Beetroot Pachadi (Beetroot with yoghurt)

I usually prepare pineapple pachadi for any sadya. Thats because, I think, it is exotic to have a pineapple dish when you invite people over for sadya. But today I am presenting you with beetroot pachadi. Till I made this, I did not think it to be a good candidate for guests. But after making it, I really feel it is very delicious and as different as pineapple pachadi :) . So, decided to add this to the menu of my next sadya.

Ingredients

• Beetroot - 1 medium sized
• thick curd - 1/2 cup
• coconut grated - 1/2 cup
• cumin seeds - 1/4 teaspoon
• mustard seeds - 1/4 teaspoon
• green chilli - 3
• ginger - 1/2 inch piece
• salt - as per taste
• turmeric powder - 1/4 teaspoon

For tempering:

• Mustard seeds - 1/4 teaspoon
• Red chilli - 2 
• Curry leaves - 2 sprigs
• Coconut Oil - 1 teaspoon

Preparation

• Grate the beetroot.
• Take the grated beetroot in a bowl with very little water, add turmeric powder and salt and let it cook.
• Grind coconut , green chili, cumin seeds, mustard seeds and ginger with very little water  into a fine thick paste.
• Once the beetroot is cooked, keep it in very low flame and add the coconut mixture.
• Keep on stirring it in low flame  and let it cook for 5 minutes.
• Now, add the beaten curd and stir it continuously. Do not allow it to boil.
• Once it is heated throughly, transfer it to a serving bowl.
• Keep a kadai in stove and add coconut oil. Once the oil is heated, add mustard seeds and let it splutter.
• Then, add whole red chilliesand curry leaves. 
• Add this to the pachadi.
• Mix and serve it with steamed rice.