Keep a fry pan on medium heat and add grated beetroot, salt and water and cook for three minutes.

Take the mixer jar and add shredded coconut, green chillies and cumin. Add some water. Grind into a fine paste.

Mix well and add the coconut paste. Give a nice mix and cook for three minutes.

Then add thick curd and give a nice mix. Keep the flame low. After one minute remove from heat.

Give a seasoning with coconut oil, mustard seeds,red chilli and curry leaves, mix well.