Preparation

• 1
  Slightly steam the beetroot and grate.
• 2
  Whip some yoghurt with a little salt and sugar
• 3
  Add the grated beetroot
• 4
  Keep aside and refrigerate
• 5
  In the meantime heat a tablespoon of oil and to it add some mustard seeds and a few curry leaves till they splutter.
• 6
  Add this to the cold yoghurt beetroot dip and mix well....refrigerate and serve cold