Last Updated on 2 months by Neha Deshmukh

Beetroot & Carrot Thoran Recipe – Authentic Kerala Vegetable Stir-Fry

Introduction

Oh, Thoran! This vibrant, flavorful vegetable stir-fry is a staple in Kerala cuisine, and honestly, it’s one of those dishes that just feels like home. I remember my grandmother making this every Onam, the colors of the thoran mirroring the festive flower arrangements (pookalam) we’d create. It’s simple, healthy, and bursting with the unique flavors of coconut and spices. Today, I’m sharing my version of this classic Beetroot & Carrot Thoran – it’s so easy, even if you’re new to Indian cooking, you’ll absolutely nail it!

Why You’ll Love This Recipe

This Beetroot & Carrot Thoran isn’t just delicious; it’s a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s packed with nutrients from the beetroot and carrots. Plus, the subtle sweetness of the vegetables perfectly complements the savory spices. It’s a fantastic side dish, but honestly, I sometimes enjoy a bowlful all on its own.

Ingredients

Here’s what you’ll need to create this Kerala delight:

• 1 cup grated beetroots
• 1 cup grated carrots
• ½ cup grated coconut
• 1 tsp cumin seeds (jeerakam)
• 2-3 shallots (ulli)
• 1 tsp red chilli powder (or 2 green chillies)
• ¼ tsp turmeric powder
• 1 tbsp coconut oil
• ½ tsp black mustard seeds
• ½ tsp split urad (uzhunnu parippu)
• 1 strand curry leaves
• 1 tsp salt (adjust to taste)
• 1 clove garlic

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your thoran turns out perfect!

Coconut Oil – The Heart of Kerala Cooking

Coconut oil is essential for that authentic Kerala flavor. Don’t skimp on this! It really makes a difference. About 15ml is perfect.

Mustard Seeds & Urad Dal – The Classic Tempering

These little seeds are the foundation of many South Indian dishes. The “tempering” (or tadka) is where the magic begins. Make sure your oil is hot enough so they really crackle and pop!

Beetroot & Carrot – A Colorful & Nutritious Pair

I love the combination of beetroot and carrot for both color and taste. You’ll need about 150g of each, grated. Feel free to adjust the ratio to your liking.

Shallots vs. Onions – Regional Preference

Traditionally, shallots are used in thoran. They have a milder, slightly sweet flavor. If you can’t find shallots, you can substitute with a small red onion, but shallots really are best.

The Role of Fresh Curry Leaves

Fresh curry leaves are a must! They add such a unique aroma and flavor. Don’t try to substitute with dried ones – it’s just not the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds and split urad dal. Stand back a little – they’ll start to splutter! Sauté until the mustard seeds crackle and the urad dal turns golden brown.
2. Now, add the grated beetroot and carrots to the pan, along with the salt. Give everything a good mix and cook on low flame, stirring occasionally, until the vegetables soften slightly – about 5-7 minutes.
3. While the vegetables are cooking, let’s prepare the coconut mixture. In a grinder, combine the grated coconut, shallots, red chilli powder, turmeric powder, garlic, and cumin seeds. Grind into a coarse mixture without adding any water. We want it to be slightly textured.
4. Finally, add the coconut mixture and curry leaves to the cooked vegetables. Mix everything thoroughly and cook for another 5-7 minutes, until the flavors blend beautifully and the vegetables are tender. That’s it!

Expert Tips

• Don’t overcook the vegetables! You want them to retain a little bit of crunch.
• Adjust the amount of chilli powder to your spice preference.
• For a richer flavor, you can add a pinch of asafoetida (hing) along with the mustard seeds.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any dairy derivatives.
• Spice Level Adjustment: If you like it really spicy, add a finely chopped green chilli along with the red chilli powder.
• Festival Adaptations (Onam/Vishnu): This is a classic Onam side dish, but it’s also often made for other festivals and special occasions.
• Gluten-Free Option: This recipe is naturally gluten-free.

Serving Suggestions

Thoran is traditionally served as a side dish with rice and dal. It also pairs beautifully with fish curry or chicken stew. I love serving it with a dollop of yogurt for a cooling contrast.

Storage Instructions

Leftover thoran can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Thoran and where does it originate from?

Thoran is a traditional Kerala-style vegetable stir-fry. It’s believed to have originated in the Malabar region of Kerala and is a staple in many South Indian households.

Can I use other vegetables in this thoran recipe?

Absolutely! Thoran is incredibly versatile. You can use cabbage, beans, peas, or even potatoes. Feel free to experiment with different combinations.

How can I adjust the sweetness of the thoran?

If you prefer a less sweet thoran, reduce the amount of carrots or add a squeeze of lime juice at the end.

What is the best way to grate beetroot and carrots for this recipe?

A box grater works perfectly! Just be careful not to grate your fingers. You can also use a food processor with a grating attachment.

Can I make this thoran ahead of time?

While it’s best enjoyed fresh, you can definitely prepare the coconut mixture ahead of time and store it in the refrigerator. Just add it to the cooked vegetables when you’re ready to serve.