Beetroot harvested from my garden turned into a delicious stir fry with coconut…
Thoran is a Kerala-style vegetarian side dish served for lunch. Literally, any kind of veggies can be used for making thoran or stir fry with coconut.
I had the joy of harvesting fresh & organic beetroot from my veggie garden. The beets tasted absolutely delish by themselves. I turned the beets into a simple dish, stir-fried with coconut.
It’s healthy, nutritious & the homegrown beets tasted so fresh & delish.
Beetroot Thoran- Stir Fry With Coconut, Kerala Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Side
Cuisine: Indian
Serves: 4 people
Ingredients
- Coconut oil- 1 tbsp
- Mustard seeds- 1 tsp
- Dried red chilies, hlaved- 2
- Curry leaves- 8 leaves
- Shallots, sliced- 3 large or add 1 onion
- Salt- 1½ tsp
- Beetroot, grated or shredded- 2, large beets
- Water- ¼ cup
- Coconut, grated- ½ cup
Instructions
- I've taken 2 large beetroots, if medium-sized use 3 beets.
- I've shredded the beets in my food processor. Shredded beets are ideal for making this rather than the chopped beets.
- Place a pan over medium heat, add oil.
- Add mustard seeds, let them splutter.
- Add dried red chilies & curry leaves.
- Add shallots or chopped onions, season with salt.
- Saute till shallots turn light golden in color.
- Add the shredded beets, combine well.
- Add ¼ cup water & cook covered till the beets turn soft.
- Avoid overcooking the beets.
- Add grated coconut & stir fry over high heat for a few minutes.
- If you prefer you can add ⅛ tsp turmeric powder & ½ tsp chili powder.
- Take the pan off the heat, serve in a bowl.
- Enjoy as a side dish with rice or chapati.
