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Peel and dice the beets and keep aside.
Heat 1 tsp coconut oil in a pan over medium heat, add the beetroot along with a little salt and cook for a few minutes until soft. Let the beets cool down.
In a blender jar, add the fresh coconut, cooked beets, 1 green chilli, cumin seeds and whole peppercorns and grind till you achieve a smooth consistency.
Whisk the yogurt and add the beet-coconut paste to it. Mix well.
In 1 tbsp coconut oil, make a tempering of mustard seeds, cumin seeds and split urad daal, and allow it to crackle.
Add 2 dried red chillies and curry leaves to the tempering and roast for a few seconds, then turn off the heat.
Immediately add the tempering to the yogurt mixture and combine well.