Cut the apple, beetroot and onion.
In a pressure cooker heat 1 tbsp of oil and sauté the ginger and garlic.
Now add the sliced onions and fry for a minute.
Tip in the apple and beetroot pieces . Sauté .
Add 3 cups of water and salt. Close the lid and cook for 4-5 whistles.
Remove the pressure and blend the soup using a stick blender.
Strain the soup. Pour it into a pan and stir in the coconut milk.
Give one or two boils and add black pepper powder.
Heat the remaining oil in a small pan . Add the mustard seeds and curry leaves.
Stir the tempering into the soup.
Serve hot.
