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Ingredients :

1/4 cup steamed, peeled and chopped beetroot
1/2 cup chopped cucumber
1/2 cup chopped tomatoes
1 1/2 cups vegan curd
salt to taste
1 tbsp soaked raisins
2 tsp finely chopped green chilies
For dry taDka
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/4 cup freshly grated coconut
1/4 cup finely chopped coriander (dhania)

Method:

Combine the beetroot, cucumber, tomatoes, curds, salt, and green chilies in a deep bowl, mix well and keep aside.

Heat 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 coconut, raisins, and coriander and mix well.

P.S.: Learn the easy recipe of peanut curd here.


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