Beetroot Pachadi

Ingredients:

Beetroot               --   1 no medium size
Grated coconut --   ¼ cup
Ginger                   --   a small piece
Green chillies     --   2 nos
Thick curd           --   ½ cup
Red chilly            --   1 big
Curry leaves       --   3 - 4 leaves
Mustard seeds   --   1 tsp
Salt                         --   to taste
Oil                           --   1 tbsp, preferably coconut oil.

Preparation:

Peel and grate the beetroot. Add one slit green chilly, salt and a little water to the grated beet and cook until the water is absorbed.

Meanwhile coarsely grind grated coconut, ginger, ½ tsp mustard seeds, remaining green chilly and curry leaves.

Add ground coconut mixture to the cooked beetroot and let it just come to a boil. Remove it from the flame and keep aside. Slightly beat the thick yogurt and add to the beetroot mixture. Mix well.

Heat oil in a kadai or small pan, add the remaining mustard seeds and let it splutter. Add dry red chillies and switch off the flame. Fry it for few seconds and pour this over the pachadi.

Serve with hot rice.

Recipe Courtesy: Amma