A delectable dry beetroot preparation with a mildly spiced flavour, Beetroot Thoran is a mixed bag of sweet and savory notes.
SERVES : 4
PREP&COOK TIME : 35 mins
- 2 large beetroots finely chopped or grated
- 4 tsbp Fresh Coconut grated
- 1 tsp Mustard seeds
- ½ tsp Cumin seeds optional
- 4-5 Shallots quartered or sliced
- 10-12 leaves Curry whole or chopped
- 1 whole red chilies
- 1 green chili/hari mirch finely chopped
- ¾ tsp Ginger finely chopped
- 1 tsp Turmeric powder
- ¼ tsp red chili powder optional
- 1 tsp coriander powder optional
- ¼ tsp garam masala optional
- 2 tbsp coconut oil or sunflower oil
- Salt as required
Heat the coconut oil in a wok.
Pop the mustard seeds and add the cumin seeds.
When the cumin starts to sizzle, immediately add the shallots. Fry the shallots on a medium flame for 2 minutes.
Now add the whole red chili, chopped green chili and ginger, fry for a minute.
Add the curry leaves.
Lower the flame and add all the dry masala powders including the garam masala.
Make sure not to burn the masala.
Fry for a half a minute and then add the beetroot. Mix the chopped beetroot with salt.
Cook the beetroot without a lid with occasional stirrings. If the beetroot is grated, they will cook faster.
This takes approximately 10-12 minutes for the grated beetroot to cook.
You can also keep the beetroot slightly crunchy if you prefer.
When the beetroot is cooked, add the grated coconut and cook for a minute or two for the flavors to blend in. Switch off the flame.