Beetroot Thoran is a simple and tasty side dish from Kerala. It's light, mildly sweet and little spicy, with really nice bright vibrant color. This thoran is made with grated beetroot, coconut, onion, curry leaves, and few spices. It's healthy and really easy to make, even when you don't have much time. Follow the step by step pictures, instructions and video to make perfect tasty beetroot thoran.
This goes really well with steamed rice and sambar, or even with chapati. The coconut with beetroot gives little nutty taste and aroma, which makes it different from normal poriyal. It's a quick and comforting recipe. This dish makes simple meal feel a bit special without much effort.
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About Beetroot Thoran
Beetroot Thoran is traditional Kerala stir fry recipe made with grated beetroot, coconut, onion, and tempering of mustard seeds and curry leaves. The beetroot softens nicely but still keeps a bit of bite. It is very healthy and a good alternate choice of side to the regular poriyal and varuval.
This thoran is made with simple ingredients and mildly spiced and it works well for kids and adults. You can adjust green chili depends on how sweet beetroot is or how spicy you want. It's very versatile and can be served with rice, dal, or even as little snack. Thoran is a healthy & popular Kerala side dish that is easy to make and relished with rice meal.
You can also try this recipe with small variations by adding little ginger or using beetroot alone without onion. Some people grind coconut coarse for texture, some make it smooth. The tempering with mustard seeds and curry leaves is important, it makes aroma really nice.
I usually make this on weekdays for lunch or quick dinner. Sometimes I use leftover beetroot from fridge. You can serve it as a side dish for rice or chapathi, I love it with both. I love beetroot so this thoran is my absolute favorite.
Beetroot Thoran Video
Beetroot Thoran Ingredients
- Beetroot - I have used finely chopped beetroot, you can also grate it finely and use it. It adds natural sweetness and color to dish.
- Turmeric powder - I added a tiny pinch to retain the color of beetroot and adds gentle flavor. You can skip if you want.
- Small onion - I used small onions for sweetness and body. You can skip if needed but I think thoran tastes better with them.
- Garlic - It adds a mild flavor to the thoran so I would recommend adding it while grinding.
- Coconut - I grind fresh coconut with green chilli, cumin seeds, garlic, and curry leaves to coarse paste. Adds flavor and texture.
- Cumin seeds - It adds great flavor and helps in digestion.
- Green chili - I have added this for the spice. You can also adjust it according to your preference.
- Coconut oil - I always use coconut oil for tempering, gives authentic Kerala aroma. You can use any oil but coconut oil tastes best.
- Curry leaves - I have used for tempering. This adds that signature Kerala flavor.
- Mustard seeds - For tempering, makes aroma nice and adds tiny crunch to the dish.
Why This Recipe Works
- This recipe is easy and quick to make using fresh ingredients.
- This tastes great with rice and roti.
- It's mild and comforting, kids and adults can enjoy it.
- Coconut oil and tempering gives authentic Kerala aroma and taste.
- You can adjust spice and coconut texture to your liking, very versatile.
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How to make Beetroot Thoran Recipe Step by Step
1.Add together 3 tablespoon coconut, 2 small onion, 1 garlic, ½ teaspoon cumin seeds and 1 long green chili.
2.Grind it coarsely without adding water, Set aside.
3.To a kadai add 1 tablespoon coconut oil, add ¾ teaspoon mustard seeds let it splutter then add a small sprig curry leaves, let it crackle.
4.Add 1 medium sized beetroot finely chopped along with salt to taste and ¼ teaspoon turmeric powder. I used my hand chopper to chop it fine.
5.Saute well for few minutes until raw smell slightly leaves.
6.Add ¾ cup water give a quick mix.
7.Cook covered for 10-12 minutes or until beetroot turns soft.
8.Check if beetroot is cooked.
9.Once it is soft add coconut mixture.
10.Give a quick saute.
11.Cook for few minutes until raw smell completely leaves and switch off.
Beetroot thoran is ready!
Expert Tips
- Chopping beetroot - I used my chopped to chop if fine. You can fine chop it or grate it too.
- Grind coconut coarse - I usually grind it coarse for little bites of coconut which is perfect for thoran.
- Cook covered on low flame - I keep it covered so beetroot cooks soft without losing color and texture. You can sprinkle little more water if needed.
- Adjust spice - I usually use one small green chilli. You can add more if like little more spicy.
- Tempering matters - I never skip mustard seeds and curry leaves, they lift aroma completely.
- Leftover storage - I keep leftover thoran in fridge for a day. Reheat gently, don't overcook.
Serving and Storage
Serve Beetroot Thoran with hot steamed rice and sambar for traditional Kerala meal. It also goes well with chapati or simple dal rice. Store leftover in a airtight box and keep it in the fridge. It stays okay for one or two days.
FAQS
1.Can I skip coconut?
No coconut is the main ingredient for thoran so do not skip it.
2.Can I make this in advance?
Yes, it stores well in fridge for a day. Just reheat gently before serving.
3.Can I use frozen beetroot, coconut?
You can, but fresh taste better and color looks nice. You can thaw beetroot, coconut and use it.
4.Can I add other vegetables?
Yes sure you can replace beetroot with cabbage, carrot, beans etc.
5.Is this spicy?
Not really, it's mild. You can add more green chilli if want it spicier.
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📖 Recipe Card
Beetroot Thoran Recipe
Ingredients
- 1 medium sized beetroot
- ¼ teaspoon turmeric powder
- salt to taste
To grind:
- 2 small onion
- 1 garlic
- 3 tablespoon coconut grated
- ½ teaspoon cumin seeds
- 1 green chilli
To temper:
- 1 tablespoon coconut oil
- ¾ teaspoon mustard seeds
- 1 small sprig curry leaves
Instructions
- Add together 3 tablespoon coconut, 2 small onion, 1 garlic, ½ teaspoon cumin seeds and 1 long green chili.
- Grind it coarsely without adding water, Set aside.
- To a kadai add 1 tablespoon coconut oil, add ¾ teaspoon mustard seeds let it splutter then add a small sprig curry leaves, let it crackle.
- Add 1 medium sized beetroot finely chopped along with salt to taste and ¼ teaspoon turmeric powder. I used my hand chopper to chop it fine.
- Saute well for few minutes until raw smell slightly leaves.
- Add ¾ cup water give a quick mix.
- Cook covered for 10-12 minutes or until beetroot turns soft.
- Check if beetroot is cooked.
- Once it is soft add coconut mixture.
- Give a quick saute.
- Cook for few minutes until raw smell completely leaves and switch off.
- Beetroot thoran is ready!
Video
Notes
- Chopping beetroot - I used my chopped to chop if fine. You can fine chop it or grate it too.
- Grind coconut coarse - I usually grind it coarse for little bites of coconut which is perfect for thoran.
- Cook covered on low flame - I keep it covered so beetroot cooks soft without losing color and texture. You can sprinkle little more water if needed.
- Adjust spice - I usually use one small green chilli. You can add more if like little more spicy.
- Tempering matters - I never skip mustard seeds and curry leaves, they lift aroma completely.
- Leftover storage - I keep leftover thoran in fridge for a day. Reheat gently, don't overcook.
Jyothi Rajmohan
Yummy..Sharmi.. so, today sambar with beettoot thoran your style..
Sandhya Venkatesh
A simple and tasty dish. A different flavour from normal beetroot poriyal.