Instant Beetroot Pachadi Kit

Instant Beetroot Pachadi includes Beetroot(250gm), Grated Coconut(100gm), Chilly, Curry Leaves(50gm)    RECIPE=First cook the grated beetroot with a little water in a pan for about 10 minutes. Alternatively you can pressure cook the beetroot for up to 1 whistle. Add coconut, cumin seeds, mustard seeds, ginger and green chillies to a blender jar and blend to a fine paste. Add a little yogurt or water as needed to blend them smooth. Now add the prepared coconut mixture to the beetroot, salt and cook briefly for 2 – 3 minutes. Remove from heat. In a small bowl, add the Yogurt, beetroot coconut mixture and stir to combine. Prepare the tempering. Heat 1 tsp oil, add mustard seeds, Once mustard seeds splutter, add dried red chilli and curry leaves. Turn off the flame. Add the seasoning to the pachadi and serve with steamed rice.