As vibrant as it is flavoursome, consider this raita the ultimate cool-down.
Serves: 4
INGREDIENTS
1 tablespoon butter
1 teaspoon yellow mustard seeds
1 teaspoon sesame seeds
2 stems fresh curry leaves
1 cup thick plain yoghurt
2 medium, cooked beetroot, grated
sea salt and ground pepper
METHOD
Heat the butter in a small pan over medium heat. When sizzling, add the mustard and sesame seeds and the curry leaves. Cook until the curry leaves are crisp and the seeds are fragrant. Tip into a bowl and cool.
Season the yoghurt, then swirl through the beetroot. Top with the spice mixture just before serving. Makes 2 cups.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.