Chukander raita – beetroot raita

In a heavy-based frying pan, dry roast the cumin seeds over a low heat until the seeds darken and release a nutty fragrance. Grind the roasted cumin in a spice grinder or crush them in a pestle and mortar

Peel the beetroot and grate into a large bowl, setting a small amount aside to garnish

In a separate bowl, beat the yoghurt with a wooden spoon or balloon whisk until smooth. Add the ground cumin and chilli powder, then mix to combine. Add sugar and salt to taste

Add the spiced yoghurt to the grated beetroot and mix until the beetroot is coated in yoghurt. Season to taste. The raita can be made the day before serving and chilled in the refrigerator. Garnish with pomegranate seeds and the reserved grated beetroot to serve