Beetroot Thoran Recipe
A traditional South Indian side dish is a vibrant and nutritious side dish and also a treat for your taste buds. Beetroot Thoran will be a wholesome addition to your meal!
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.