Take the grated beetroot in a vessel and add about1/2 a cup of water and cook it with salt till the
beetroot is soft. Allow cooling.

In the meanwhile, grind the coconut, green chilli, ginger, and mustard seeds. Add a little of the curdto aid in grinding.

Add the ground coconut mixture to the cooked beetroot also add the whisked yogurt and mix everything
well. Adjust the salt.

Heat a small frying pan with oil, and temper with mustard seeds. Remove from heat and add the curry leaves. Pour the tempering over the pachadi and mix well.