Beetroot Thoran – A tasty side dish with rice in Kerala cuisine !!!
For coconut mixture ( thenga thirummiyathu ):
3 tablespoons grated coconut
1/4 teaspoon turmeric powder
3/4 teaspoon red chilli powder
6 garlic cloves, chopped and crushed (optional)
In a bowl, mix all the ingredients together and keep aside. Do not add water.
1 tablespoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1/2 teaspoon urad dal
5 – 6 shallots (chuvannulli / small onion), finely sliced
2 beetroot, gently peel off the outer skin and cut into ¼ - inch cubes
3/4 teaspoon salt ( or to taste )
Grated coconut mixture
¼ cup / 50 ml water / 3 - 4 tablespoon water
Heat oil in a karahi or pan. Add mustard seeds. When they start splutter add urad dal, jeera and saute on a low heat for 1 minute or until they turn light brown.
Add sliced onion and fry until golden color.
Add beetroot cubes. Mix well (or Microwave beetroot cubes with ¼ cup water in a Microwave safe bowl for 5 minutes on 750 W or pressure cook with ¼ cup water on a high heat for 3 whistles . If following microwave / pressure cooker method, then no need to add water with coconut mixture. Mix all the ingredients, adjust salt to taste and cook for 10 minutes).
Add grated coconut mix, ¼ cup water and salt to taste. Mix all the ingredients. Cover with a tight lid and cook on a medium to low heat for 12 - 15 minutes until done / well cooked and water dries up. Open the lid and stir well for 1 minute. Serve as a side dish with rice.