Kerala-style Beetroot Pachadi

If using store-bought shredded coconut, soak it in one-third cup water for 8-10 minutes to soften.

In a blender, combine the coconut, green chillies, ginger, cumin seeds, and mustard seeds. Add a little water and blend into a paste. Set aside.

In a pan over medium-high heat, add the grated beetroot, water, and salt. Sauté for 2–3 minutes.

Reduce the heat, cover, and let it simmer for 8–10 minutes, stirring occasionally, until the beetroot is tender.

Once the beetroot is cooked, add the prepared coconut paste. Mix well and cook for another 6–8 minutes until the raw aroma of the coconut disappears and no excess water remains.

Turn off the heat and let the beetroot mixture cool to room temperature.

Once cooled, add the whisked yogurt and mix until smooth. Adjust salt to taste.

Heat oil in a small pan over medium heat.

Add mustard seeds and let them splutter.

Add Bengal gram and sauté until it turns light golden.

Toss in the broken red chillies and curry leaves; sauté for a few seconds until aromatic.

Pour the tempering over the beetroot-yogurt mixture and mix gently.

Serve the Beetroot Pachadi at room temperature or chilled as a side dish. It pairs beautifully with steamed rice or any South Indian meal.