Beetroot Curd Dip

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.