BEETROOT CUCUMBER AND TOMATO RAITA

Preparation Time : 15 minutes.
Cooking Time : 1 minute.
Serves 6.

Ingredients
2 teacups fresh curds
1 beetroot, boiled and cut into cubes
2 cucumbers, cut into cubes
2 tomatoes, chopped
3 tablespoons roughly chopped peanuts
2 tablespoons chopped coriander
1 teaspoon chopped green chillies
2 tablespoons grated fresh or flaked coconut
1 teaspoon sugar
salt to taste

For the tempering
1 teaspoon cumin seeds
2 pinches asafoetida
2 teaspoons oil

Method
1. Beat the curds and add all the remaining ingredients.
2. Prepare the tempering by heating the oil and frying the cumin seeds until they begin to crackle. Then add the asafoetida.
3. Pour the tempering over the raita.
4. Serve cold.