Beetroot Thoran Recipe – Coconut & Spice Kerala Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Beetroot Thoran Recipe – Coconut & Spice Kerala Stir-Fry

Hey everyone! Today, I’m sharing a vibrant and flavorful dish that’s close to my heart – Beetroot Thoran. It’s a classic Kerala-style stir-fry, packed with earthy beetroot, fragrant coconut, and a beautiful blend of spices. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a regular in my kitchen ever since. It’s quick, easy, and absolutely delicious!

Why You’ll Love This Recipe

This Beetroot Thoran isn’t just a recipe; it’s a little slice of Kerala sunshine. It’s perfect as a side dish with rice and dal, or even as a light lunch on its own. You’ll love how the sweetness of the beetroot balances perfectly with the spicy, aromatic flavors. Plus, it comes together in under 20 minutes – perfect for busy weeknights!

Ingredients

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

• 3 medium beetroot
• 0.5 cup fresh grated coconut (about 60g)
• 1 inch ginger
• 2-3 green chilies
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 0.5 tsp cumin seeds
• 0.25 tsp asafoetida (hing)
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• 1 sprig curry leaves
• 2 dried red chilies
• 1 medium onion
• 0.5 tsp turmeric powder
• 1 tsp sambhar powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Freshly grated coconut is key here. It really makes a difference in the flavor and texture. If you can’t find fresh, you can use unsweetened desiccated coconut, but try to rehydrate it with a little warm water before using.

Speaking of flavor, the sambhar powder you use will impact the final taste. I prefer a good quality, authentic Kerala sambhar powder – the kind my mom always used! It has a unique blend of spices that really elevates the dish.

And finally, Thoran itself is a staple in Kerala cuisine. It’s a simple stir-fry, traditionally made with seasonal vegetables and lots of coconut. It’s a celebration of fresh, local ingredients and a testament to the beauty of Kerala’s culinary heritage.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the coconut. Grind the fresh grated coconut, ginger, and green chilies into a smooth paste using about ½ cup (120ml) of water. Set aside, reserving about 1 tablespoon of coconut for garnish.
2. Now, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, asafoetida, urad dal, chana dal, curry leaves, and dried red chilies. Let this temper for about 30 seconds – you’ll smell the amazing aroma!
3. Add the chopped onion and sauté until it turns translucent, about 3-4 minutes.
4. Pour in the coconut paste and cook for about a minute, stirring constantly. This helps to release the flavors.
5. Stir in the turmeric powder and sambhar powder. Sauté for another minute, making sure everything is well combined.
6. Add the cooked beetroot pieces and salt. Cook for 4-5 minutes, stirring occasionally. If you like a little extra moisture, you can sprinkle in a splash of coconut milk at this stage.
7. Finally, garnish with cilantro, the reserved coconut, and a squeeze of lemon juice. Serve warm!

Expert Tips

• Don’t overcook the beetroot! You want it to retain a little bit of bite.
• Tempering the spices in hot oil is crucial for releasing their flavors. Be careful not to burn them!
• Adjust the amount of green chilies to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your sambhar powder doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: For a milder flavor, use only one green chili or remove the seeds. For a spicier kick, add another chili or a pinch of chili powder. My friend, Priya, loves to add a tiny bit of cayenne pepper!
• Using Different Vegetables: Thoran is incredibly versatile. Feel free to swap the beetroot for other vegetables like cabbage, beans, carrots, or even plantain.
• Festival Adaptations: During Onam or Vishnu, Thoran is a must-have as part of the elaborate sadya (feast). You can make a larger batch and serve it alongside the other dishes.

Serving Suggestions

Beetroot Thoran is fantastic with:

• Steaming hot rice and a simple dal.
• Kerala-style parotta (flaky flatbread).
• As a side dish to fish curry.
• Even as a filling for wraps or sandwiches!

Storage Instructions

Leftover Beetroot 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

Q: What is Thoran and where does it originate from?

A: Thoran is a traditional Kerala-style stir-fry, typically made with vegetables, coconut, and a blend of spices. It’s a staple in Kerala cuisine and a celebration of fresh, local ingredients.

Q: Can I use frozen coconut instead of fresh?

A: You can, but fresh coconut really makes a difference. If using frozen, thaw it completely and try to rehydrate it with a little warm water before using.

Q: What type of sambhar powder is best for this recipe?

A: A good quality, authentic Kerala sambhar powder is ideal. Look for one with a complex blend of spices.

Q: How can I adjust the spice level of this dish?

A: Adjust the number of green chilies or add a pinch of chili powder for extra heat. Remove the seeds from the chilies for a milder flavor.

Q: Can this be made ahead of time?

A: You can prep the ingredients (chop the vegetables, grind the coconut paste) ahead of time. However, it’s best to cook the Thoran just before serving for the best flavor and texture.