Grated the peeled beetroot. In a pan, mix the grated beet, turmeric, salt. Sprinkle with some water. Cover and steam cook until beetroot is nearly cooked.

Meanwhile, make a smooth paste of the listed ingredients using 1/4 cup water.

Add this to the cooked beetroot in the pan and allow this to simmer on high flame until the mixture is fairly dry.

Whisk the yogurt well. Reduce the flame to minimum and gently stir in yogurt and remaining salt. One this comes to a slight simmer, remove into a bowl.

For tempering, heat oil in a small pan. Add mustard seeds. Once it splutters, add curry leaves and shallots and stir until the shallots are lightly golden.

Transfer this over the beet pachadi in the bowl.

Serve warm.