### TranslatedIngredients: 1 cup Beetroot - grated,1 cup Curd (Dahi / Yogurt),3/4 cup Fresh coconut - grated,10 Whole Black Peppercorns,1/2 teaspoon Cumin seeds (Jeera),2 Green Chillies,1 inch Ginger - chopped,Salt - to taste,2 teaspoons Coriander (Dhania) Leaves - chopped,1/2 teaspoon Mustard seeds,1 to 2 Dry Red Chilli,1 sprig Curry leaves,1 pinch Asafoetida (hing) ### PrepTimeInMins: 20 ### CookTimeInMins: 20 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Beetroot Tambuli recipe, heat oil in a wide pan and add cumin seeds and peppercorns.Once it splutters, add chopped ginger and green chillies and roast it until you see the change in colour.Add the fresh coconut and roast until you see the rawness disappear. It will take about 1-2 minutes.Add these into a small blender and blend it without adding any water.To the same pan, add some more oil and toss the grated beetroot with some salt. Saute until it becomes soft and tender. Allow it to cool.Once it is done, add the beetroot to the coconut mixture and blend it to a coarse textured paste in a blender.In a bowl add the yogurt, beetroot mixture and required salt and mix well.The next step is to make the tempering. Heat oil in a tadka pan and add mustard, hing, curry leaves and red chillies. Spoon the tempering on the Beetroot Tambuli and it is ready to be served.Serve Beetroot Tambuli with Mixed Vegetable sambar and steamed rice for a delicious meal.