Wash, peel and grate beetroot using grater. Cook the grated beetroot till soft adding around 1/2 cup of water. It takes just few minutes to cook.
While beetroot is getting cooked, grind coconut, mustard seeds, green chilly, tamarind and salt together to a fine paste.
Mix the ground coconut paste with cooked beetroot.
Heat a seasoning pan adding oil, mustard seeds, split black gram lentil and curry leaves. When mustard seeds start to sizzle and pop, transfer it to Beetroot Pachadi.
You can serve this delicious beetroot pachadi or saasmi with rice and enjoy!
