Ingredients

Beetroot (grated) - 1 cup
Slightly sour curd - half cup
Green chilli chopped - 1
Mustard seeds - 1 tsp + tsp
Scraped Coconut - 3/4 cup
Oil - 1 tbsp
Salt
Water
Curry leaves 

Method of Preparation
Peel skin of beetroot and grate it. Make a smooth paste of grated coconut, mustard seeds and green chilli and keep aside. Cook the grated beetroot till slightly mushy (can add little water if required). Add the ground paste and cook for about 2 to 3 minutes. Switch off flame and let cool. Add curd and blend well. In a pan, heat oil, put mustard seeds, let splutter, add broken red chilies and curry leaves.Pour this into the curry and mix.