Beetroot thoran recipe, Beetroot stir fry

Beetroot thoran/ Beetroot stir fry is a delish and flavorful stir fry/ poriyal where tempered beetroot mixture is mixed with coconut shallot mixture and cooked to perfection using coconut oil. This dry side dish tastes great when served along with sambar and rice during lunch. This dish also is one of the 27 dishes served in the banana leaf on onam festival. For this recipe I have used coconut oil in its making which makes the dish more flavorful and aromatic, but if you don’t have coconut oil you can use regular cooking oil as well. I made very little quantity of this dish as i don’t like beetroot but later regretted for it as the dish was inviting with its aroma and flavors. So let’s get to the making!
You can check out my other recipes below:

Beetroot thoran recipe, Beetroot stir fry

2020-03-05 23:29:27

Serves 2

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. Beetroot grated – ½ cup
2. Coconut oil – 2 tsp + 1 tsp
3. Mustard seeds – ½ tsp
4. Curry leaves – few
5. Hing – a pinch
6. Turmeric powder – ¼ tsp
7. Salt – to taste

To grind

1. Shallots – 2
2. Garlic – 1
3. Curry leaves – 3 to 4 nos.
4. Jeera/ Cumin seeds – ¼ tsp
5. Green chilli – 1
6. Grated coconut – 2 tbsp

Note

* 1 cup = 235 ml

Instructions

In a blender add grated coconut, shallots, curry leaves, cumin seeds and green chilli. Grind it coarsely without adding water. Keep this mixture aside.
Heat 2 tsp oil in a pan to it add mustard seeds, when it splutters add curry leaves and hing. When aromatic add grated beetroot saute well. When beetroot looks sauteed and cooked add turmeric powder and mix well. When aromatic add ground coconut mixture and salt. Mix well. Cook for 5 minutes. When the raw smell of the mixture completely gone add 1 tsp of coconut oil and saute for a minute. Put off the flame and serve it with lunch.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Beetroot thoran with step by step images

In a blender add grated coconut, shallots, curry leaves, cumin seeds and green chilli. Grind it coarsely without adding water. Keep this mixture aside.
Heat 2 tsp oil in a pan to it add mustard seeds, when it splutters add curry leaves and hing. When aromatic add grated beetroot saute well. When beetroot looks sauteed and cooked add turmeric powder and mix well.
When the raw smell of turmeric is gone and aromatic add ground coconut mixture and salt. Mix well. Cook for 5 minutes. When the raw smell of the mixture completely gone add 1 tsp of coconut oil and saute for a minute. Put off the flame and serve it with lunch.