This is a quick and delicious recipe for Beetroot Thoran. An authentic vegetable dish with beetroot and coconut from Kerala – India, which is very easy to prepare.
Thorans are vegetable dishes without sauce from Kerala. So they are not vegetable curries. Vegetable dishes without sauce are unfortunately very rarely found on menus in Indian restaurants, but contribute immensely to the diversity of Indian cuisine. Therefore, I recommend to try such a dish. Above all, they are very quick and easy to make. And tasty!
In Kerala, coconut oil is often added to dishes, often at the end of cooking. This provides a more intense coconut flavor. You don’t necessarily have to buy this separately (unless you want to cook South Indian dishes more often). But even then I would recommend to add oil. In that case then neutral oil, such as sunflower oil. The oil also makes the flavors come out differently and changes the texture of the dish a bit. For more on Kerala cuisine, and all my recipes from the region, click here.
This Beetroot Thoran (meaning Thoran with beetroot) is made with grated or chopped beetroot and coconut. Grated coconut is available in the freezer section of most Indian stores.
This very tasty thoran goes very well with fried fish, rice and dal.
Beetroot Thoran – fried Beetroot with coconut from Kerala, India
Ingredients
- 2 cups beetroot finely chopped or grated
- ¾ cup coconut grated
- 2 green chilis
- 2 sprigs curry leaves each has about 15 leaves
- ½ Tbsp coconut oil or neutral oil, e.g. sunflower
- salt
Instructions
- Mix all the ingredients together except the oil.
- Cook everything together in a pan with a lid over low to medium heat. Beet takes a long time to soften. It should still have a slight bite to it for me, but no longer be crunchy.
- For me, this took about 30 minutes. Stir occasionally during this process.
- When the beet is cooked after a few minutes, remove the lid and let it cook for 2 more minutes, stirring occasionally so that most of the moisture evaporates.
- Now add the oil, stir it and take the pan off the heat. Leave the thoran covered for another 10 minutes.
Please rate my recipe before you leave 🙂:
The recipe for Indian beet vegetable from Kerala (Beetroot Thoran): https://anishyaskitchen.com/kerala-style-beetroot-thoran/
Cooked with lots of love ♥ on From zero to curry.
