Beetroot Thoran Recipe – Authentic Kerala Coconut Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Beetroot Thoran Recipe – Authentic Kerala Coconut Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Beetroot Thoran. It’s a vibrant, flavorful side dish from Kerala, and honestly, it’s one of those recipes that just feels like home. I first made this when I was trying to recreate my grandmother’s cooking, and while it took a few tries, I finally got it just right! It’s surprisingly easy to make, and the combination of earthy beetroot and fragrant coconut is simply divine.

Why You’ll Love This Recipe

This Beetroot Thoran isn’t just delicious; it’s also quick to whip up – perfect for a weeknight meal. It’s packed with nutrients, naturally gluten-free, and can easily be made vegan. Plus, the subtle sweetness of beetroot pairs beautifully with the spices, making it a crowd-pleaser. It’s a little slice of Kerala sunshine on your plate!

Ingredients

Here’s what you’ll need to make this delightful thoran:

• 1 cup grated beetroot (about 1 medium beetroot)
• 2 small onion, finely chopped
• 1 garlic clove, minced
• A few curry leaves (about 1 small sprig)
• 3 tablespoons grated coconut
• 0.5 teaspoon jeera (cumin seeds)
• 1 green chilli, slit lengthwise
• 1 teaspoon coconut oil (for tempering)
• 1 teaspoon coconut oil (for cooking)
• Tiny pinch of turmeric powder
• Salt to taste
• 0.5 teaspoon mustard seeds

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in this recipe:

• Coconut Oil: Seriously, don’t skip this! Coconut oil is essential for that authentic Kerala flavor. It adds a lovely aroma and richness.
• Curry Leaves: If you can get your hands on Kerala curry leaves (they have a slightly different aroma than other varieties), definitely use them! They really elevate the flavor.
• Beetroot: I prefer using the deep red beetroot for this recipe, as it gives the thoran a beautiful color. But any beetroot will work!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, trim the ends of your beetroot, peel it, and grate it using a fine grater. Set it aside.
2. Next, grind the onions, garlic, curry leaves, coconut, jeera, and green chilli into a coarse mixture. You can use a small blender or even do this by hand if you’re feeling ambitious! Set this aside too.
3. Now, heat 1 teaspoon of coconut oil in a pan over medium heat. Add the mustard seeds and curry leaves. Let them splutter – that’s when you know the oil is ready.
4. Add the grated beetroot and sauté for 2-3 minutes, until it starts to soften slightly.
5. Sprinkle in the turmeric powder and cook for another minute, until the raw aroma disappears.
6. Add a sprinkle of water, cover the pan, and cook for 5 minutes, stirring occasionally. This helps the beetroot cook through evenly.
7. Now, add the ground coconut mixture and salt. Cook for another 5 minutes, stirring frequently, until everything is well combined and heated through.
8. Finally, drizzle with the remaining 1 teaspoon of coconut oil, give it a good mix, and serve warm.

Expert Tips

• Don’t overcook the beetroot! You want it to retain a little bit of crunch.
• Adjust the amount of green chilli to your liking.
• Freshly grated coconut makes a huge difference in flavor, but you can use unsweetened desiccated coconut in a pinch.

Variations

• Vegetable Medley: My friend, Priya, loves adding finely chopped beans and carrots to her thoran for extra texture and nutrients.
• Spicy Kick: If you like things spicy, add a pinch of red chilli powder along with the turmeric.
• Family Favorite: My mom always adds a squeeze of lime juice at the end for a little brightness.

Vegan Adaptation

This recipe is already naturally vegan! Just ensure you’re using coconut oil and not ghee.

Gluten-Free Adaptation

Good news! This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Omit the green chilli altogether.
• Medium: Use one green chilli, slit lengthwise.
• Spicy: Add an extra green chilli, finely chopped, and a pinch of red chilli powder.

Festival Adaptations (Onam, Vishu)

Beetroot Thoran is a common sight during Onam and Vishu feasts in Kerala. It’s often served as part of the sadya – a traditional vegetarian spread.

Serving Suggestions

Beetroot Thoran is best served as a side dish with rice and sambar, or alongside a Kerala-style fish curry. It also makes a lovely accompaniment to roti or paratha.

Storage Instructions

Leftover thoran can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is Thoran and where does it originate from?

Thoran is a traditional Kerala dish made by stir-frying vegetables with coconut. It’s a staple in Kerala cuisine and is known for its simplicity and delicious flavor.

Can I use pre-grated beetroot for this recipe?

Yes, you can! But freshly grated beetroot will give you the best texture and flavor.

What is the best type of coconut oil to use for authentic flavor?

Virgin coconut oil is the best choice for authentic flavor. It has a rich, coconutty aroma that really enhances the dish.

How can I adjust the level of spiciness in this thoran?

Adjust the amount of green chilli or add a pinch of red chilli powder to control the spice level.

Can this thoran be made ahead of time?

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

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it out!