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:
Ingredients
- 200 grams beetroot, grated or finely chopped
- 1/2 cup grated coconut
- 4 cloves garlic, minced
- 1/2 teaspoon mustard seeds
- 1 sprig of curry leaves
- 2 green chillies, finely chopped
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon cumin powder
- 2 teaspoon oil
- Salt, to taste.
Instructions
- Heat a pan and add oil. Splutter mustard seeds.
- Add garlic, green chillies and curry leaves. Stir until brown.
- Add half of the grated coconut. Stir until slightly brown.
- Add grated or finely chopped beetroot. Mix well. Cook covered for 3-4 minutes.
- Add red chili powder, cumin powder and salt to taste. Mix again. Cook covered for another 3-4 minutes.
- Sprinkle the remaining grated coconut and mix.
- Stir for a couple of minutes.
- Serve hot with steamed rice and accompaniments.
Chef says:
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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I am taking part in The Write Tribe Problogger October 2017 Blogging Challenge.
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That’s an interesting way to cook beetroot. Will share it with mom, had she known this earlier it would have been easier for her to make us eat vegetables like this one! 😛
My boy loves beetroot…I should try this one for him. Thanks!
Ooh, yummy! One of my fave dishes. I could eat this every single day, with piping hot rice.
This looks worth trying 😀 Your food posts are so neat always. And delicious.
Ah looks delicious! Many do not like to have beetroot (My cousin for example) but i just love beetroot…whether to have it raw as in a salad or a curry and even beetroot halwa which my mom makes! I just love it. Didn’t ever try it in combination of coconut though! Will try for sure.
New item for me totally:)
Will try soon!
Look at the colors on that! Lovely. I’m not a big fan of beetroot though, but there are many in the family. Will show this recipe to them 🙂
Not one of my favorite veggies, though it does look very colorful on the plate and in your pics! 🙂
This is great, and so easy to make! I have been a fan of beetroot since some time now and use it in soups and juices. Now, the thoran will be a new beetroot recipe in my kitchen! Thank you, Shalini, and thanks to your mom, too! Will definitely share it once I prepare it.
This is one thoran I love. The only difference is, we use black pepper powder instead of red chilli powder!