Beetroot Pachadi

Ingredients

¼ kg Beetroot peeled and cut into 8 chunky pieces

1 cup Grated Coconut

¾ tsp Mustard Seed

¼ tsp Cumin

1 Green Chilly

¼ inch Ginger

1 cup Water

1 cup Yogurt

¾ tsp Salt

1 Dry Red Chilly Broken

1 tbsp Coconut Oil

1 stem Curry Leaves

Directions

In a pot, cook beetroot, ¾ cup water and ½ tsp salt until beetroot can be pierced easily with a fork.

Meanwhile, grind grated coconut, ½ tsp mustard seeds, cumin seeds, green chilly and ¼ cup water to a fine paste.

Once beetroot is cooked, drain the water and mash coarsely with a fork in the same pot.

Add coconut paste and ¼ tsp of salt into beetroot and mix well.

Bring the beetroot to boil again until raw smell of coconut is gone and start to bubble.

Pulse yogurt quickly on the same blender and then add to the beetroot and mix

Remove beetroot from heat and set it aside.

Heat coconut oil in a small pan and add ¼ tsp mustard and allow to splutter.

Then add dry red chilly, curry leaves and sautè for few seconds.

Pour the seasoning on to beetroot and cover with a lid.

Rest beetroot for 5 minutes.

Beetroot pachadi is ready to serve.