Beetroot Thoran

Ingredients

• 250 grams beetroot grated or chopped finely (½ pound)
• 1½ to 2 tablespoons coconut oil
• ¼ teaspoon mustard
• 1 sprig curry leaves
• ¼ cup onions or shallots finely chopped (you can reduce to 2 tbsps)
• ⅓ teaspoon Salt (adjust to taste)
• ⅛ teaspoon turmeric

To blend coarsely

• ¼ cup fresh coconut grated (or frozen)
• 1 to 2 green chilies slit
• 2 garlic cloves (medium)
• ½ teaspoon cumin seeds / jeera

Steps

1. Wash the beetroot thoroughly and peel. Use a medium grater or chop very finely; a food processor is another option if available.
2. Coarsely blend the coconut, garlic, green chili and cumin in a blender jar.

How to Make Beetroot Thoran

1. Heat oil in a pan and add mustard. When it begins crackling, add curry leaves.
2. Sauté a few seconds, then add chopped onion and fry until pink or transparent.
3. Add grated beetroot and turmeric, sprinkle with salt and begin stir-frying for 1 to 2 mins.
4. Cover and cook over low heat until tender. If not tender, a little water may be sprinkled in before cooking further.
5. Mix in the coconut-garlic mixture thoroughly and sauté for 2 mins over a medium to low flame. Taste and adjust salt.
6. Serve the beetroot thoran with steamed rice or chapati.