Beetroot Thoran / Kerala Style Beetroot Thoran with step-by-step pictures and detailed recipe. Beetroot Thoran is basically a Kerala Style Dry Sabzi mainly made with coconut, curry leaves, and mustard seeds, and vegetables. Above all, this recipe is also vegan, nutritious, and comforting.
What is Thoran
Thoran is basically a stir fry dish made with different vegetables, for example, french beans, cabbage, ridge gourd, drumsticks, beetroot, etc.
Moreover, it is one of the popular dishes served during the Onam Sadhya. This is a festival of Malayalis where traditional vegetarian meals are served on a banana leaf. All the dishes served are mild, delicious, and very comforting.
Above all, beetroot is a very versatile root vegetable. It also has many benefits and its rich in iron and calcium. Try to include more of this into your diet by making a variety of dishes with it. Meanwhile, you can check these recipes on my blog:
Beetroot Thoran
Ingredients
- 2 medium-size boiled beetroots
- 2 tsp finely chopped garlic
- 1 finely chopped green chili
- 1 tsp mustard seeds
- A handful of curry leaves
- 1 tbsp grated coconut fresh or dry
- 1 tsp Asafoetida / Hing
- salt as per taste
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tbsp cooking oil coconut or sunflower
Instructions
- First of all, peel the skin of boiled beetroot and diced into small chunks and keep all the ingredients ready.
- Now heat oil in a pan, once hot add mustard seeds, once it starts crackling add chopped garlic, curry leaves, hing, and green chilies.
- Cook this for a minute and add beetroot chunks in it and give a quick stir.
- Now add salt, red chili powder, and coriander powder, mix well, and cook for 2-3 minutes.
- Finally, add shredded coconut and mix well for another 1 minute and switch off the flame.
Nutrition
Step-by-Step photos of Beetroot Thoran
1. First of all, peel the skin of boiled beetroot and diced it into small chunks, and keep all the ingredients ready.
2. Now heat oil in a pan, once hot add mustard seeds, once it starts crackling add chopped garlic, curry leaves, hing, and green chilies.
3. Cook this for a minute and add beetroot chunks in it and give a quick stir.
4. Now add salt, red chili powder, and coriander powder, mix well and cook for 2-3 minutes.
5. Finally, add shredded coconut and mix well for another 1 minute and switch off the flame.
Tips for this Recipe
- Use boiled beetroot for fast cooking.
- Moreover, if you are making this recipe with raw beetroot, then it’s better to grate, as this will help to cook it faster.
- Always use fresh coconut for authentic taste. But you can still make this with dry coconut as I did.
- Some use onion in this recipe, I have avoided using it. If you are using it, add after the garlic.
- Most of the South Indian recipes are cooked with Coconut oil, however, if you do not like the taste or smell of it, feel free to use sunflower oil or ghee.
- However, if you are looking for a Vegan version, do not use ghee.
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