Beet Root - 1 large or 2-3 medium
Grated coconut - 1/2 cup
Green chilli - 2-4 nos.
Mustard seed - 1/2 tsp
Yogurt/Curd - 1/2 cup
Dried red chilli - 1-2 nos. splitted
Curry leaves - 1 strand
· Peel the skin off beetroot, grate and cook with salt, till done. Keep it aside
· Mean time grind grated coconut, green chilli, 2-3 nos. curry leaves into smooth paste.
· Add coconut paste to cooked beetroot along with curd.
· Finally seasoning with mustard seed, curry leaves, dried red chilli
Serve with rice and Tomato Rasam