Beetroot thoran recipe with detailed photos and video

Beetroot thoran is a beautiful version of Kerala traditional Kerala thoran which shines with its beautifully balanced spicy and sweet taste. The beetroot itself is sweet in nature, so the key in the preparation of beetroot thoran is its balancing. So let's discuss today the preparation of Kerala style beetroot thoran.

What is beetroot thoran?

So readers, we have so many thoran recipes on our blog. I don't think it is necessary to explain about thoran, but for newbies, I will explain in brief. A thoran is a traditional Kerala dish where the vegetables or pulses (sometimes non-veg also) is seasoned with a spicy coconut mix. A thoran is served as a side dish for lunch with Kerala rice along with other dishes such as rasam, fish curry, mezhukkupuratti etc. Here, in this recipe, the vegetable used is beetroot, so the name beetroot thoran.

Beetroot thoran is all about retaining its color and balancing its taste. If the spices are not in the right amount, the thoran will be sweet and tasteless. So let us tips and ticks for a perfect Kerala beetroot thoran in the following sections.

Beetroot thoran - Tips and tricks

In beetroot thoran, do not put turmeric powder. It will diminish its color.
Avoid chili powder and use green chilies.
Add coconut only after extra water evaporates from the veggies.
Do a taste check at the end and adjust the spices.

Beetroot thoran recipe | How to Make Kerala Beetroot thoran At home| Perfect Beetroot Thoran Recipe

Kerala Beetroot Preparation

Preparation time : 7 minutes | Cooking time: 5 minutes | Total time: 12 minutes

Ingredients

1 medium sized beetroot
1/4 cup grated coconut, tightly packed
2 to 3 green chilies or green chilies to your tolerance
4 shallots
1/4 tsp cumin seeds
1/2 teaspoon mustard seeds
1 dried red chili
1 spring curry leaves
Salt to taste
3 tbsp coconut oil

How to make Kerala beetroot thoran - Video

Preparation of beetroot thoran with step by step photos

Wash, peel and grate one medium size beetroot and keep aside.
Heat coconut oil in a pan. When the oil turns hot, put mustard seeds.
Wait till the crackling sound stops. Then put curry leaves and dried red chilies. Sauté for a minute.
Add the beetroot, salt and sprinkle one or two teaspoons of water and mix well.
Cover with a lid and cook for two to three minutes over medium or low flame till the beetroot turns soft and cooked.
Meanwhile, take coconut, green chilies to your tolerance and shallots in a bowl.
Gently rub it with your hands for a few minutes till the coconut start releasing its juice/milk.
Check the beetroot, if done, check whether any extra water left in the cooked beetroot. If any, wait till the extra water evaporates. Then put the coconut and mix well.
Cover again and cook till the raw smell of coconut vanishes. It will take hardly two to three minutes. Do a taste test at this stage and adjust the salt and spices.
Serve hot with rice.