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!


5 comments:

Veena Theagarajan said...

Nice color.. first time heard about Coconut yogurt
Great-secret-of-life.blogspot.com

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!