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:
Nice color.. first time heard about Coconut yogurt
Great-secret-of-life.blogspot.com
Will this taste equally good with any nut butter or coconut butter? I love it with regular yogurt though.
Love Ash.
Colourful and inviting dip.
@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!
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!
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