Beetroot Vendakka Pachadi is a recipe from Sasi Jacob, Executive Chef, Muthoot Plaza, Trivandrum, published in Vanitha Magazine. Ingredients To Grind: Grated Coconut - 2 Green Chilly - 3 Mustard Seeds - 1 pinch Cumin Seeds (Jeera) - 1 pinch To Saute: Coconut Oil - 2 tspn Mustard Seeds - 1/2 tsp Dry Red Chillies (full) - 3 Curry Leaves - 1 stem Beetroot grated - 2 Lady's finger cut into thin round slices and fried in oil - three Salt - as to taste Curd - 100 ml To Garnish: Sauted Dry red Chillies, Curry Leaves and Mustard Seeds. Method Pour oil into a kadai and splutter Dry red Chillies, Curry Leaves and Mustard Seeds. Add the beetroot to this and saute well. Grind the first ingredients and add to the beetroot and mix well. Add the curd and salt and mix well. Fry the lady's fingers and mix well. Garnish with Dry red Chillies, Curry Leaves and Mustard Seeds.