Kerala Style Beetroot Raita (Beetroot Pachadi)

 2 cups beetroot, grate using BIG whole grater

1/2 cup water

1/2 tsp salt

Mix all the above, cover and cook for 10 minutes in medium flame.

1/2 cup coconut, grated

3/4 tsp mustard seeds

1/2 tsp cumin seeds

1 serrano pepper

1 tsp ginger

3/4 cup water

Add all the above to a blender and blend to a smooth paste.

Add the ground masala to the cooked beetroot and mix well. Cook for 7 minutes in medium flame, until the raw aroma of coconut disappears. 

1/2 cup yogurt, whisk the yogurt well

1/2 tsp salt

Turn off the stove, add yogurt, salt, mix well, until the yogurt combines well and turns silky smooth consistency.

Tampering

1/2 tbsp coconut oil

1/2 tsp mustard seeds

1 whole dry red chilies

In a small pan, add coconut oil, when its hot, add mustard seeds, dry red chilies, allow the mustard seeds to splutter.

Pour the tapering over the pachadi and mix well.

Taste Note: Tastes AWESOME

Source: hebbarskitchen