For preparing the spicy, tangy Beetroot Kichadi - South Indian dish, first peel and grate the beetroot in a mixer.
Grind coconut with green chillies and cumin seeds into a fine paste adding little water.
Heat oil in a pan.
Add broken red chillies and mustard seeds.
When mustard seeds start to splutter, add curry leaves and grated beetroot.
Add turmeric powder and chilly powder.
Cook it until beetroot becomes tender and soft.
Add the ground paste and salt and bring it to boil.
Let it cool for sometime. Curd should not be added to boiling dishes, otherwise it will curdle. So cooling the dish is a must.
Keep the pan on a low flame and add diluted curd and stir well.
:- Don`t let it boil.
Remove from fire as soon as the dish is hot.
:- Serve the dish hot with rice.
:- You can vary the consistency by adding more or less curd. It depends upon individual flavors. Some want it more tangy and sour. Some prefer not so.