Beetroot thoran

Beetroot thoran

Beetroot thoranBeetroot thoran is an easy, quick and delicious veggie recipe made with beetroots, spices and coconut. It is also generally known as beetroot poriyal in southern parts of India. This is a simple side dish served along with steamed rice, curries, rasam and curd as a part of vegetarian lunch thali.

Though usually grated beetroots are used for this recipe, you can also use diced, sliced or cut beetroots. You can even use a food processor to finely chop them to make it easier. Apart from beetroots you can even use a mix of beetroots+carrots  or beetroots+cabbage in the same recipe.

Beetroot thoran recipe

Cooking instructions with step by step pictures

Preparation

Grate beetroots with a grater or a food processor.

Finely chop the onions.

Grate the required amount of coconut

Cooking instructions

Heat oil in a pan.

Once the oil is heated, add mustard seeds.

Once the mustard seeds are crackled, add the urad dal.

Now add chopped onions, slit green chillies and curry leaves.

Saute till onions turn translucent.

Now add grated beetroots.

Add the required amount of salt.

Mix everything together.

Cover and cook for 10 minutes without adding water.

Stir once in between. Check for doneness.

Add the grated coconut and  mix together.

Switch off the stove and serve along with rice and curries. 

Recipe notes

  • Though coconut oil imparts a unique flavor for this recipe, you can also replace it with groundnut oil or any refined oil.
  • Green chillies can be substituted with dried red chillies. 
  • Some recipes call for the addition of red chili powder though I usually refrain from adding red chili powder for poriyal recipes. You can always experiment according to your taste preference.

Other poriyal / stir-fry recipes on the blog,

Carrot thoran

Beans Poriyal

Carrot beans poriyal

Cheppankizhangu fry / Taro Fry

Bhindi / Okra fry

Potato stir fry | Aloo fry

Beetroot thoran

Beetroot thoran

Beetroot thoran is an easy, quick and delicious veggie recipe made with beetroots, spices and coconut.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian
Servings 4
Calories 90 kcal

Equipment

  • Grater
  • Pan

Ingredients
  

  • 500 g grated beetroots
  • 1 tbsp coconut oil can substitute with any oil
  • ½ tsp mustard seeds
  • ½ tsp split urad dal
  • 1 onion finely chopped
  • 2 slit green chillies
  • 1 sprig curry leaves
  • 3 tbsp grated coconut
  • Salt to taste

Instructions
 

Preparation

  • Grate beetroots with a grater or a food processor.
  • Finely chop the onions.
  • Grate the required amount of coconut

Cooking instructions

  • Heat oil in a pan.
  • Once the oil is heated, add mustard seeds.
  • Once the mustard seeds are crackled, add the urad dal.
  • Now add chopped onions, slit green chillies and curry leaves.
  • Saute till onions turn translucent.
  • Now add grated beetroots.
  • Add the required amount of salt.
  • Mix everything together.
  • Cover and cook for 10 minutes without adding water.
  • Stir once in between. Check for doneness.
  • Add the grated coconut and mix together.
  • Switch off the stove and serve along with rice and curries.

Notes

  • Though coconut oil imparts a unique flavor for this recipe, you can also replace it with groundnut oil or any refined oil.
  • Green chillies can be substituted with dried red chillies.
  • Some recipes call for the addition of red chili powder though I usually refrain from adding red chili powder for poriyal recipes. You can always experiment according to your taste preference.
Keyword Beetroot recipes, Poriyal recipes

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