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Roasted Beet Cashew Raita

Edible Houston



3 MEDIUM [about 3/4 lbs]
plain whole milk yogurt 1 TSP
ground cumin PINCH
black pepper 1 MEDIUM


cashews, toasted & chopped 1/2 CUP 
ginger purée 2 TSP
cilantro, chopped 1 TBSP 
lemon juice 1 TBSP
olive oil 1 TBSP 
black mustard seeds  1 TSP
garam masala 1/2 TSP




Preheat the oven to 400°F.  


Wrap beets in aluminum foil & bake for about 75 minutes, or until tender.  Refrigerate the beets for 4 to 6 hours.  Peel & chop the roasted beets into half inch cubes & set aside. 


Whisk the cumin, black pepper & salt into the yogurt in a large bowl. Gently fold the beets into the yogurt along with cashews, ginger, cilantro & lemon juice. 


Heat the olive oil in a small pan over medium-high heat & fry the mustard seeds until they pop. Immediately pour the oil & seeds over the yogurt mixture & fold together. Refrigerate until ready to serve.


photo courtesy of Edible Houston: Jenn Duncan