Peel the skin of beet root and chop into big chunks and cook with 2-3 cups of water until it is cooked well or become very soft.

Once it is cool enough to touch, grate them finely and set aside.

In the mean time grind the coconut with green chilies into fine paste.

In a skillet add grated cooked beet, salt, yogurt and ground coconut chili paste and mix everything, in low flame. You can do this step without heating also.

In another pan heat oil and add mustard seeds , red chili and curry leaves, when mustard seeds starts splutters remove from the fire and add it to beetroot yogurt mixture.

Enjoy with rice.

Recipe adapted from Vanitha Magzine September 2013.