Raita is not just a tasty condiment to accompany your meals but a good aid to digestion. Yogurt is the main ingredient in all raitas. By itself yogurt is sour, heating and difficult to digest. The spices used in Art of Living Blog raita recipes help make yogurt more digestible. Most important, yogurt should be eaten in very small quantities, a spoonful or two with a meal. Ayurveda does not recommend eating yogurt by the bowl, except in certain health conditions.
1 cup raw beets, peeled and grated
2 tablespoons ghee
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
1 pinch hing
1 tablespoon cilantro, chopped
½ small green chili or 1 large pinch cayenne
5 curry leaves, fresh or dried
1 cup plain yogurt
¼ teaspoon salt
- Add the beets to the yogurt and stir gently.
- Heat the ghee to a medium heat. Add the mustard seeds, cumin seeds and hing. Stir until the seeds pop. Add the cilantro, curry leaves and chili or cayenne. Mix quickly and take off the stove. Cool a little and add to the yogurt and beets. Mix well.
- Serves 4-6 as a side dish with meal, 1 or 2 spoonfuls per person
Beets, also knows as beetroot, are sweet, cooling and have a pungent vipaka. The pungency may aggravate pitta, but occasional use is fine, especially with pitta-pacifying herbs such as cilantro. People with Kapha prakriti can eat this dish occasionally. The spices in this recipe help lighten the heavy quality of the yogurt. Beets are good blood tonics and blood builders.
Source: Art of Living Magazine