Beetroot Thoran Recipe – Sharmis Passions

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 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 keep a bit of bite. It is very healthy and a good alternate choice of side to the regular poriyal and varuval. 

This recipe is made with simple ingredients and mildly spiced and  it works well for kids and adults. You can adjust green chilli 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. Coconut oil drizzle at end always makes it feel little special and taste better.

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.

Beetroot Thoran Ingredients

• Beetroot – I have used grated beetroot. you can also chop it finely. It adds natural sweetness and color to dish.
• Turmeric powder – I added a tiny pinch to keep the beetroot bright red and adds gentle flavor. You can skip if you want.
• Coconut oil – I always use coconut oil for tempering, gives authentic Kerala aroma. You can use any oil but coconut oil tastes best.
• Small onions – I used small onions for sweetness and body. You can skip if needed but I think thoran tastes better with them.
• Coconut – I grind fresh coconut with green chilli, cumin, garlic, and curry leaves to coarse paste. Adds flavor and texture.
• Green chilli – I have added this for the spice. You can also adjust it according to your preference.
• Curry leaves – I have used in grinding and 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 an easy and quick to make using fresh ingredients.
• This recipe stays little firm and has creamy taste from coconut.
• 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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