Beetroot Thoran (Kerala Style Beet Stir Fry with Coconut)
Kerala Style Beetroot Thoran, a Stir fry veg made with pressure cooked beetroot and coconut. No Onion No Garlic Side dish for Onam and Vishu Sadya meals.
Servings 3 people
Ingredients
- 4 nos. Beetroots
- 1/2 cup Freshly grated coconut 1/2 cup is 125 ml measurement
- 1 tsp Jeera Or Cumin Seeds
- 3 nos. Green chillies
- 1 tbsp Coconut Oil 1 tbsp is 15 ml
- 1 tsp Urad Dal
- 1/2 tsp Mustard Seeds
- 2-3 nos. Whole Dry Red Chillies
- Curry Leaves as required
- Salt to taste
Instructions
- Wash, cut the top and the bottom hard part of the beetroot and pressure cook.
- Once cool, peel the skin and chop them into small pieces.
- In a mixer grinder jar, add the grated coconut with green chillies and cumin seeds. Grind them without any water and keep aside.
- Heat a kadhai or heavy bottom pan, add coconut oil with mustard seeds, urad dal and whole red chillies. Once the mustard crackles and the urad dal is brown, add the curry leaves. It will splutter a bit so be careful.
- Now add the cooked and chopped beetroots along with salt to taste. Mix well.
- Add the ground coconut-cumin-chilli mix and mix once again. Cook this for a couple of minutes, switch off the heat and serve it warm with roti or rice as side dish.
Notes
- This sabzi stays fresh in the refrigerator for a couple of days only since it has fresh coconut. The leftovers can be microwaved for a minute and enjoyed warm.
- Quantities of Green chillies can be adjusted. Add according to spice tolerance.
- Coconut Oil can be substituted with veg oil. Traditional Kerala recipes are made with coconut oil.
- The Recipe is Gluten Free and Vegan, Contains No Onion No Garlic.