• Place beetroot, ground turmeric, red chilly powder, and salt in a pan over medium-high heat. Pour enough water to cook beetroot. Cook, covered, for 3-4 mins.
• Meanwhile place coconut and cumin seeds in the bowl of a food processor. Process until a smooth paste forms. Add a little amount of water if needed. Set aside.
• When beetroot is cooked, add the coconut mixture. Cook, covered, for another 2 minutes. When done, remove from heat. Add yogurt and mix well. Check the seasoning. Add more salt if needed. Set aside.

To Make Tempered Spices

• Heat oil in a pan over medium-high heat. Splutter mustard seeds. Add shallots, red chilies, and curry leaves. Saute for 1-2 minutes.
• Add tempered spices to the pachadi. Mix. Serve warm with rice.