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beetroot curd dip

An irresistibly vibrant healthy dip - a perfect accompaniment.



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15 Mins

10 Ingredients

shyft recipe


salt to taste

1/2 tsp roasted jeera powder

1 cup curd, thick

3 tbsp. beetroot puree

1 tbsp. green chilies, chopped

1/2 tsp black salt

1/2 tsp pepper powder

1/4 tsp garlic, chopped

handful of spring onion, chopped

for tempering: 2 tbsp oil, 1/2 tsp hing, 2 tsp mustard seeds, 2 tsp urad dal, handful curry leaves, handful spring onion - chopped


To make hung curd: Hang curd in a cloth for 3-4 hours

In a mixing bowl, add that hung curd, then add beetroot puree (prepared by adding beets and water together in a pressure cooker, take 3-4 whistles), salt to taste, black salt, roasted jeera powder, pepper powder, green chillies, and spring onions. Mix well.

For tempering, heat a pan and add oil to it. Add hing, mustard seeds, urad dal, and curry leaves, and give it a stir. Now, add it to the dip and mix it well. The beetroot yogurt dip is ready.

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