Beetroot Thoran Recipe
Thoran is a typical Keralite dry vegetable dish made with finely chopped veggies like cabbage, beans, beetroot etc with lots of grated coconut. This popular dish is an integral part of Onam Sadhya as well as eaten as a side dish with daily meals in Keralite homes. The beauty of this dish lies in the fine chopping done with skilled hands.
Serve Beetroot Thoran with hot steamed rice and keerai sambar for a perfect South Indian meal.
If you like this recipe, you can also try other Thoran recipes
10 M
40 M
50 M
4 Servings
Ingredients
- 500 grams Beetroot , very finely chopped or grated
- 1 cup Fresh coconut , grated
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 2 Dry Red Chillies , broken
- 2 Green Chillies , slit
- 1 tablespoon White Urad Dal (Split)
- 1 sprig Curry leaves
- Salt , as required
- 1 teaspoon Red Chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1-1/2 teaspoon Coriander Powder (Dhania)
- Coconut Oil , as required
- 1 cup Water
How to make Beetroot Thoran Recipe
To begin making the Beetroot Thoran recipe, In a non stick wok, add 2 tablespoons coconut oil and saute the finely chopped beetroot for a while.
Add 1 cup water or more and cook the beetroot till soft with lid closed.
Turn off the gas and drain the water. You can collect the water and later use it in making some curry or stew.
In the same wok again heat 2 tablespoon coconut oil and add mustard seeds, urad dal, curry leaves and dry red chili. Saute them till mustard crackles.
Now add the cooked beetroot and fry for some time till the moisture starts absorbing.
Add salt, red chili powder, turmeric, coriander powder and stir nicely. Adjust oil if required and close the lid to cook for another 5 to 6 minutes.
Meanwhile add coconut and green chilies to a mixer and grind coarsely.
Once the beetroot thoran is done, turn off the gas and garnish with the freshly ground coconut and chilli.
Serve Beetroot Thoran with hot steamed rice and keerai sambar for a perfect South Indian meal.
