Beetroot Thoran
An easy beetroot and coconut stir fry, Beetroot thoran is a great addition to Sadhya meal for Onam or Vishu.
Servings: 4
Equipment
- Box Grater or Food Processor with Shredder attachment
Ingredients
- 2-3 Beetroot/ Chakundar small size, shredded
- 1-2 Green Chilli/ Hari Mirch slit or roughly chopped
- 1 tbsp Ginger/ Adrak Peeled and Finely chopped
- 1 cup Fresh or Frozen Coconut/ Nariyal Shredded
- 1 sprig Curry Leaves/ Kadi Patta fresh or dried
- Salt to taste
- 1 tsp Red Chilli Powder/ Lal Mirch powder
- 1/2 tsp Turmeric/ Haldi
- 1 Onion/Pyaaz chopped or sliced (optional)
- 1-2 tbsp Vegetable Oil/ Tel
- 1 tsp Mustard Seeds/ Rai/Sarson
- 1 tsp Urad Dal
- 1 tsp Chana Dal (optional)
Instructions
- Start with washing and peeling the beetroot. Shred using a box grater or a food processor.
- Chop the onions and ginger and slit the green chilli into two long halves. Wash the curry leaves and keep aside.
- In a heavy bottom kadhai, add oil and wait for it to become hot.
- Once the oil is hot, add mustard seeds and wait for them to splutter.
- Next, add the chana dal followed by the urad dal. Cook the dals for a few seconds till you see their colour change.
- Add the chopped ginger, curry leaves and green chilli next.
- Cook these for 2 minutes on medium high heat.
- After this, transfer the shredded beetroot in the kadhai and stir well. Throw in the turmeric, red chilli powder and salt according to taste and stir some more to incorporate.
- Now, cover the kadhai and cook for 5-7 minutes on medium low heat. You may need to stir the contents once in between.
- The beetroot should have wilted a bit after 5 minutes of cooking. So now you can add the shredded fresh coconut. Stir well to mix it in the stir fry.
- Finally, cook the contents in an open kadhai for another 5 minutes.
- Serve Beetroot Thoran with roti, rice or as part of a Sadhya meal with sambar, pachadi and pulisseri.
Notes
- You can choose grated coconut in fresh or frozen form, depending on what is available to you. I usually find freshly grated coconut in stores here in the UAE that I keep in my freezer. When I need to use it for making thoran of any kind, I use it straight up from the freezer.
- You could use a fork to scrape off frozen coconut to take out the quantity you need or your can keep it at room temperature for half an hour for it to thaw.