Prepared with crushed coconut and grated beetroot, Beetroot Thoran is one of the many varieties of stir-fries from the Kerala lunch menu. Delicious and nutritious, it should be served as a side with steamed rice and accompaniments.
You might know from my Instagram updates that I’m home in Kerala. While I’m missing the better half, I can’t get enough of the special pamperment extended by Mom and Dad. My day goes by playing with the two new additions to the family – a cat and a puppy! And guess what! They are friends for life! Other times, I help mom in the kitchen whip out a dish or two. But mostly, it’s about hogging the yummy Kerala dishes she makes! One such is this delicious Beetroot Thoran, a regular in our household.
You know that I’ve shared many varieties of ‘Thoran’s with you – mainly the ones with Amaranth leaves, Eggs, Anchovies, and Mixed Veggies. These are pretty easy to make and is an integral part of a traditional Onam Sadya. All you ought to do is, grate or finely chop the vegetable of your choice and stir fry with grated coconut and spices. You can use carrot, cabbage, string beans, french beans, mushrooms, chicken or even fish and eggs like how I prepared before. Serves well with steamed rice or rotis.
I had always been a fussy child when it came to eating vegetables. It was only recently that I have actually started acquiring a taste for all these exotic dishes. Sigh! I had missed out on so many stuff, don’t you think? One of my current favorites is this Kerala Style Beetroot Thoran. I will also share a Protip given by Mom, at the end of this recipe!
Beetroot is sweet. To balance it out, Mom adds green chilies and a bit of red chili powder upon cooking. Beetroot can be finely chopped or can be grated; although grated beetroot cooks faster.
Beetroot Thoran Kerala Recipe:Print
Mom’s Pro Tip: Doesn’t have grated coconut? Add scrambled eggs!
Add about 1/4 cup of water, if it gets dried up. Then cover and cook.
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