Side Servings

Rainbow yoghurt

Easy
5 minutes
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Ingredients

Method
  • 1 cup full-cream plain yoghurt
  • salt, to taste
  • 4 T Woolworths jalapeño atchar
  • 3 sprigs curry leaves, fried
  • 1 beetroot, grated

Method

Ingredients

Season the yoghurt. Spread onto a plate, spoon over the atchar, swirl in the beetroot and top with the crispy curry leaves.

Browse more Indian recipes here.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Rainbow yoghurt

By Abigail Donnelly
Easy
5 minutes

Ingredients

  • 1 cup full-cream plain yoghurt
  • salt, to taste
  • 4 T Woolworths jalapeño atchar
  • 3 sprigs curry leaves, fried
  • 1 beetroot, grated

Method

Season the yoghurt. Spread onto a plate, spoon over the atchar, swirl in the beetroot and top with the crispy curry leaves.

Browse more Indian recipes here.