Indian Beetroot dish [1]

250 grams or 2 medium sized beetroots

1/2 cup thick curd

Pinch turmeric powder

Salt as needed

<strong>For the grinding:</strong>

1/3 cup grated coconut

1-2 green chilli

1/2 inch ginger

1/4 tsp mustard seeds

1/4 tsp cumin seeds/jeera seeds

<strong>For the seasoning:</strong>

1 tsp oil

1/2 tsp mustard

1-2 pcs red chillies

Few curry leaves

1

Grate beetroot and keep it aside. (use the grater with big holes)
2

Grind coconut, green chilli, ginger, jeera seeds and mustard seeds to a smooth paste.
3

Cook grated beetroot with less water adding salt and turmeric powder till soft.
4

Add the ground paste and cook for few more minutes in low flame till the raw taste of the coconut goes. Allow it to cool.
5

Add whisked curd and check for salt. Add salt if required and mix well.
6

Heat a tsp of oil, add mustard seeds, when it splutters, add red chillies, curry leaves and pour it over the mix.
7

Goes great with plain rice!

Cooks Note