Beetroot Thoran

Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Serves: 3 – 4 | Author: Rohini Ramanathan

Thoran is a famous South Indian stir dish in Kerala. It is a component of Onam Sadhya (Onam Feast). Thoran can be cooked using shredded, finely chopped, or green leafy vegetables. Coarsely crushed shredded coconut, red chilies, garlic, onion, and cumin seeds are sautéed in coconut oil and added to the cooked veggies.

Thoran is irresistible and delicious. Coconut oil and a liberal amount of coconut spice are used to enhance the scent and tastes.

Beetroots are high in critical nutrients, including vitamin C, fiber, potassium, manganese, iron, and folate. 

Ingredient

Vegetables

Thoran can be made from any vegetable. The most commonly used veggies are cabbage, carrots, and beets. Shredded or finely chopped vegetables can be used.

Coconut

This recipe calls for fresh or frozen shredded coconut. If you don’t have fresh or frozen coconut on hand, dessicated coconut / coconut powder can be used and it is widely available at Indian grocery stores.

Cumin Seeds

Cumin seeds are essential in this recipe since they add a lovely taste and smell when blended with coconut and chilies. There is no alternative for cumin seeds, so do not exclude them.

Chillies

Red or green chilies can be used depending on your taste preferences. This recipe contains no chilli powder or sambar powder. As a result, don’t skip on the chilies.

Shallots or Red Onion

This dish requires shallots. However, finely chopped red onions can be used in its place. Shallots or onion can be used while grinding as well as in stir fry.

Garlic

Garlic is commonly used in thoran. It is usually grind along with coconut and used while preparing this dish.

Let’s get in to detailed recipe on how to prepare thoran. It can be served with white rice, rasam, sambar or mor kuzhambu.

Some of my other recipes

Paruppu Rasam

Pepper Rasam

Coimbatore Annapoorna Hotel Sambar

Pacha Theeyal/Raw Theeyal

Mor Kuzhambu/Pulissery

Ingredients

Beetroot – 2 cups (finely chopped or shredded)

Red Onion / Shallots – 1/4 cup (finely chopped)

Cilantro – 2 tbsp (finely chopped)

Salt – as needed

To Grind

Fresh / Frozen / Dessicated Coconut – 4 tbsp

Garlic – 4 cloves (finely chopped)

Red Onion / Shallots – 2 tbsp (finely chopped)

Red / Green Chillies – 2

Cumin Seeds – 2 tsp

To Temper

Coconut Oil – 1 tbsp

Mustard Seeds – 1 tsp

Urad Dal – 1/2 tsp

Cumin Seeds – 1/2 tsp

Curry Leaves – 1 spring (torn in half)

Method

To Cook Beetroot

1. Finely chopped beets may be steam cooked for roughly 1 whistle in a stove top pressure cooker or in an instant pot by setting the steam timer to 1 and quick release after cooking.
2. Alternatively, you may microwave the beets for 10 minutes.

To Grind the Spice Mixture

1. In a blender, combine all of the ingredients listed under “To Grind” and grind to a coarse paste without adding any water. To grind the spice, you may alternatively use a mortar and pestle. A mortar and pestle will offer you a distinct flavor.

To Make Thoran

1. Heat the oil in a skillet, then add all of the ingredients mentioned under “To Temper” and cook until the urad dal becomes aromatic and golden.
2. Stir in the chopped onion / shallots and salt. Fry until the onions are translucent.
3. Add the ground spice mixture and cook for 5 minutes, or until the raw smell is gone.
4. Finally, add the beets and thoroughly blend everything. Cook for 5 to 7 minutes, covered.
5. Garnish with finely chopped cilantro and serve with warm rice and rasam/sambar/mor kuzhambu.

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