Ingredients:
For the paste:
- 7 tablspoons of freshly grated coconut or rehydrated desiccated one
- 2 green chillie
- 2.5 cm or so cube of fresh ginger
- 1 teaspoon mustard seeds
Remaining:
- 4 large raw or cooked beetroots, peeled
- 2 tablspoons of oil
- 2 teaspoons mustard seeds
- 10 curry leaves
- 1 teaspoon chilli powder
- 1 teaspoon turmeric powder
- 1 cup of yoghurt
Method:
If using raw beetroot boil for 20 minutes or until tender before use.
To make the paste, put all the paste ingrediens in a blender or grinder and process until well blended.
Grate the beetroot and set aside. Note that in most versions I cube it rather than grate for chunkier texture.
Heat the oil in the pan and add the mustart seeds and curry leaves and let splutter. When they pop, stir in the beetroot, turmeric, chilli powder and a little salt and fry for a few minutes. Stir in the coconut paste. Remove from the heat and add the youghurt.
Garnish wirth coriander. Serve hot or chilled.