Beetroot thoran is one of those side dishes that brings both colour and nutrition to a Kerala lunch plate. Slightly sweet, deeply earthy, and full of texture – I love making it when I want something vibrant but simple. And it pairs beautifully with curd rice or moru curry, balancing both taste and health.
I start by mixing grated coconut with red chilli powder, turmeric powder, and salt – this spiced coconut mix is the real base of the dish. In a pan, I heat coconut oil and temper mustard seeds, urad dal, dry red chillies, and curry leaves. Once that’s ready, I add the coconut mixture first and let it cook for a couple of minutes. This step really brings out the flavour of the spices.
Next, I add the grated beetroot and give it all a good mix. I cover the pan with a lid and let it cook on low flame until the beetroot is tender and the water content is reduced by half. It shouldn’t be wet – just moist enough to hold together. The coconut gets a chance to coat every shred of beetroot, and the result is rich, sweet, spicy, and fragrant.
Beetroot isn’t just pretty on the plate – it’s also packed with iron, fibre, antioxidants, and helps improve digestion and blood circulation. It’s a great vegetable to include regularly, especially when paired with the cooling effect of curd or buttermilk-based curries.
Beetroot Thoran
Ingredients
Instructions
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First, mix grated coconut with red chilli powder, turmeric powder, and salt.
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Heat oil in a pan. Add mustard seeds, urad dal, curry leaves, and dry red chillies.
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Add the coconut mixture and sauté for a few minutes.
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Now add the grated beetroot and mix well.
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Close the pan with a lid and cook on medium flame until the beetroot is well cooked and the water content is reduced by half.