Beetroot in coconut with yogurt

Name: Beetroot in coconut with yogurt
Yield: 5-6members
Cuisine: Indian
Ingredients: 2 medium sized beet root; 1 cup grated coconut; 2 green chillies; 3 shallots; 1 tsp Cumin seeds; 1 tsp Mustard; 5-6 curry leaves; as needed Oil; to taste Salt; as needed Water

Surabhi Akhilsivan @cook_12255778

Trivandrum

#cooking with coconut
Kichadi is one of the traditional recipe in South India. Mostly all festival luch peoples were prepared this recipe. Kichadi is yogurt based curry, we can use other vegetables also such as cucumber, ladies finger, bottle gaurd, beet root etc. Beetroot kichadi is very tasty because it taste like tangy and sweetness. Mostly every one prefer this dish.

Surabhi Akhilsivan @cook_12255778

Saved

Ingredients

5-6members

2medium sized beet root
1 cupgrated coconut
2green chillies
3shallots
1 tspCumin seeds
1 tspMustard
5-6curry leaves
as neededOil
to tasteSalt
as neededWater

Saved

Steps

1

In a pan add grated beetroot and green chillies, add sufficient quantity of water, cooked till the beetroot turns tender.
2

Grind fine paste of grated coconut, cumin with sufficient quantity of water, finaly add few mustard seeds and crushed it.
3

Add coconut paste into the cooked beetroot, add salt to taste and mix gently, again cooked for a 2minute.
4

Switch of the flame, wait for 5mins to cool slightly and add yogurt.
5

Heat oil in a pan splutter the mustard with dry red chilli,curry leaves and shallots saute it well, add seasoning above the beet root kichadi and serve it with rice.