Last Updated on 2 months by Neha Deshmukh

Beet Thoran Recipe – Authentic Kerala Beetroot & Coconut Stir-Fry

Okay, let’s be real. Sometimes the simplest dishes are the best, right? This Beet Thoran is exactly that – a vibrant, flavorful, and surprisingly easy Kerala-style stir-fry that’s become a regular in my kitchen. It’s a wonderful way to enjoy beets, and honestly, it’s a fantastic introduction to the beautiful flavors of Kerala cuisine.

Why You’ll Love This Recipe

This Beet Thoran is more than just a side dish; it’s a little slice of Kerala sunshine on your plate! It’s quick to make (under 30 minutes!), packed with flavor, and uses ingredients you likely already have in your pantry. Plus, it’s naturally vegan and gluten-free, making it a great option for almost everyone. I first made this when I was trying to incorporate more veggies into our meals, and it quickly became a family favorite.

Ingredients

Here’s what you’ll need to make this delicious Beet Thoran:

• 2 medium red beets
• 1 tablespoon grape seed oil (or coconut oil for extra flavour!)
• 1 teaspoon black mustard seeds
• 10 curry leaves
• 2 Thai green chillies (adjust to your spice preference)
• ½ – 1 cup grated coconut (fresh is best, but frozen works too!)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe truly special.

• Grated Coconut: This is key to Kerala cooking. It adds a beautiful sweetness and texture. Freshly grated coconut is amazing, but if you’re short on time, frozen grated coconut is a perfectly good substitute.
• Mustard Seeds & Curry Leaves: These two are a dynamic duo in South Indian cuisine. The mustard seeds pop and release their nutty flavour when heated, and the curry leaves add a lovely aromatic fragrance. Don’t skip them!
• Spice Level: Kerala cuisine can range from mild to fiery! Traditionally, this thoran has a good kick. I use 2 green chillies, but feel free to adjust based on your preference. My friend, Priya, always adds an extra chilli – she loves the heat!
• Beet Preparation: You can boil or steam the beets until tender. I prefer boiling as it’s quicker, but steaming retains more nutrients.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop your beets into roughly 1-inch cubes. Place them in a pot, cover with water, and cook until they’re tender – about 15-20 minutes. Once cooked, drain the beets and set them aside.
2. Heat the oil in a sauté pan over medium heat. Once hot, add the mustard seeds. You’ll know it’s ready when they start to splutter and pop – it’s a fun little show!
3. Now, add the curry leaves to the pan. They’ll sizzle beautifully. Sauté for about 30 seconds until they become fragrant.
4. Add the cooked beets and salt to the pan. Stir well to combine everything.
5. While the beets are warming through, let’s prepare the coconut-chilli mixture. Pulse the grated coconut and green chillies in a food processor or blender until you get a slightly coarse paste. You don’t want it completely smooth.
6. Add the coconut-chilli mixture to the beets. Cook for another 2-3 minutes, stirring constantly, until everything is well combined and heated through.
7. And that’s it! Your Beet Thoran is ready to serve.

Expert Tips

• Don’t overcrowd the pan when cooking the beets. This will steam them instead of allowing them to lightly sauté.
• Keep a close eye on the mustard seeds – they can burn quickly!
• Taste and adjust the salt as needed.

Variations

This recipe is pretty flexible, so feel free to experiment!

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free: Naturally gluten-free too.
• Spice Level: If you’re sensitive to spice, start with just one green chilli or remove the seeds before adding them.
• Festival Adaptation: This Beet Thoran is a wonderful addition to a traditional Kerala Sadhya spread – a vegetarian feast served on a banana leaf.

Serving Suggestions

Beet Thoran is best served hot! It’s fantastic with a simple bowl of rice, roti, or as a side dish to any South Indian meal. It also pairs well with dal and sambar. My family loves it with a dollop of yogurt on the side to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The texture might change slightly, but it will still be delicious!

FAQs

1. What is Thoran and where does it originate from?

Thoran is a classic Kerala-style stir-fry, typically made with vegetables, coconut, and spices. It’s a staple in Kerala cuisine and is known for its simplicity and flavour.

2. Can I use pre-grated coconut for this recipe? What are the pros and cons?

Yes, you can! Pre-grated coconut is convenient, but fresh grated coconut has a superior flavour and texture. Frozen grated coconut is a good compromise.

3. How can I adjust the spice level of this Beet Thoran?

Reduce the number of green chillies, remove the seeds from the chillies, or use a milder variety of chilli.

4. What is the best way to cook the beets for this recipe – boiling vs. steaming?

Both work! Boiling is quicker, but steaming retains more nutrients.

5. Can I make this Beet Thoran ahead of time? How does it hold up?

You can make it a few hours ahead, but it’s best served fresh. The texture might soften slightly upon reheating.