Golden Beetroot Dip with Curry Leaves
Golden beetroot cooked in a coconut-oil tempering of black mustard seeds, ginger, green chilli, and curry leaves, seasoned with kala namak and blended with Greek yoghurt. A pachadi-inspired beetroot dip (a South Indian-style beet yoghurt dip) for poppadoms, wraps and salads.
Equipment
- Measuring spoons
Ingredients
- 170 g Golden beetroot
- 1 tablespoon Coconut oil
- ½ teaspoon Black mustard seeds
- 15 g Ginger
- 1 Green chilli
- 2 stems Fresh curry leaves
- 250 g Greek yoghurt
- 1 teaspoon Kala namak
Instructions
- Peel the beetroot and cut it into 10cm dice, all roughly the same size so they cook evenly.
- Pick the curry leaves from the stems, rice and dry them well. Julienne the ginger. Slit the green chilli lengthwise.
- Heat the coconut oil in a pan. When the oil is hot, add the black mustard seeds. As soon as they pop, add the ginger, green chilli, and curry leaves, and fry for 1 minute.
- Add the diced beetroot and kala namak and stir to combine. Add 2 tablespoons of water, cover and cook for ..... until the beetroot is soft but still has a little bite.
- Transfer the cooked beetroot and tempering to a blender with the yoghurt, then blend into a smooth puree.
- Spoon into a serving dish and serve with poppadoms.
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