Beetroot Pachadi

Method

In a kadhai, mix coconut oil, mustard seeds, curry leaves, shallots, sliced ginger, split green chillies and grated coconut.

Now add the grated beetroot.

Saute the beetroot and the spices together

Add cumin powder, coriander powder, little salt for taste and little water.

Mix them well with the grated beetroot.

Add tamarind extract, jaggery, grated coconut and little water.

Cover it and let the beetroot cook for 7-10 minutes.

Sprinkle some coriander leaves and grated coconut.

Simmer for 5 minutes.

Add curd, mix well. Cook for 2 minutes.

Serve.