Ingredients

Beet root—1 big grated

Cucumber ( sowthekayi//khera)—2 medium sized chopped finely or grated.

Coriander seeds (kothambari soppu//hara dhania)—2 to 3 tablespoon chopped finely

Fresh grated coconut ( kayi turi //nariyal)—2 tablespoon ( optional)

Thick curd ( mosaru//dahi)—2 cups or as required

Salt—to taste.

Dry red chillies (ona menasina kayi//lal mirch)—2

Sasive (mustard seeds//rai)—1 teaspoon

Asafoetida (hing//ingu)—1/2 teaspoon

Ghee —1 teaspoon

Method

Prepare for oggarane (seasoning)

Heat ghee in a laddle,once hot enough add sasive,when it crackles add dry red chillies broken,hing and switch off the stove.

Take grated beet root,cucumber,coriander leaves,salt,coconut in a mixing bowl.

Mix well together.

Add oggarane and mix well.

Finally add curd and mix everything well together.

Serve with rice,pulao,vegetable rice,nan,rottis etc.