Firstly Add beetroot, turmeric powder, and salt to a cooker separator
Cover with a lid and pressure cook for 3 whistles
Add Urad dal, red chilli and coconut oil to a pan and sauté till the dal turns golden brown
Furthermore add cooked beetroot, salt, oil, tamarind, and 3 tablespoon of water to the same pan; cover and cook for 4-5 minutes until beetroot turns fork tender
Mix well in between and sprinkle little water if required
Transfer to a plate and cool completely
Furthermore add coconut, asafoetida, and little water; Grind thogayal