South India has summer weather most of the year. Hence, one of the side dishes during lunchtime is yogurt. It’s so refreshing and cooling that it is used on a daily basis in Kerala homes. My mom would make fresh yogurt from scratch, which tastes amazing. Here’s my version of a yogurt dish that can be part of any grilling menu. Adding beets to the yogurt brings a pop of color to it and is delicious.
Beet and yogurt salad with cucumbers
Ingredients:
- ½ cup beet purée
- 4 cups plain Greek yogurt
- ¼ cup diced white onions
- ½ cup thinly sliced cucumbers (half-moons)
- 5 tablespoons Boondi (mini chickpea fritters)
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon garam masala
- ¼ teaspoon grated ginger
Directions:
- In a mixing bowl combine all the spices (except the ginger), then add the yogurt, ginger and onions. Mix well.
- Add the yogurt mixture to the serving bowl. Spread it around.
- Add 1 tablespoon of beet purée to the yogurt. Use a spoon to make streaks of beet purée and yogurt to give the dish a beautiful pattern.
- Place the half-moon cucumbers on top of this mixture.
- Spread Boondi on top. Enjoy with grilled chicken.
For more, particularly on Rajni’s new classes in South Indian cooking for beginners, visit creativerajni.com or call 914-255-2574.
