Wash, peel, and grate the beetroot.

Cook beetroot in a pressure cooker with a little water until tender.

Grind dry red chilli, ginger, coconut, and cumin seeds into a paste with very little water.

Add the ground paste and turmeric powder to the cooked beetroot.

Stir well, add salt, and cook for a few minutes until the raw smell of the paste vanishes.

Let it cool.

Whisk curd well and add it to the beetroot mixture.

Mix well.

Heat oil in a tadka pan.

Add mustard seeds, red chilli, and curry leaves to the hot oil.

Once the mustard seeds splutter, add the tempering to the pachadi and stir until combined.

Serve and enjoy.