Lingkan Reang
Peel and grate beetroots, grind coconut, green chilli, and cumin seeds.
Heat coconut oil, stir fry grated beetroot for 2-3 minutes, and cook covered for 3-4 minutes.
Add the ground coconut mixture, cook for 2 minutes, and let it cool.
Mix in well-beaten curd and combine thoroughly.
Prepare tempering with mustard, urad dal, dry red chillies, and curry leaves in coconut oil.
Pour the tempering over the pachadi and serve with rice and gravy.