• First, peel the beetroot and cut it into small cubes. You may also grate the beetroot and use it.
• Heat olive oil in a kadai over medium heat. Add urad dal, mustard seeds, cumin seeds. Sauté until the dal turns light brown and aromatic.
• Then add green chilies, minced ginger, curry leaves, and asafoetida (hing). Sauté for a few seconds.
  
• Add onions (finely chopped) and sauté until the onions are translucent and lightly browned. Takes approximately 2 minutes.
• Next, add chopped beets, salt, and stir-fry over a medium-low flame for 1-2 minutes.
  
• Then add some water, close the lid, and cook until the beets are tender. It will roughly take about 10-12 minutes.

  Note: If you’re short on time, you can use steamed beetroot instead. You can pressure cook the beets in the Instant Pot to save time and effort.
• Turn off the gas, sprinkle shredded coconut, and combine well. Remove from heat and serve with hot rice.
  

Instant Pot Method

• Press Saute. Heat oil, then add urad dal, mustard seeds, cumin seeds, let the dal turn light brown, and mustard splutter. Then add green chilies, minced ginger, curry leaves, and hing. Saute for a few seconds.
• Next, add the onions and sauté until they turn translucent. Then add chopped beets, salt, and water to the pot. Mix well. Cook on "High Pressure" for 2 minutes, followed by natural pressure release for 5 minutes, and carefully release the remaining pressure.
• Lastly, add grated coconut and give a stir. If there is excess water, press the Sauté button and stir-fry for an additional 2 minutes to evaporate it. Beet poriyal is ready.