Indian summers are harsh, with temperatures soaring above 40^o C across most parts of the country. One does not crave heavy foods in such weather. A raita (yogurt based dip), also called pachadi in the Southern parts of the country, is an ideal accompaniment to a meal. These are Indian salads, so to speak. Raitas use several different kinds of vegetables (singly or in combination). The recipe presented here is a beetroot raita. To say that it tastes wonderful is an understatement. It goes well with many breakfast foods and even rice or Indian flat breads. To have a raita with a biryani is simply heaven. Without further ado, let me get to the recipe.

Ingredients
1 medium sized beetroot, boiled and chopped
1/2 tsp red chili powder
1/2 tsp roasted cumin powder
2 cups vegan yogurt
1/2 cup water
Salt to taste
Method
Pour water into the yogurt
Add salt and mix well
Add the beetroot, chili powder and cumin powder
Mix well again
Serve with beaten rice dishes, parantha or steamed red/brown rice
Alternatively, serve it as a dip
Enjoy!