Wash the beetroot and put it in a pot with sufficient water which you bring to a boil. Boil the beetroot for twenty minutes.

While the beetroot is boiling, you can prepare the cumin powder. Take half a teaspoon of cumin and roast it in a non-stick pan without any fat. Once they have changed their colour and have spread their aroma, you can take them out. Place them in a mortar and grind them to powder. Put the powder aside for using it later.

After twenty minutes, you can get the beetroot out of the water. While it is cooling down, you can already take the yoghurt and blend it so that it gets thinner. Once the beetroot is cold enough, peel them and grate them finely. Put the beetroot into the yoghurt and add salt as well as the cumin powder.

Heat up the olive oil in a pan. Add the mustard seeds and the remaining cumin when it is hot. Stir and finally also add the curry leaves into the pan. Keep on stirring and, when the spices have changed their colour, give them into the bowl with yoghurt and beetroot.

Stir the raita well and you are done! If you like, you can cool it down in the refrigerator before you serve to make it taste even better!