Cucumber, Tomato & Beetroot Raita

This really is a great, cooling raita which goes alongside curries, salads, grilled fish, meats, bean dishes and just about anything else you can think of. It keeps well and I make up a big batch of it in two mixing bowls and work my way through it over a few days alongside different dishes. I find it cool and pleasantly moistening to the mucous membranes, so it can be used in your kitchen pharmacy to rebalance your gut after periods of excess or in hot weather for example. The asafoetida adds a really interesting dimension to the raita, so don’t try to skip using it. Many brands of asafoetida contain some kind of wheat flour so be careful if you are on a gluten free diet; the best asafoetida in my opinion is mixed with fenugreek powder instead, which compliments the earthy flavour very well. 

2 medium boiled, peeled and chopped beetroot 1 medium chopped cucumber 4 chopped vine tomatoes 1 cup thick yoghurt or coconut cream Salt to taste 2 tsp demerara sugar 2 tsp finely chopped green chillies 2 tbsp olive oil 1 tsp cumin seeds (jeera) Pinch of asafoetida (hing) Handful of  roasted cashew nuts 1/4 cup freshly grated coconut (alternatively 2Tbsp dried coconut) Bunch of finely chopped coriander (dhania) Mixed seeds

Combine the beetroot, cucumber, tomatoes, yoghurt, salt, sugar and green chilies in a deep bowl, mix well and keep aside. Heat the oil in a small non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and sauté on a medium flame for 15 seconds. Pour this tempering over the raita and mix well. Add the cashews, coconut and coriander and mix well. If using dessicated coconut, cover with boiling water & soak for 30 mins- 1 hour before adding to raita Refrigerate for at least an hour. Serve chilled, with sprinkled seeds on top

North Utsire