Beetroot Pachadi

Another Pachadi...

Ingredients

Beetroot: 1 (Medium size)
Curd: 1/2 Cup (Should not be too sour)
Salt: As Required
Water: As Required
Curry Leaves

For Grinding
Grated Coconut: 1/4 Cup
Green Chilly : 3 - 4
Mustard Seeds: 1/4 Table Spoon

For Seasoning
Dried Red Chilly: 3 - 4
Coconut oil: 2 Table Spoon
Mustard seeds: 1/4 Tea Spoon

Cooking Time: 15 minutes

Method

Grate the beetroot

To a pan put the grated beetroot and cook adding required salt and little water.  

Whip the curd well and keep aside
Grind together grated coconut, green chilly, 1/4 table spoon mustard seeds

No need to make it a fine paste, only crush it.  (Do not add water)

Once the beetroot is cooked add the crushed coconut mix and curry leaves and cook for about 5 minutes.  (For the coconut to cook)
Reduce the flame and add the whipped curd.  Give a good stir and switch off the flame

To a pan add coconut oil and add mustard seeds.

Once it pops add dried red chilly and saute till it changes color
Pour this on top of the pachadi
Serve it with rice.