Ingredients for 4

2 peeled and Grated Beetroot
1 tsp grated fresh peeled Ginger root
3 indian Green chillies
1/4 cup freshly grated white meat of Coconut
1 tsp black Mustard seeds
1 cup Plain  Yogurt /Curd
8-10 fresh green Curry leaves
Salt to taste
1 teaspoon Coconut Oil

2 tsp vegetable oil


Steam the grated beetroot with 1/2 cup water for 3-4 minutes until softened but not mushy.

Grind 1/2 the black mustard seeds to a fine powder. Add the grated coconut, green chillies ginger and grind again into a smooth paste . Add yogurt or curd a little at a time to facilitate grinding.
Add the coconut paste to the beetroot with one cup of water and cook on a slow flame, stirring from time to time for 10-12 minutes.  Remove from the fire.
Heat both oisl for tempering in a small frying pan or tempering spoon and add the remaining mustard seeds and cook till they splutter about 1 minute. Add  curry leaves and 2 green chillies and cook 1 minute. Pour over the pachadi. Mix well.

Serve with steamed rice.