To a mixer jar - add coconut along with green chilli, jeera, mustard seeds and ginger. Add little water to it.
Grind it to a fine paste, Set aside. In a pan add grated beetroot. Add required salt.
Add turmeric powder, saute for 2 mins then cook covered.
Cook until it becomes soft, keep stirring in between. Add coconut paste to it.
Heat a tadka pan with coconut oil - add items listed under 'to temper'.
Let it splutter. Meanwhile beetroot must have cooked well with the coconut spices. Keep stirring to avoid burning at the bottom.
Add whisked curd to it. Mix well.
Finally add the tempering , give a quick mix and switch off.
Serve Beetroot Pachadi with rice and curry.