Thoran is a typical Kerala cuisine made with almost any vegetable and grated coconut. It is a quick dish to prepare using either cabbage, beans, snake gourd, cauliflower, cabbage-carrot, beans-carrot, cheera (spinach) and many many more variants. Thoran is a common side dish that you will find in any sadhya and it goes very well with rice and sambar.
There are various ways to make thoran. Some use onions and some just sprinkle the grated coconut over the veggies. I like mine with a lot of grated coconut. This here is the recipe for beetroot thoran. And for those who don’t like beetroot, you can always use any other veggie of your choice.
- Beetroot – 2, medium sized, finely chopped
- Coconut – 1/2 cup
- Green chilli – 3 pieces
- Jeera – 1 tsp
- Mustard seeds – 1/2 tsp
- Urud dal – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Curry leaves – a bunch
- Finely chop the beetroot or any veggie of your choice.
- In a grinder, add the coconut, green chilli, jeera and grind finely.
- Heat oil in a wok and once the oil is hot add the mustard seeds.
- Once the crackling of the mustard seeds ends, add the urud dal.
- When the urud dal turns brown, add the beetroot with the curry leaves.
- Add the salt and turmeric powder and stir well.
- Let it cook uncovered.
- Once the beetroot is cooked, add the grated coconut and stir well.
- Adjust the taste accordingly and remove from stove.