Heat a tbsp of oil in a saucepan. Add the grated beetroot with some salt and a dash of water and cook till the raw smell is gone.

Grind the coconut, ginger and chillies till smooth and set aside.

Once the beetroot is cooked, add the yogurt and ground paste and mix well. Adjust seasoning.

Just heat the mixture and switch off immediately - do not boil.

In a small saucepan, heat the rest of the oil. Splutter the mustard seeds. Briefly fry the curry leaves and chillies. Add in to the pachadi. Serve hot with rice.