Beetroot Pachadi

Beetroot Pachadi
Ingredients

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

For seasoning

Dry Red Chilli-2
Mustard seeds-1/4tsp
Curry leaves-1  string

Beetroot Pachadi
Method

Cut beetroot into medium size pieces and cook by  adding 1/4 cup of water and salt in medium flame.
When 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 , mustard seeds ,coconut and enough water to a smooth paste ..
Add this ground paste to the cooked beetroot ( and mix well..
Allow to boil on low heat .
Now pour 1cup 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 .
Tip:
If the curd is too sour u can add very small amount of sugar to balance the taste.