wash the beetroot, peal and grate it.
In a large pan, heat coconut oil, add mustard seeds, urad dal, let it splutter.
Add hing, cumin seeds, curry leaves, chillis ginger, and saute for a min
Add beetroot, tamarind pulp and give a quick mix.
Add 1/2 cup water, salt(jaggery can be added now, if needed).
Close the lid and cook under low flame until soft(takes around 10 mins). Stir occasionally
Add shredded coconut, coriander leaves and mix well.
Serve with rice or chapati.