Beetroot Thoran is a simple stir fry dish made with beets, coconut, spices and herbs. Serve it with rice, chapati or roti.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 2 · 2 to 3
  • Category: Main Course
  • Cuisine: Kerala

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

Method

  1. Wash beetroot thoroughly and peel it. Grate it using a medium grater or chop very finely. If you have a food processor you can use it.
  2. Add coconut, garlic, green chili and cumin to a blender jar and blend it coarsely.

How to Make Beetroot Thoran

  1. Heat a pan with oil and add mustard. When they begin to crackle, add curry leaves.
  2. Saute for few seconds and add chopped onions. Fry until they turn pink or transparent.
  3. Add grated beetroot and turmeric. Sprinkle salt and begin to stir fry for 1 to 2 mins.
  4. Cover and cook until tender on a low heat. If the beetroot is not tender, you may sprinkle little water and cook.
  5. Add the coconut, garlic mixture and mix well. Saute for 2 mins on a medium to low flame. Taste test and adjust salt.
  6. Serve beetroot thoran with steamed rice or chapati.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.