Add 1 tsp oil in a pan and add grated beetroot, curry leaves and saute for a minute.Remove from the flame and let it cool down completely.

Add sauteed beetroot- curry leaves, red chilies, pottukadalai, coconut in your blender and blitz it. Add only little water to grind t.

Transfer it into a bowl and add salt to taste and mix it well.

Add 1 tsp oil in a small frying pan and add mustard seeds and a pinch of asafoetida. When mustard seeds crackle, add this tempering in the chutney. Mix and serve.