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Beetroot Thoran Recipe – A delicious South Indian Stir Fry! Perfect as a side dish or a veggie salad delight. Vibrant dish, Nutrient-rich and visually appealing!
About Beetroot Thoran
If you’re looking for an easy yet delicious way to cook beets, search no more! This Beet Thoran, an Indian beetroot stir-fry, will be your absolute favorite way to cook beets.
All you have to do is chop or dice the veggies and cook them with a tempering.
And the best thing about this recipe?
Thoran can be made with a variety of vegetables. Think about cabbage, green beans, carrots, zucchini, etc.
If the term “thoran” is new to you, it’s basically the Keralite way of saying “stir fry.” An easy traditional way of cooking vegetables of your choice.
Out of all the Thoran recipes I’ve dabbled in, Beetroot Thoran is undeniably my all-time favorite!
Why You Will Love This
- A traditional South Indian stir-fry
- Beautiful and vibrant color dish
- Adds nutritional value to your meal
- Slightly sweet and earthy flavor
- Potential health benefits
How to Make Beetroot Thoran
Step 1 – Wash, Peel, and Grate
To begin, wash the beetroots with water thoroughly.
Peel the washed beetroots with a knife or a vegetable peeler. Grate the peeled beetroots with a handheld grater or a box grater.
If using a food processor, peel and cut the beetroots into chunks. Use the grating or shredding blade, to grate the beetroots.
Step 2 – Make the Tempering
Heat a pan on low flame. Add coconut oil to the pan. Next, add the cumin seeds, black mustard seeds, and curry leaves. Let them splutter.
Step 3 – Add the Spices
Next, add the broken dry red chilies and finely chopped green chilies. Sauté for a few seconds.
Add the minced garlic cloves and sauté until it turns golden brown.
Step 4 – Add the Veggies
Add the finely sliced onions to the pan and mix well with the tempering. Cook until the onions turn translucent.
Once the onions are cooked, add the grated beetroots and turmeric powder. Mix well with the tempering.
Cover the pan and let the beetroots cook. It will take around 8-10 minutes. Stir it at intervals so that it does not stick to the pan.
Add salt to taste and mix well. Cover and cook for an additional 2 minutes.
Step 5 – Mix, Garnish & Serve
Once the beetroot is cooked, add the freshly grated coconut and chopped coriander leaves to the pan. Mix well.
Remove from heat and squeeze some lemon juice while serving.
Recipe Tips
- Opt for fresh, firm beetroots for better flavor and texture of the dish.
- I have used coconut oil in this recipe, as it gives that authentic South Indian taste to the dish. You can also use other neutral oils.
- While peeling and grating the beetroots, be careful as beets can stain. You can also wear hand gloves.
- Opt for freshly grated coconut, if you can. If you’re using frozen coconut, ensure it’s completely thawed before use.
FAQ’s
1. Can I use desiccated coconut in this recipe?
Traditionally, freshly grated coconut is used in this recipe. However, if you don’t have fresh coconut, you can add 2 to 3 tablespoons of warm coconut milk or water to desiccated coconut. Let it soak for a few minutes and use it later.
2. Can I add other vegetables to this dish?
Thoran is made with a variety of vegetables, such as cabbage, carrots, beans, etc. You can use multiple veggies; just keep in mind the cooking time of each vegetable.
3. How to Serve Beetroot Thoran?
You can serve it as a side dish with any South Indian meal or just have it as a salad.
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Beetroot Thoran Recipe
Equipment
- 1 grater
- 1 pan
- 1 spatula
- 1 peeler
Ingredients
- 2 tablespoon coconut oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 2 nos dry red chilies
- 5-6 nos garlic cloves crushed
- 2 nos green chilies chopped
- 8-10 nos curry leaves
- 1/2 cup onion sliced
- 1/2 teaspoon turmeric powder
- 3 nos beetroots
- salt as needed
- 1/4 cup coconut grated
- 2 tablespoons lemon/lime juice
- 1/4 cup coriander leaves chopped
Instructions
- Wash the beetroots properly. Cut the top and bottom of the beetroots.3 nos beetroots
- Peel the clean beetroots and grate them. Set aside.
- Heat coconut oil in a pan. Add mustard seeds, cumin seeds, and curry leaves. Let it crackle.2 tablespoon coconut oil, 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 8-10 nos curry leaves
- Next, add dry red chilies and chopped green chilies. Add chopped garlic cloves and sauté until golden brown.2 nos dry red chilies, 2 nos green chilies, 5-6 nos garlic cloves
- Add sliced onions and sauté until golden brown.1/2 cup onion
- Now, add the grated beetroots to the pan along with turmeric powder. Mix it well.1/2 teaspoon turmeric powder
- Add salt as needed to the pan. Cover the pan and let it cook for 10-12 minutes or until the beetroot is tender. Stir occasionally.salt
- Add the grated coconut and chopped coriander leaves.1/4 cup coconut, 1/4 cup coriander leaves
- Take the pan off the heat and add freshly squeezed lemon/lime juice.2 tablespoons lemon/lime juice
- Serve the beetroot thoran hot with steamed rice or Indian bread.
Notes
- You can also peel and dice the beetroots instead of grating them.
- Make sure to choose fresh and tender beetroots for best taste.
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