wash, peel and grate beetroot.
in large vessel cook grated beetroot with half cup of water. cook till your beetroot becomes soft (approx 5 minutes)
meanwhile prepare the masala. grind coconut, 1 tsp mustard seeds, green chilly and tamarind to a fine paste adding required water.
mix the ground coconut paste, turmeric powder and salt with cooked beetroot. cook for 5-6 minutes.
prepare the tempering adding oil, mustard seeds, urad dal, curry leaves and hing. when they splutter, transfer it to beetroot saasmi.
serve beetroot saasmi or pachadi with hot steamed rice.