Wednesday, October 3, 2012

Beet-Yogurt Dip- Dairy free, vegan recipe!

This recipe is a vegan version of a traditional Mahrashtrian recipe called Beetachi koshimbir/ Beet Raita.
  • 1 medium sized Beet- cooked, peeled and grated.
  • 1/2 cup coconut yogurt/ soy yogurt
  • 1 tsp cumin powder
  • 2 tbsp roasted peanut powder(danyache kut- Dry roast the peanuts, transfer to a blender and blend) 
  • Salt to taste
  • 1 small Chopped chilly(optional, if you need a little bit of kick)
  • A few strands of Cilantro for garnishing

-Mix everything together except Cilantro
-Taste and adjust the ingredients as needed.
-Top it off with cilantro.
- Enjoy with a crusty bread or good old pita chips!


Veena Theagarajan said...

Nice color.. first time heard about Coconut yogurt

Indulge said...

Will this taste equally good with any nut butter or coconut butter? I love it with regular yogurt though.
Love Ash.

Priya said...

Colourful and inviting dip.

Manali said...

@Veena- coconut yogurt tastes really delicious, thick and creamy!
@ Ash- Addition of nut butter would be nice.Since I am trying yo cut down on dairy, hence experimenting with dairy- free stuff!
@ Priya- Thanks!

Joseph Carr said...

That is so pleasing! The natural color of the beets made the whole recipe awesome! I would love to try this on wheat bread for a healthy weekend dinner. I also like the fact that this easy to do and doesn’t require a lot of time. This will be part of my weekend movie marathon plan!