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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.