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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.