Beetroot Thoran Recipe – Authentic Kerala Stir-Fry with Coconut

Last Updated on 6 months ago by Neha Deshmukh

Beetroot Thoran Recipe – Authentic Kerala Stir-Fry with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Beetroot Thoran. It’s a simple, vibrant, and incredibly flavorful stir-fry from Kerala, and honestly, it’s one of those dishes 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 become a regular in my kitchen, and I know you’ll love it too.

Why You’ll Love This Recipe

This Beetroot Thoran is more than just a vegetable dish; it’s a little slice of Kerala cuisine. It’s quick to make – ready in under 30 minutes – and uses simple ingredients you likely already have in your pantry. Plus, it’s packed with flavor thanks to the coconut, mustard seeds, and curry leaves. It’s a fantastic side dish, but honestly, I sometimes enjoy it as a light meal with a bowl of rice.

Ingredients

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

• 2 medium beetroot, grated (about 200g)
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 2 long chillies, chopped (adjust to your spice preference!)
• 6-8 curry leaves
• Salt to taste
• 3 tbsp grated coconut (fresh is best, but unsweetened desiccated coconut works too!)

Ingredient Notes

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

• Coconut Oil: Don’t skimp on the coconut oil! It really adds that authentic Kerala flavor. It has a lower smoke point, so keep the heat at medium.
• Mustard Seeds: These little guys are key. You need to let them splutter in the hot oil – that’s where a lot of the flavor comes from.
• Curry Leaves: Fresh curry leaves are a must! They have a unique aroma that’s just divine. If you can’t find them fresh, dried will do in a pinch, but the flavor won’t be quite the same.
• Thoran & Kerala Cuisine: Thoran is a classic Kerala side dish, typically made with finely chopped or grated vegetables and tempered with coconut oil, mustard seeds, and curry leaves. It’s a staple in most Kerala homes and a beautiful example of the region’s simple yet flavorful cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a saucepan over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
2. Add the chopped green chillies and curry leaves. Sauté for about 30 seconds, until fragrant. Your kitchen should smell amazing right about now.
3. Mix in the grated beetroot and salt. Cook, covered, on low heat for 15-18 minutes, stirring occasionally. This helps the beetroot soften and cook through.
4. Finally, stir in the grated coconut and cook uncovered for 2-3 minutes. This warms the coconut through and lets its flavor meld with the beetroot. Serve warm with rice!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook the beetroot in batches to ensure it cooks evenly.
• Keep an eye on the mustard seeds! They can burn quickly, so don’t walk away while they’re spluttering.
• Adjust the salt to your liking. Remember, you can always add more, but you can’t take it away!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the number of chillies or remove the seeds before chopping. For a spicier kick, add a pinch of red chilli powder along with the chillies. My friend loves adding a tiny bit of cayenne pepper!
• Regional Variations: Thoran is super versatile. Feel free to experiment with other vegetables like cabbage, carrots, beans, or even plantain. My aunt always makes a delicious cabbage thoran with a touch of turmeric.

Serving Suggestions

Beetroot Thoran is traditionally served as a side dish with rice. It also pairs beautifully with:

• Sambar
• Rasam
• Dal
• Fish Curry

Storage Instructions

Leftovers 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

Let’s answer some common questions!

• What is Thoran and its cultural significance? Thoran is a traditional Kerala vegetable stir-fry, known for its simplicity and use of coconut, mustard seeds, and curry leaves. It’s a staple in Kerala cuisine and often served as part of a sadya (a traditional vegetarian feast).
• Can I use pre-grated beetroot? Yes, you can! It will save you some time, but freshly grated beetroot tends to have a better texture.
• What is the best type of coconut oil to use for this recipe? Virgin coconut oil is ideal for its flavor and aroma. However, regular coconut oil will also work.
• How can I adjust the level of spiciness? Reduce the number of chillies or remove the seeds. You can also add a pinch of red chilli powder for extra heat.
• Can this be made ahead of time? You can prep the beetroot and other ingredients ahead of time, but it’s best to cook the thoran just before serving for the best flavor and texture.