Beetroot kichadi...

INGREDIENTS:

Grated beetroot  - 1 1/2 cup.
Yogurt  -  1 cup.
Grated coconut  - 3/4 cup. 
Green chilies  -  2.
Salt  -  1/2 tsp or more.
Coconut oil  -  1 tbsp.
Curry leaves  -  1 sprig.
Mustard seeds  -  1 tsp.
Red chili  - 1.

METHOD:

Remove the skin, clean and grate beetroot.  Cook with salt and water.  Grind the coconut and green chilies together to a smooth paste and half of the mustard seeds and curry leaves coarsely.  Stir in to the beetroot and mix well.  Remove from fire and let it cool.  When its not hot add the yogurt and mix thoroughly.  Mean while heat oil, add mustard seeds and curry leaves.  As it splutter, stir in to the beetroot kichadi.  Add more salt if needed, mix well and serve.  

"ENJOY COOKING AND EATING"