Steam the beets in your preferred way. I used my pressure cooker to steam the beets. Add one cup of water and place on the steaming rack. Place the beets on top like below, pressure cook for three whistles, and let the pressure release naturally.
Remove the beets, let them cool, and chop them into small squares. I sliced them like the one below.
And I used a chopper to chop the beets into small squares.
Now heat the kadai and add oil.
Once the oil is hot, add the mustard seeds, urad dal, and chana dal. Add the cinnamon, dried red chilies broken into small pieces, and curry leaves and sauté for 30 seconds as they start to splutter.
Then, add the chopped beets and salt. Mix them well.
A small amount of water will ooze out and cook until the water evaporates.
Once all the water is evaporated, add the grated coconut and mix well.
Saute for one to two minutes, add chopped cilantro and turn off the heat.
Yummy beetroot poriyal is ready.
Notes
As beetroots are root vegetables, wash them nicely to remove the dirt.
Adjust salt and the dried chilies to taste.
Cinnamon is optional, but I recommend adding it.
Skip the asafoetida for a gluten-free version, or use a gluten-free version.