Rainbow Root Raita
Nik Sharma
Yields 6 Servings Total Time 25 mins
AuthorNik Sharma

“Raita is the original savory yogurt bowl, and in India, it functions as a salad or a condiment,” says Nik Sharma, author of Season: Big Flavors, Beautiful Food (Chronicle Books), from which this recipe is adapted. “Throughout my youth, my parents used to serve chilled bowls of fresh, creamy yogurt with cucumbers, carrots, beets, or even smashed boiled potatoes folded in, for a salad with plenty of texture and character. It was always one of my favorite parts of the meal. This raita celebrates the different colors of root vegetables, and can be enjoyed either as a main course (with rice or flatbreads) or as a side.” Be sure your mustard seeds are fresh; they get bitter when they’re old (pop a few in hot oil before using, let cool, and taste). Find them, as well as fresh curry leaves, at Indian grocery stores or online.

How to Make It

1

In a large serving bowl, whisk together yogurt, salt, and white pepper. Whisk in just enough water (1/4 to 1 cup) to make yogurt pourable but still thick. Taste and adjust seasoning, if necessary.

2

In a small frying pan, heat oil over medium-high heat. Add mustard seeds and curry leaves (seeds will sizzle and pop when they hit the hot oil). Swirl oil gently until seeds stop sizzling and leaves crisp up but are still green, 30 to 45 seconds. Remove from heat, add ginger, and stir 10 to 15 seconds.

3

Scatter shredded vegetables and green onions over yogurt. Swish a spoon through yogurt a few times to partly blend (avoid overmixing or red beets will turn entire dish pink). Using a spoon, drizzle seasoned oil mixture over yogurt and vegetables. Serve immediately.

*Mix shredded golden beets with 1 tsp. lemon juice to prevent discoloring.

Ingredients

 2 cups plain whole-milk yogurt
 1 tsp fine sea salt
 ½ tsp ground white pepper
 1 tbsp vegetable oil
 ½ tsp black or brown mustard seeds
 5 to 6 curry leaves, preferably fresh
 ½ tsp grated peeled fresh ginger
 ½ cup each coarsely shredded peeled carrots, golden beets*, and red beets
 2 tbsp thinly sliced green onions (white and green parts)

Directions

1

In a large serving bowl, whisk together yogurt, salt, and white pepper. Whisk in just enough water (1/4 to 1 cup) to make yogurt pourable but still thick. Taste and adjust seasoning, if necessary.

2

In a small frying pan, heat oil over medium-high heat. Add mustard seeds and curry leaves (seeds will sizzle and pop when they hit the hot oil). Swirl oil gently until seeds stop sizzling and leaves crisp up but are still green, 30 to 45 seconds. Remove from heat, add ginger, and stir 10 to 15 seconds.

3

Scatter shredded vegetables and green onions over yogurt. Swish a spoon through yogurt a few times to partly blend (avoid overmixing or red beets will turn entire dish pink). Using a spoon, drizzle seasoned oil mixture over yogurt and vegetables. Serve immediately.

*Mix shredded golden beets with 1 tsp. lemon juice to prevent discoloring.

Rainbow Root Raita

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