Name: Beetroot Thoran recipe by Shaheen Ali at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 grams Beetroot , finely chopped or grated; 1 cup grated coconut; 1 tsp mustard seeds; 2 broken dry red chili; 2 green chilies; 1 tsp urad dal; 1 sprig Curry leaf; Salt to taste; 1 tsp turmeric powder; 1.5 tsp coriander powder; 4 tbsp coconut oil; 1 Cup water

ABOUT 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. Not everyone can chop as fine as the people of Kerala do for their vegetarian dish.Beetroot Thoran is one such delicacy made with super fine chopped beet which is sauteed and boiled. Later tempered with urad dal, curry leaf, green chili and cooked with ample amount of grated coconut. I personally prefer the original vegetable taste hence i mostly add just some red chili powder and salt. But if you want to flavor it more you can continue adding some coriander powder as well.

Ingredients Serving: 4

500 grams Beetroot , finely chopped or grated
1 cup grated coconut
1 tsp mustard seeds
2 broken dry red chili
2 green chilies
1 tsp urad dal
1 sprig Curry leaf
Salt to taste
1 tsp turmeric powder
1.5 tsp coriander powder
4 tbsp coconut oil
1 Cup water

Instructions

In a non stick wok, add 2 tbsp 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 tbsp coconut oil and add mustard seeds, urad dal, curry leaves, dry red chili and green chili. Saute them till mustard crackles.
Now add the cooked beetroot and fry for some time till the moisture starts absorbing.
Add lots of grated coconut , salt, red chili powder, turmeric, coriander powder and stir nicely.
Adjust oil if required and close the lid to cook for another 5-6 mins.
Once the beetroot thoran is done, turn off the gas and garnish with some fresh grated coconut and serve hot with steamed rice and sambhar.

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