Ayurvedic Recipes

 

Beetroot-Yogurt Salad for Vata

You will need:

• 1 medium beet
• 1/2 cup fresh plain yogurt
• 1 curry leaf
• 1 pinch clove powder
• 1/2 tsp mustard seeds
• 1 tsp ghee
• Rock salt to taste
  
  

Steam the beets for about 30 minutes or until tender. When cool enough to handle, slip off the skins and chop the beets fine.

Whip the yogurt until smooth and creamy and fold in the beets and salt.

Heat the ghee in a small skillet.

Add the mustard seeds and the curry leaf. When the seeds start popping, add the clove powder, remove from heat and pour the ghee-spice mixture over the raita.

Mix well.

Serve at room temperature.

(Serves 1)