Thoran is a typical Keralite dry vegetable dish made with finely chopped veggies like, cabbage, beans, beetroot etc with lots of grated coconut. This popular dish is an integral part of Onam Sadhya as well as eaten as a side dish with daily meals in Keralite homes. The beauty of this dish lies in the fine chopping done with skilled hands. Not everyone can chop as fine as the people of Kerala do for their vegetarian dish.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
helping
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Ingredients
- 500 gms Beetroot (very finely chopped or grated)
- 1 cup coconut Grated
- 1 tsp Mustard seeds
- 2 Chilies Dry Red (broken)
- 2 chilies Green (slit)
- 1 tbsp Urad Dal Lentil / White
- 1 Curry Leaf spring
- 1 tsp Salt (adjustable)
- 1 tsps Turmeric powder
- 1 tsp Chili powder Red
- 1.5 tsps Coriander powder
- 4 tbsps Coconut oil
- 1 cup Water
Ingredients
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Instructions
- In a non stick wok, add 2 tbsp coconut oil and saute the finely chopped beetroot for a while.
- Add 1 cup water or more and cook the beetroot till soft with lid closed.
- Turn off the gas and drain the water. You can collect the water and later use it in making some curry or stew.
- In the same wok again heat 2 tbsp coconut oil and add mustard seeds, urad dal, curry leaves, dry red chili and green chili. Saute them till mustard crackles.
- Now add the cooked beetroot and fry for some time till the moisture starts absorbing.
- Add lots of grated coconut , salt, red chili powder, turmeric, coriander powder and stir nicely.
- Adjust oil if required and close the lid to cook for another 5-6 mins.
- Once the beetroot thoran is done, turn off the gas and garnish with some fresh grated coconut and serve hot with steamed rice and sambhar.
Recipe Notes
If you liked this recipe, then please try making at home, it’s healthy and very nutritious as well. Drop in your feedback in comments below, i’ll be happy to read them all. Thanks for stopping by!
Love : Shaheen
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