2 cups plain yoghurt
1 small beetroot, boiled, peeled and diced
1/2 cup grated coconut
Salt to taste
1 teaspoon oil
1/2 teaspoon mustard seeds
5-6 curry leaves
2 whole red chillies, broken up into small pieces.


1. Mix yogurt, coconut, salt, beetroot.
2. Place in a serving bowl.
3. Heat oil in a small pan and add mustard seeds and curry leaves.
4. When seeds splutter, add red chillies. Stir for a few seconds.
5. Pour over the raita.
6. Serve chilled.