As vibrant as it is flavoursome, consider this raita the ultimate cool-down.
Serves: 4
INGREDIENTS
1 tablespoon butter
1 teaspoon yellow mustard seeds
1 teaspoon sesame seeds
2 stems fresh curry leaves
1 cup thick plain yoghurt
2 medium, cooked beetroot, grated
sea salt and ground pepper
METHOD
Heat the butter in a small pan over medium heat. When sizzling, add the mustard and sesame seeds and the curry leaves. Cook until the curry leaves are crisp and the seeds are fragrant. Tip into a bowl and cool.
Season the yoghurt, then swirl through the beetroot. Top with the spice mixture just before serving. Makes 2 cups.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!