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Beetroot Raita

Beetroot Raita

A delicious dip that's ready in 5 minutes. Just throw all of the ingredients into a bowl, mix and you've got a classic Indian dip for your onion bhajis or samosas.

Ready in: 5 minutes

Serves: 6

Complexity: very-easy

kcal: 133

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100 g cooked beetroot, fine chopped
1 chilli, fine chopped
150 g pot natural yoghurt
1 tsp sugar
1 tsp chopped mint


Mix together SIDS SALT & PEPPER and all of the ingredients in a small bowl. Stir until combined.
History: The word "raita" first appeared around the 19th century and comes from the Hindi language. The word raita in Hindi and Urdu is a derivative of the Sanskrit word 'rajika', meaning black mustard and 'tiktaka', meaning sharp or pungent. In South India, especially Kerala and Tamil Nadu, traditional raita is called 'pachadi'.