Take a grinder jar add coconut pieces, ginger, cumin seeds and green chilies and grind it into a coursly ground. Take boiled beetroot, peel the skin and grate them.

Take a bowl add grated beetroot, ground coconut paste, curd and salt, mix it properly well. Heat oil in a small tadka pan add cumin seeds let them splutter then add red chilli and curry leaves and saute, few seconds then pour the tempering into the pachadi, mix it well.

Beetroot Pachadi is ready to serve.