All About Beetroot Thoran Recipe

Beetroot Thoran is a popular South Indian dish that combines the earthy sweetness of beetroots with aromatic spices and coconut. This vibrant and nutritious side dish is a staple in Kerala cuisine, known for its simple yet flavorful preparation.

To create Beetroot Thoran, finely grated or chopped beetroots are sautéed with mustard seeds, curry leaves, dried red chilies, and grated coconut. These ingredients are stir-fried together, allowing the flavors to meld and the beetroots to soften slightly while retaining their crunch. The dish is often finished with a sprinkle of grated coconut on top for added texture and freshness.

Rich in color and taste, Beetroot Thoran offers a delightful balance of flavors, with the natural sweetness of beetroots complemented by the nutty coconut and the hint of heat from the spices. It’s typically served as a side dish alongside rice and other main dishes, adding a nutritious and flavorful element to the meal. This dish not only appeals to the taste buds but also provides a visually appealing addition to the plate.

Ingredients Of Beetroot Thoran Recipe:

• 2 medium-sized beetroot, peeled and grated
• 1/2 cup grated coconut
• 1 green chili, finely chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 sprig curry leaves
• 1/4 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons coconut oil
• 1/2 teaspoon urad dal (split black gram) (optional)
• 1/2 teaspoon chana dal (split Bengal gram) (optional)

Step By Step Instructions Of Beetroot Thoran Recipe:

Step 1: Prepare the Beetroot:

Peel the beetroot using a vegetable peeler and then grate it using a box grater. You can also use a food processor with a grating attachment for this step.

Step 2: Heat Oil and Temper:

In a large pan or skillet, heat 2 tablespoons of coconut oil over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, urad dal, and chana dal if using. Sauté until the dals turn golden brown.

Step 3: Add Aromatics:

Add the chopped green chili and curry leaves to the pan. Sauté for a minute until the curry leaves turn crisp and the chili releases its aroma.

Step 4: Add Grated Beetroot:

Add the grated beetroot to the pan. Mix well to combine the spices with the beetroot.

Step 5: Seasoning:

Sprinkle turmeric powder and salt over the grated beetroot. Stir well to evenly distribute the spices and seasoning.

Step 6: Cooking:

Reduce the heat to low and cover the pan with a lid. Allow the beetroot to cook for about 10-15 minutes, stirring occasionally. The beetroot will release moisture and soften during this time.

Step 7: Add Coconut:

Once the beetroot is cooked and slightly softened, add the grated coconut to the pan. Mix well with the beetroot.

Step 8: Sauté and Combine:

Continue sautéing the beetroot and coconut mixture for another 5-7 minutes. This helps in blending the flavors and allows the coconut to toast slightly.

Step 9: Taste and Adjust:

Taste the Beetroot Thoran and adjust salt and seasoning if needed. You can also add more chopped green chilies if you prefer it spicier.

Step 10: Serve:

Once the beetroot is cooked to your desired level of tenderness and the flavors have melded together, remove the pan from the heat.

Step 11: Final Tempering (Optional):

In a separate small pan, heat a teaspoon of coconut oil. Add a few curry leaves and a pinch of mustard seeds. Once the mustard seeds splutter, pour this tempering over the prepared Beetroot Thoran for an extra burst of flavor.

Step 12: Garnish and Serve:

Garnish the Beetroot Thoran with a few more curry leaves and freshly grated coconut if desired. Serve it hot as a side dish with steamed rice and your choice of main course.

Enjoy your homemade Beetroot Thoran, a flavorful and nutritious dish that brings together the earthiness of beetroots and the richness of coconut and spices!