This is a great way to cool the mouth down alongside spicy Indian curries. Beetroot works perfectly with the yoghurt too and as always imparts some of it’s colour… all over my hands and all over my chopping board.
2 beetroots (diced)
1/2 teaspoon cumin seeds
1 teaspoon ground cardamom
1 tablespoons fresh coriander (chopped)
300ml natural yoghurt
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons freshly squeezed lemon juice
Mix together the yoghurt, cardamom, salt, sugar, lemon juice and coriander and set aside.
Cover the beetroot and cumin seeds in water and boil for 5-8 minutes until tender. Drain and cool under a cold tap. Drain again then mix together with the yoghurt. Refrigerate for at least 30 minutes to develop the flavour and colour before using.
Serve alongside most Indian curries as a coolant for the spice.