Beetroot Pachadi

Ingredients

1 cup grated Beetroot

1 or 2 Green chilly

½ cup yogurt

½ grated coconut

2 Tbsp. mustard seeds

1 tsp cumin seeds

Curry leaves

Coconut oil

Salt to taste

Preparation

Cook beetroot in water until soft. Grind coconut, one Tbsp. mustard seeds, cumin and green chilly. Add this paste to the cooked beetroot. Cook until coconut raw taste is clear. Remove from the stove add yogurt. At last, add tempered mustard and curry leaves.