Beetroot Pachadi (Kerala Style Yogurt Beetroot Curry)

Peel and grate the beetroot.

In a small pan, add a little oil and the grated beetroot.

Cook on medium heat until soft and water content is completely absorbed, about 8–10 minutes.

Add 1/2 cup of water and salt, then cook until the water is mostly absorbed.

In a blender, grind together grated coconut, green chili, and cumin seeds.

Add a little water and grind to a smooth paste.

Add crushed mustard seeds to the cooked beetroot.

Mix in the ground coconut paste once the beetroot is cooked and slightly cooled.

Cook for another 2–3 minutes on low flame to combine flavors. Avoid boiling too much after adding the paste.

Beat the yogurt until smooth.

Turn off the flame and let the beetroot-coconut mixture cool slightly to prevent curdling.

Add the beaten yogurt and mix well. Adjust salt as needed.

If the pachadi is too thick, add a spoon or two of water to adjust consistency.

In a small pan, heat coconut oil.

Add mustard seeds and let them splutter.

Add dried red chili and curry leaves.

Pour the tempering over the pachadi and mix gently.