• In a pan, add grated beetroot and stir fry for 3-4 mins on low flame. Add salt required for the vegetable and continue to cook on low flame for another 3-4 mins.
• Sprinkle some water on top and cook covered for 5-6 mins. Let this mixture cool down completely.
• In a bowl, whisk some curd until it is smooth.
• Add the cooled down beetroot and mix well.
• In a small pan, heat oil. Add mustard seeds, urad dal and cumin seeds.
• As urad dal turns golden brown and mustard/cumin seeds splutter, add asafoetida/hing along with chopped green chillies and curry leaves. Fry for 10 secs and remove from heat.
• Pour this tempering on top of the beetroot mixture. Mix well and check for salt.
• Serve with a side of rice/pulao/biryani or even rotis.

Note –

• I used equal amounts of curd and beetroot. Reduce the beetroot quantity as preferred.
• Additionally onions can also be added.
• There is a version of this beetroot pacahadi with ground coconut as well.