Ingredients:

1 cup beetroot, grated

2 green chillies, chopped

1 1/2 cup yogurt / curd / thairu

salt to taste

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

3 dry red chillies

1 sprig curry leaves

1 tsp + 1 tbsp coconut oil

Preparation:

1. Peel and grate the beetroot and keep it aside.
2. Heat 1 tsp coconut oil in a pan and add grated beetroot, chopped green chillies and salt and saute well until beetroot is cooked.
3. Switch off the flame and when it slightly cools, add yogurt and mix well. Adjust the salt.
4. Heat 1 tbsp coconut oil in a pan and splutter mustard seeds.
5. Add fenugreek seeds, dry red chillies and curry leaves and fry.
6. Add this seasoning to the curry and mix well. Serve with rice...