Beetroot koshimbir

Instructions

1. This recipe will make 1 serving of beetroot koshimbir. In a bowl, combine curd with red chili powder and rock salt (or regular salt). Ensure no lumps remain.
2. Mix in grated beetroot and chopped coriander leaves; no need to cook the beetroot.
3. In a tadka pan, heat oil and pop mustard seeds. Splutter cumin seeds, add hing, curry leaves, and green chili (or dry red chilies).
4. Pour the tadka over the koshimbir and mix well. Tadka is optional.
5. Beetroot Koshimbir is ready to serve.