Beetroot Sasuve/ Beetroot raita

Ingredients:
Beetroot- grated- 1-1.5 cups
Coconut- grated- 1/4 cup
Mustard seeds- 1/2 tsp
Curd- 1/2-1 cup
Salt- to taste

For tempering
Curry leaves- 10-12 leaves
Mustard seeds- 1/2 tsp
Red dry chilly - 1-2 (break into 2)
Urad dal- 1/4 tsp
Hing/ Asafoetida- small pinch
Oil- 1 tsp

Method:
Cook the beetroot in a cooker and let it cool.
Now grind the coconut along with mustard seeds.
Add the ground coconut mustard mix to the beetroot.
Add curd & salt and mix well.
Beetroot Sasuve is ready.
Heat the oil. Once the oil is hot, add the mustard seeds, once the seeds splutter, add the urad dal, curry leaves, dry red chillies and hing into it and fry until the curry leaves turn crisp. Keep aside.
Add this tempering to the above sasuve and serve with rice as a side dish.

Note: If the curd is a day or two old the taste would be better as it would have turned a little sour and beetroots sweetness would bring the perfect taste to it.