Mix grated beetroot, salt and water in a pot and cover and cook it for 10 minutes on medium heat.
In a mixer jar, add grated coconut, mustard, cumin, green chilli, ginger and 2 tbsp of water and make a smooth paste out of it. Add the paste into beetroot and mix it well. Cook it for another eight to ten minutes.
Whisk curd and add it to the beetroot mix and turn off the heat. Adjust the amount of salt. Mix everything well. Take this mixture out in a bowl.
For tempering, heat oil and add mustard seeds to it. When it crackles add hing and urad dal to it and let it get pink in colour. Now add pieces of dry red chilli and curry leaves and turn off the heat. Pour this over the prepared raita.
Serve beetroot pachadi with steamed rice.
