Kerala

Beetroot thoran

Name: Beetroot thoran
Total time: 25 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 2 medium chopped fine or grated beetroot (beet); 1/2 cup fresh grated coconut; 2 green chilli; 4 shallots; 1 clove optional garlic; 1/4 tsp cumin seeds; Salt, to taste; 2 tbsp water; 1 tbsp coconut oil; 1/2 tsp mustard seeds; 1 tsp urad dal (split black gram); 1 broken dried red chilli; 1 sprig curry leaves

Hot pink, coconut flecked and faintly sweet. The thoran kids happily pick out first.

25 minTime

3 gProtein each

mildSpice

The pink one on the leaf3 chapters · 2 min read

Make it your way

Grandma's wayFine chopped beetroot, fresh coconut and green chilli.

The original

142kcal

3 gprotein

5 gfibre

25minutes

Beetroot thoran as Kerala homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Beetroot (beet)2 medium, chopped fine or grated

Fresh grated coconut½ cup

Green chilli2

Shallots4

Garlic1 clove, optional

Cumin seeds¼ tsp

Saltto taste

Water2 tbsp

Coconut oil1 tbsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Dried red chilli1, broken

Curry leaves1 sprig

Method

5 steps

1Peel and chop the beetroot very fine, or grate it on the coarse side. Crush the coconut with green chillies, shallots, garlic and cumin to a coarse crumb.
2Heat the coconut oil, splutter the mustard seeds, then fry the urad dal, broken chilli and curry leaves.
3Add the beetroot, salt and water. Cover and cook on low until tender.
4Add the coconut mix, stir, cover for 2 minutes, then toss uncovered until dry.
5Serve warm with rice and curry.

Serve it like this

Serve a small mound next to white rice so the colour pops, with sambar on the side.

Make it a meal

What goes with Beetroot thoran: a bread or rice, a side, something to drink and something sweet.

Bread or rice

Bread or rice

With a main

With a main

To drink

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Beetroot thoran

Hot pink, coconut flecked and faintly sweet. The thoran kids happily pick out first.

25 minTime

3 gProtein each

mildSpice

The pink one on the leaf3 chapters · 2 min read

Make it your way

Grandma's wayFine chopped beetroot, fresh coconut and green chilli.

The original

142kcal

3 gprotein

5 gfibre

25minutes

Beetroot thoran as Kerala homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Beetroot (beet)2 medium, chopped fine or grated

Fresh grated coconut½ cup

Green chilli2

Shallots4

Garlic1 clove, optional

Cumin seeds¼ tsp

Saltto taste

Water2 tbsp

Coconut oil1 tbsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Dried red chilli1, broken

Curry leaves1 sprig

Method

5 steps

1Peel and chop the beetroot very fine, or grate it on the coarse side. Crush the coconut with green chillies, shallots, garlic and cumin to a coarse crumb.
2Heat the coconut oil, splutter the mustard seeds, then fry the urad dal, broken chilli and curry leaves.
3Add the beetroot, salt and water. Cover and cook on low until tender.
4Add the coconut mix, stir, cover for 2 minutes, then toss uncovered until dry.
5Serve warm with rice and curry.

Serve it like this

Serve a small mound next to white rice so the colour pops, with sambar on the side.

Make it a meal

What goes with Beetroot thoran: a bread or rice, a side, something to drink and something sweet.

Bread or rice

Bread or rice

With a main

With a main

To drink

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.