Mar 26, 2013

Beetroot Thoran

Beetroot Thoran – A tasty side dish with rice in Kerala cuisine !!!

Serves: 2


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.

For seasoning:

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.

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