Ingredients
– 1 medium beetroot
– 1 cup grated coconut
– 1 cup plain yogurt
– 2 green chilies
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1 tablespoon oil
– A pinch of salt
– 2 tablespoons chopped coriander leaves
– Water as needed
Method
1. First, peel and chop the beetroot into small pieces.
2. Next, boil the beetroot in water until it is soft.
3. Once cooked, drain any excess water and let it cool down.
4. Blend the beetroot, coconut, yogurt, green chilies, and salt in a bowl until smooth.
5. For the tempering, heat oil in a pan, add mustard and cumin seeds, and cook until they pop. Pour this over the beetroot mixture and add chopped coriander leaves.
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