Yogurt Beet Sauce (Raita)

Source: Rashmi Agrawal, Taste of Suppers 2019


32 ounces
unsweetened whole fat yogurt
1⁄2 teaspoon
roasted cumin powder
1⁄4 teaspoon
red chili powder
salt to taste
large boiled beet


In a bowl, add yogurt, cumin, red chili powder, and salt to taste. Mix well. Grate the boiled beet and add it to the bowl. Mix well and let it chill in the refrigerator. Serve with biryani. 

Variation: Raw cucumber can substitute boiled beet. Another variation is adding raw onion tomato and cucumber.  (Recipe #904)