Beetroot Pachadi

Beetroot -1
Turmeric powder -1/4 tsp
Salt - to taste
Coconut - 1/2 cup
Cumin seeds - 1/4 tsp
Green chillies - 3
Shallots - 2
Yogurt - 1 cup
Oil - 1 tbsp
Mustard seeds - 1 tsp
Whole red chillies - 3
Curry leaves - a few

Peel and cut the beetroot into small pieces. Cook beetroot pieces with salt and turmeric powder. Add 1/2 a cup of water for cooking. Grind coconut with cumin seeds, green chillies, and shallots. Add the ground paste to the cooked beetroots and bring it to a boil. Simmer for a few minutes and remove from the stove. Add yogurt and mix well.
Heat oil in another pan and add the mustard seeds. When they splutter add whole red chillies and curry leaves. When the chillies turn brown, add it to the curry.
Serve with rice.