Beetroot Thoran is a Kerala side dish made with finely chopped beetroot and with lots of grated coconut. The addition of coconut oil in this recipe gives this dish an amazing taste.
Course Side Dish
Cuisine Indian
Keyword beetroot thoran
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 4people
Calories 140kcal
Author Puja
Ingredients
2cupsBeetrootMedium Size, finely chopped
5clovesGarlicroughly crushed
1cupCoconutgrated
1/4tspTurmeric Powder
1tspRed Chilli Powder
Curry Leavesfew
1-2tbspCoconut Oil
1tspMustard Seeds
Saltto taste
Instructions
Heat coconut oil in the kadhai.
Add mustard seeds to it. Let it splutter.
Once the mustard seeds start spluttering add curry leaves to it and fry for few seconds.
Add chopped beetroot and give it a nice stir. Keep the flame low, cover and let it cook.
In the meanwhile, in a plate add grated coconut, crushed garlic, turmeric powder, salt, and red chilli powder. Mix everything well with your hand.
Once the beetroot gets cooked, add the coconut mixture to it and mix well.
Cook for few more minutes stirring in between.
Once done switch off the gas.
Serve hot along with hot rice and any curry of your choice.
But this side dish goes really well along with Kerala parippu, boiled rice and papadam.