• Add beetroot, salt and water in a pan and cook for 10-12 minutes, until beet root is cooked.
• Add coconut, green chilli, ginger, cumin seeds, mustard seeds and garlic in a blender and grind to make a smooth paste.
• Use little water if required to make the paste.
• Add it in the pan along with beet root and cook for another 3-4 minutes.
• Remove the pan from heat and let cool.
• Once the beetroot is cooled, add whisked yogurt and mix well.

For the tadka

• Heat coconut oil in a small pan.
• Once the oil is hot, add mustard seeds, curry leaves and dry red chilies.
• Fry for a few seconds.
• Pour the tadka over the beetroot pachadi.
• Serve with steamed rice, rasam and sambhar.