Nothing beats a curry with a lovely salad, especially on hot days like today.
With every meal, I try to incorporate a yoghurt based salad, seeing as it is healthier and a quick fix to get my dairy for the day… I am not a huge milk fan.
When I came across this recipe in “ Madhur Jaffrey’s Curry nation,” recipe book, I knew I had to try it out.
The original recipe asked for raw beetroot, that you had to boil till cook, but who has the time to wait for beetroot to boil till soft? I bought the precooked beetroot from the store and used it in my salad.
My verdict, it was delicious… my mother was a bit skeptical when she first ate it, because it was pink form the beetroot, but once she tried it… she loved it.
This goes perfect with biryani
And the recipe is so simple and quick to make, even a child could do it in their sleep.
- 250ml x plain yoghurt.
- 90g x cooked beetroot, grated.
- Salt to season.
- 2 x tbsp. white sugar.
- 1 x tbsp. chopped coriander.
- Add all the ingredients to a bowl.
- Using a spoon, fold all the ingredients together, until well combined.