Beetroot Kichadi ( Beetroot raita with coconut)

INGREDIENTS :

1. Beetroot - 3
2. Coconut (grated) - 1/2 cup
3. Cumin seeds ( jeera) - 1 tsp
4. Green chillies - 1 to 2
5. Curry leaves - 1 to 2 sprigs
6. Curds - 1/2 cup
7. Dried red chillies - 1 to 2
8. Salt to taste.
9. Rai seeds - 1/2 tsp
10. Oil - 3 to 4 tbsp

METHOD :

1. Cut the beetroot into small, thin pieces approximately an inch long.
2. Saute this in 2-3 tbsp oil, till well cooked (almost crispy) & set aside.
3. In a blender, grind together coconut, jeera, green chillies, 1/4 tsp of rai seeds and half a sprig of curry leaves.
4. To the ground mixture, add the curds & salt to taste. Mix well.
5. Combine the beetroot and ground mixture . Heat on low flame for 2-3 mins, till raw taste of masala disappears.
6. In a pan, heat 1 tsp oil & add remaining rai seeds. After it splutters, add the curry leaves, red chillies & add to above mixture.

TIPS :

Don't heat the curry too long after adding curds & also use low flame or else mixture may curdle due to presence of curds