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Kerala Beetroot Thoran

kerala

Kerala Beetroot Thoran

Finely chopped beetroot stir-fried with fresh grated coconut, green chilies and curry leaves — a jewel-toned, lightly spiced sadya favorite from Chef Tom's own kitchen.

Easy25 minsServes 4

By Chef Tom

#Vegetarian#Vegan#Kerala#Sadya#Gluten-Free
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Ingredients

  • 2 medium beetroots, finely chopped or grated
  • 1/2 cup fresh grated coconut
  • 2 green chilies, chopped
  • 4 shallots, sliced
  • 1/4 tsp turmeric powder
  • 1 tsp mustard seeds
  • 1 dried red chili
  • 2 sprigs curry leaves
  • 2 tbsp coconut oil
  • Salt to taste

Method

  1. 1

    Heat coconut oil and splutter mustard seeds with the dried red chili.

  2. 2

    Add shallots, curry leaves and green chilies; sauté until soft.

  3. 3

    Add the chopped beetroot, turmeric and salt; mix well.

  4. 4

    Cover and cook on low heat, stirring occasionally, until tender.

  5. 5

    Add the grated coconut and toss to combine for 3–4 minutes.

  6. 6

    Serve warm as part of a Kerala sadya with rice.

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