If you are Inspired to cook, then start with Beetroot Khichadi_Kerala Style

Ingredients

• beetroot grated 1 large
• curd/ yogurt-1 1/2 cup
• salt to taste

Grind

• grated coconut 1/2 cup
• ginger one inch
• cumin seeds 1/2 tsp
• green chillies 2-3
• mustard seeds 1/4 tsp

Temper

• mustard seeds 1/2 tsp
• curry leaves two strands
• dry red chillies 2-3 broken into pieces
• coconut oil 2 tsp

Method

• Grind the coconut, ginger, cumin, mustard seeds and green chillies to make smooth paste consistency adding little water.

• Heat pan and add the grated beetroot, cook till raw smell gone. Add coconut paste to it and bring to a slow boil on low flame. Add salt.
• Whisk the yogurt and then add to cooked beetroot on low flame.
• Switch off flame when a few boils appears at the sides. 
• Check salt and add if you require more salt.
• Heat oil in another pan for tempering. Splutter mustard seeds, add broken dry red chillies and curry leaves. Switch off flame, pour over khichadi.
• Serve with steamed rice.

Serves 5-6 persons as side dish

NOTES

• Do not add too much water while grinding coconut paste.
• Add spicy chilly as per choice.
• If small beetroot you may grate 2 beetroots.
• Use the small grater holes to grate the beetroot, cooks faster and tastes good.