Beetroot Thoran Recipe

Beetroot Thoran is a simple, healthy, satisfying and delicious dish from Kerala cuisine. Basically it is made by stir frying fresh grated beets with whole spices, curry leaves, shallots, green chilies and fresh coconut. This Beetroot Thoran is incredibly easy to make and this recipe takes the bland to delicious! It’s vegan and gluten-free too. I am sure everyone will love it after they try.

This Kerala Beetroot Thoran goes well with Rice, Chapati, Roti, and Plain Paratha. It tastes good on its own too.

About Beetroot Thoran

For the uninitiated, Thoran is a coconut based simple stir fry dish from Kerala. It is made with fine chopped or grated vegetables & leafy greens. Beetroot, Carrot, Green beans, Cabbage, Raw Banana, spinach and unripe Jack fruit are some of them.

Thoran is minimally spiced and cooked in coconut oil. A generous amount of fresh coconut is used which imparts a great texture and flavor to the dish.

Thoran is also a special dish that is served in Kerala Sadya, a large Hindu festive meal served in a Banana Leaf. The meal usually consists of 24 to 28 dishes. Any item that makes way to the sadya is simply delicious, so is this beetroot thoran.

It is delicious and nourishing. You should try this to experience the flavors of traditional Kerala Cuisine.

What is not to love in this Beetroot thoran! Also Beetroot is one of the healthiest veggies and it is high in iron, calcium, fiber and vitamin C.

We usually serve this with plain steamed rice, Sambar or Rasam and Curd.

More Beetroot recipes,
Beetroot chutney
Easy Beetroot rice
Beetroot halwa

Ingredients & Substitutes

Beetroot: Choose freshly harvested small beets as their flavor is best. They should be firm and not soft. I personally avoiding using large sized beets as they have a very strong flavor.

Curry Leaves: Fresh Curry leaves are an important ingredient in Kerala cuisine. They are easily available in Indian stores. There is not substitute to this and do not use dried for fresh. If you don’t have you may skip them.

Spices: You will need mustard seeds, cumin seeds, garlic and green chilies. Mustard seeds add a pungent aroma & cumin imparts a earthy flavor to the dish. Green chilies are used for heat. Since no red chilli powder is used, use hot chilies if you prefer your thoran to be spicy or hot.

Fresh Coconut: Traditionally fresh grated coconut is used to make thoran. It is not the same as desiccated coconut or dried coconut. But if fresh coconut is not available to you, you may simply use desiccated coconut. Heat a few tablespoons of milk or coconut milk (from carton, not from can) and pour it over the desiccated coconut. Let soak and them use in the recipe.

Photo Guide

How to Make Beetroot Thoran (Stepwise Photos)

1. On a medium flame, heat 1½ to 2 tablespoons oil in a pan. Add ¼ teaspoon mustard seeds. As soon as they sizzle add 1 sprig curry leaves. (wipe dry the leaves before adding them)

2. Add ¼ cup finely chopped onions or shallots.

3. Stir fry them until transparent and the raw smell has gone.

4. Add 250 Grams grated beetroot (half pound). Sprinkle some salt and ⅛ teaspoon turmeric.

5. Stir fry for 2 to 3 mins.

6. Cover and cook on a low heat until tender.

7. While the beetroot cooks, add ¼ cup fresh coconut grated, 1 to 2 green chilies, 2 garlic cloves & ½ teaspoon cumin seeds.

8. Grind them to a coarse paste.

9. Once the beetroot is cooked and tender, add the ground coconut and spice mixture.

10. Stir fry and cook for 2 mins.

Serve Beetroot thoran with rice, roti or chapati.

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