Beetroot Pachadi (Beetroot Relish)

Yoghurt based curry, especially beetroot pachadi is very popular in Kerala. Pachadi is made in all South indian states, with slight variations. The one that I'm preparing here is from kerala. It is served as a side dish with rice or for Sadhya. Pachadi is a half cooked dish made of vegetable with slight resemblance to salad. Because its tangy you can also call it fresh pickle. It will last only for a day or two.

Ingredients:
Beetroot grated - 1/2 cup,
Salt - 1/2 tsp,
Turmeric - 1 pinch,
Red chilly powder - 1/2 tsp(optional),
To grind
Green chilly - 1 no.
Coconut grated - 1/4 cup,
Mustard - 1 tsp
Yoghurt - 1/2 cup.
Seasoning
Oil - 1 tbsp,
Mustard - 1 tsp,
Dry red chilly broken - 2 nos.
Curry leaves - 1 sprig.

How to make
1. Cook beetroot along with salt, turmeric, red chilly powder in suffecient amount of water.
2. Grind coconut, green chilly, mustard with 1 to 2 tbsp of yoghurt.
3. Add the ground paste to cooked beetroot and mix.
4. Allow the curry to cool. Beat the remaining yoghurt with a spoon or in a mixer and add to the curry.
5. In a seperate small pan, heat oil, add mustard when it splutters add remaining seasoning  ingredients, saute and add to the curry.
6. Serve with rice and sambhar.

Note : If you are not using red chilly powder, then increase the quantity of green chilly.