Beetroot Raita/ Pachdi

I love beetroot just because of its vibrant colour...taste wise I am not very fond of it because of its sweetness. I like spicy food but this raita has made me like beetroot. First I tasted one spoon..then second..then third and soon enough my bowl was empty :) I would love to make this now more often.

Ingredients:

Beetroot - 1 medium sized grated

Onion - 1 small (chopped)

Green Chillies - 2 ( cut in big pieces)

Ginger - 1 inch piece sliced thinly

Grated fresh Coconut - 2 tbsp

Mustard Seeds - 1 tsp

Coriander Seeds - 1 tsp

Cumin Seeds - 1 tsp

Salt - to taste

Curry Leaves - 10 nos

Oil - 1 tbsp

Thick Curd - 1 cup

Procedure:

• Heat oil and add mustard seeds, once it splutters add curry leaves, ginger and green chillies..saute it for a minute.
• Add the chopped onions and saute it till soft.
• Add grated coconut and again stir and saute for another minute.
• Add in grated beetroot and mix everything nicely. Put around 2 tbsp of water and close the vessel lid allowing beetroot to cook.

• In the meanwhile dry roast coriander and cumin seeds and grind them dry.
• Once beetroot has cooked add salt and coriander,cumin mixture.
• Stir to incorporate everything together. Keep cooking for another minute then off the gas and allow to cool.
• Beat the curd and add around 1/4 cup of water. The curd should not be very runny.
• Mix in the beetroot mixture with curd and garnish with chopped coriander leaves and grated coconut.