Beetroot Pachadi - Kerala Special

 Beetroot Pachadi

Ingredients
1/2 tsp mustard seeds
1/2 tsp cumin seeds
3 tbsp freshly grated coconut
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A beetroot (peel & cut in sticks)1/2 tsp cumin seeds
2  green chillies
A piece of ginger (chopped)
Salt to taste 
2 curds (125g each)
1/2 tsp  cumin powder
Juice of half a lemon (optional)
For seasoning
1 tbsp grated coconut
1 tsp mustard seeds
1 dried red chilli
Curry leaves
Method
Grind the first three ingredients into smooth paste & keep aside.
Wash, peel & cut beet into thin sticks.
Cook beet sticks in water with chilli & ginger.
Add lemon juice along with  ground coconut paste.
Remove from fire & let it cool.
Add whipped curd & stir.
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Heat oil in a pan.
Splutter mustard seeds, curry leaves & 1 tbsp grated coconut.
When it turns golden brown add to the prepared curd.
Garnish with fresh curry leaves & cumin powder.
Serve with rice.