Peel the beetroot and wash. Cut into slices and then chopped very finely.

Take a pan add oil and heat it.add mustard seeds and saute when it crackles add Curry leaves,onion and green chilli.saute for 2-3 minutes untill the onion become translucent.

Now add the finely diced beetroot and stir-fry on high heat. Add enough salt and cook till the moisture has completely evaporated and the beetroot is cooked tender.
Remove from heat and allow to cool completely.

Beat the yoghurt well till smooth.
Add the beaten yoghurt to the cooled beetroot a little at a time and mix till you achieve a smooth consistency as well as a beautiful lightened beetroot colour. Now serve with rice