This yogurt based veg accompaniment is one of the popular dishes of Kerala; usually served during all traditional feast like ona sadhya, vishu etc.
Beetroot - 1(big)
Yogurt / curd - ½ to ¾ cup
Salt - to taste
Mustard seeds – ¼ tsp
Curry leaves - few
Red chilly - 1 (optonal)
Oil - for tempering
Cumin seeds – ½ tsp
Grated Coconut - 2 tbsp
Green chillies - 1 or 2
Mustard seeds - ¼ tsp
Grind the coconut, green chilli, mustard seeds and cumin seeds by adding very little water; keep aside.
Take a kadai; add the grated beetroot along with little water and salt.
Close the lid and allow to cook till it become soft.
Once it is done; add grounded paste; mix well and allow it to cook for 5 minutes.
Turn off the gas. Once it is cooled, add curd and mix well.
Temper it with the above mentioned ingredients and serve as an accompaniment to any spicy gravy with rice.
Instead of grating the beetroots; you can even chop it into very small pieces and cook.