Name: Beetroot Coconut Stir Fry/ Beetroot Thoran recipe by Prachi Gaddam at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Beetroot 1/2 kg or 2 big size; Grated coconut 1 cup; Green chilly 3-4; Garlic cloves 10-12; Onion finely cut 1 small; Curry leaves few; Red chilly dry 1; Cumin and mustard seeds, asafoetida for tempering; Oil 1 tablespoon; Salt to taste; Pepper powder 1/4 teaspoon

ABOUT Beetroot Coconut Stir Fry/ Beetroot Thoran RECIPE

Health benefits of beetroot are well known. However, consuming beetroot raw somehow is not appreciated by many. Making this beetroot coconut stir fry is a good way to have lot of beetroot as side dish with rice or with chapati. It is a south Indian preparation. Coconut masks the strong flavour of beetroot. Slight liberal use of green chilly gives that punch to the dish, so as to make a perfect companion for sambar and rice.

Ingredients Serving: 2

Beetroot 1/2 kg or 2 big size
Grated coconut 1 cup
Green chilly 3-4
Garlic cloves 10-12
Onion finely cut 1 small
Curry leaves few
Red chilly dry 1
Cumin and mustard seeds, asafoetida for tempering
Oil 1 tablespoon
Salt to taste
Pepper powder 1/4 teaspoon

Instructions

Grate the beetroot
Keep ingredients for tempering ready. Slit green chillies, crush garlic cloves.
Heat oil in wok
Add cumin, mustard seeds, asafoetida, green chillies, curry leaves, garlic one by one and saute garlic well for a minute
Add cut onion and saute till onion turns soft
Now add beetroot and mix well
Cover with lid and cook for 10-15 minutes on low flame till beetroot gets soft
Beetroot leaves its own water. Do not add extra water. It turns tender and soft on cooking.
Now add grated coconut.
Mix well, cover and cook for 5 more minutes in low flame.
Add salt and pepper at the last. Mix well and keep covered till you are ready to serve.

Similar Recipes