Place the beets in a pan of cold water over medium heat. Bring to a boil and cook until tender—a knife should slide through the center without any resistance, which usually takes between 40 and 60 minutes.

Prepare the coconut paste while the beets boil. Combine half the mustard seeds, half the curry leaves, and all of the coconut, garlic, green chiles, ginger, cumin seeds, and half the yogurt in a food processor and blend until the mixture forms a fine, uniform paste.

Drain the cooked beets and let them cool until they are easy to handle. Slip the skins off using your fingers or the back of a knife, then cut the beets into wedges about 3/4 inch thick.

Heat the oil in a large lidded frying pan over medium heat. When the oil is hot, add the remaining curry leaves and mustard seeds and wait for them to start crackling and popping.

Add the beet wedges to the pan and stir-fry for a couple of minutes to coat them in the flavored oil. Stir in the coconut yogurt paste and salt, then cover the pan with a lid and cook for 8 minutes to allow the flavors to meld.

Remove from the heat and serve as a vibrant side dish alongside dal or spiced rice.