Grate the beetroot and cook it with little salt and turmeric powder. Close and cook in medium flame until Beetroot is soft and cooked

Grind Coconut, Green chillies, Mustard seeds and cumin seeds to a fine paste

Add the ground paste to cooked beetroot and cook for a minute or two until the raw smell of coconut goes off

Add beaten curd, mix well and switch off the stove.

For seasoning: Heat coconut oil, splutter mustard seeds, curry leaves, red chilli and cumin seeds. Add the seasoning to the pachadi.