Beetroot Kichadi/Beets in a Spiced Yogurt Coconut Sauce

Ingredients

• Ingredients

• Beetroot - 1, peeled and grated

• Water - about 1½ to 2 cups, enough to cook the beets

• Salt - to taste

• To grind to a paste

• Grated Coconut - ½ cup

• Pearl Onions - 4, peeled

• Green Chillies (Thai variety) - 2 or 3

• Yogurt - 4 tbsp

• For Tempering

• Coconut Oil - 1 tbsp.

• Curry leaves - 7 or 8

• Black Mustard Seeds - ½ tsp

Method: Cook the grated beets in water with salt added. Cook through till most of the water is absorbed. Grind all the ingredients under "To Grind to a Paste" to a fine paste, adding the yogurt towards the end, to make sure the coconut grinds properly. Add this to the beet mixture, mix well and let it cook for a couple of minutes under low heat. Do not keep it on high heat as the yogurt might curdle. Heat the oil for tempering, add the mustard seeds, once they splutter, add the curry leaves and pour over the beet and coconut-yogurt mix. Remove from heat.

Happy Cooking!

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