Beetroot Tambuli (Beetroot Raita With Coconut) Recipe

Step 1: To begin making the Beetroot Tambuli recipe, heat oil in a wide pan and add cumin seeds and peppercorns

Step 2: Once it splutters, add chopped ginger and green chillies and roast it until you see the change in colour

Step 3: Add the fresh coconut and roast until you see the rawness disappear

Step 4: It will take about 1-2 minutes

Step 5: Add these into a small blender and blend it without adding any water

Step 6: To the same pan, add some more oil and toss the grated beetroot with some salt

Step 7: Saute until it becomes soft and tender

Step 8: Allow it to cool

Step 9: Once it is done, add the beetroot to the coconut mixture and blend it to a coarse textured paste in a blender

Step 10: In a bowl add the yogurt, beetroot mixture and required salt and mix well

Step 11: The next step is to make the tempering

Step 12: Heat oil in a tadka pan and add mustard, hing, curry leaves and red chillies

Step 13: Spoon the tempering on the Beetroot Tambuli and it is ready to be served

Step 14: Serve Beetroot Tambuli with Mixed Vegetable sambar and steamed rice for a delicious meal