Beetroot thoran

Beetroot thoran is a delicious Keralan side dish with mild spices. The sweetness from the beetroot and the coconut make it ideal to have alongside a spicy curry. I have tried using cooked and raw beetroot and although not the traditional way, I personally prefer using cooked beetroot.

This is perfect for having a vegetarian Indian dinner party alongside Spicy Paneer and Green Bean Curry, Sweetcorn and Ginger Curry,  Green Pepper and Tomato Chutney

Beetroot thoran

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 4

Ingredients

  • 2 small beetroot
  • 3 tbsp coconut oil
  • 1 tsp black mustard seeds
  • 2 tbsp grated fresh coconut
  • 2 shallots, finely chopped
  • 1/2 tsp chilli flakes
  • pinch turmeric
  • 1/2 tsp ground ginger

Instructions

  • Wrap washed beetroot in foil and bake in gas Mark 4 / 180C for about 30 minutes until just cooked through.
  • Leave to cool.
  • Heat the oil in a pan with the mustard seeds until they start popping.
  • Mix the grated coconut, shallots, chilli flakes, ginger and turmeric and add to the pan.
  • Cook until starting to brown.
  • Peel the beetroot and grate coarsely. Add to the pan.
  • Cook gently for about 5 minutes until starting to dry, making sure you move it around the pan.

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