Beetroot pachadi

This is a South Indian answer to raita - a beautifully savoury and sour side dish. Serve as an accompaniment or as a dip.

Ingredients: 

• 6 large beetroots
• 10 curry leaves
• 2 garlic cloves, crushed
• 4cm ginger, peeled and grated
• 2 green finger chillies, very finely chopped
• ¾ tsp salt
• ½ tsp ground cumin
• ¾ tsp ground turmeric
• 200g grated coconut, fresh or frozen
• 4 tbsp whole milk or Greek yoghurt

Method:

1.  Top and tail the beetroot, then boil in water until they are tender- around 35 minutes.
2. Leave the beetroot to cool down, then slip the skins off with your fingers and cut the beetroot into ½ cm wedges.
3.  In a large lidded frying pan, heat the oil and when hot, add the mustard seeds. 
4. When the mustard seeds are starting to pop, add the curry leaves, garlic, ginger and green chilli, salt, cumin and turmeric. 
5. Stir-fry for 4-5 minutes, then add the beetroot and grated coconut. Stir to mix, then co. 
6. Cook for 10 minutes stirring a couple of times then stir in the yoghurt. Serve hot with rice.