Beetroot Pachadi

Ingredients

Beetroot-2 small Cumin Seeds-1/4 tsp Water-1/2 cup Ginger-very very small piece(opt) Grated Coconut-1/2 of 1 Green Chilli-1 Mustard seeds-1/2 tsp Curd-1 cup Salt-to taste Coconut Oil-1 tbsp

For seasoning Dry Red Chilli-2 Mustard seeds-1/4 tsp Curry leaves-1 string Method Cut beetroot into medium size pieces and cook by adding 1/4 cup of water and salt in medium flame.If you are using a cooker 4 whistle is needed.When it cool ,take a blender and blend this cook beetroot for 1 sec ..(coarsely )Now grind cumin seeds,mustard seeds ,green chilli, ginger ,2 no of curry leaves ,coconut and enough water to a smooth paste ..If you want you can coarsely grind mustard seeds than making it to a paste..Add this ground paste to the cooked beetroot (ground ) and mix well..Allow to boil on low heat .Now pour 1 cup of thick curd to the blender and just blend .No need to make buttermilk consistency.. We just want to remove the lumps in the curd ..Pour this to the gravy and mix well and cook for 1 minute for 1 minute by stirring continuously..Check the salt..Then remove from the heat ..Finally splutter mustard seeds,dry red chilly and curry leaves .Add this to the curry and mix well..Cover with a lid for few minutes before serving ..If the curd is too sour you can add very small amount of sugar to balance the taste …