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Clean the beetroot, grate it and keep it aside.
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In a pan cook the grated beetroot, salt, turmeric powder, 1 tablespoon water with the lid closed. Stir in between.
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Meanwhile in a mixer, grind ½ tsp mustard seeds, cumin seeds, grated coconut, ginger and green chillies into a paste by adding 3 tablespoons water.
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Once the beetroot is cooked (softened) well, transfer the ground paste to the pan and stir well.
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Cook the ingredients for another 5 minutes in medium flame till the water dries off.
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Beat the curd in a bowl and keep it aside.
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Transfer the beaten curd to the pan and warm it (do not allow it to boil). Turn off the flame.
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In a pan, heat the oil and crackle mustard seeds, shallots and curry leaves and add on to the cooked curd and beetroot mixture.
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Check for salt and serve.