How to Make It
In a small bowl, combine the coconut, garlic, serrano chile, salt, cumin, cayenne and turmeric with the water. Set aside.
In a large wok, warm the oil over moderately high heat. Add the mustard seeds, dried red chiles and curry leaves and cover. When the mustard seeds begin to pop, add the rice and stir until the rice just turns opaque, about 5 seconds. Add the beets and cook over moderate heat, stirring occasionally, until barely softened. Add the coconut mixture and cook, stirring occasionally, until the beets are just tender, about 5 minutes. Serve at once.