Beetroot Thoran: A Delightful South Indian Side Dish
Beetroot Thoran, a traditional Kerala dish, is a perfect blend of healthy beetroots and flavorful spices, making it an ideal side dish to accompany your meals. This dish is not only delicious but also full of vibrant colors, thanks to the deep red of the beets. In Kerala, Thoran is a staple dish, often served with rice and sambar, especially during festivals and special occasions. This simple yet flavorful dish uses finely chopped beets cooked with grated coconut, aromatic spices, and a tempering of mustard seeds, curry leaves, and dried red chilies.
Beetroot Thoran is a great vegetarian option for lunch or dinner. Its mild spice level, crunchy texture, and the richness of coconut make it a delightful addition to any meal. This dish is not only nutritious but also very easy to make. Let’s explore the recipe for this wholesome side dish.
Ingredients for Beetroot Thoran
| Ingredient | Quantity |
|---|---|
| Beetroot | 500 grams (finely chopped) |
| Fresh Grated Coconut | 1 cup |
| Mustard Seeds (Rai) | 1 tsp |
| Dried Red Chilies | 2 pieces |
| Green Chilies | 2 pieces (slit) |
| Split Urad Dal (White Lentils) | 1 tbsp |
| Curry Leaves | A sprig |
| Salt | To taste |
| Red Chili Powder | 1 tsp |
| Turmeric Powder | 1 tsp |
| Coriander Powder | 1.5 tsp |
| Coconut Oil | As required |
| Water | 1 cup |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Instructions
-
Cooking the Beetroot:
Begin by heating coconut oil in a pan or kadai. Once the oil is hot, add the finely chopped beetroot. Sauté for a few seconds, then add 1 cup of water. Cover the pan with a lid and let the beetroot cook on low heat for about 20 minutes, or until they are soft but still have a slight crunch. Once cooked, remove the lid and discard any remaining water. -
Tempering the Spices:
In a separate pan, heat a little more coconut oil. Once the oil is hot, add the mustard seeds, split urad dal, curry leaves, dried red chilies, and slit green chilies. Sauté for about 15-20 seconds until the mustard seeds begin to splutter and the dal turns slightly golden. -
Adding the Beetroot and Spices:
Now, add the cooked beetroot to the tempering. Stir well and cook for 1 minute. Then, add the grated coconut, salt, red chili powder, turmeric powder, and coriander powder. Mix everything well, ensuring the spices are evenly distributed. Cover the pan and cook for another 3-5 minutes on low heat, allowing the flavors to meld together. -
Final Touch:
Once the beetroot is cooked and the spices have infused the dish, remove the pan from heat. You can garnish with some extra grated coconut for a finishing touch. -
Serving:
Serve your delicious Beetroot Thoran with some hot steamed rice and a bowl of mixed vegetable sambar for a complete South Indian meal. It pairs wonderfully with other Kerala-style dishes like rasam or curd rice as well.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 22g |
| Proteins | 3g |
| Fats | 7g |
| Fiber | 3g |
| Sodium | 200mg |
Beetroot Thoran is not just a feast for the eyes but also a healthy, nutrient-packed dish that complements any meal with its subtle sweetness and aromatic spices. It is perfect for those seeking a light yet flavorful vegetarian option.
Enjoy this traditional Kerala side dish with your favorite rice preparations or as a part of a festive spread. Whether it’s a family meal or a special occasion, Beetroot Thoran will certainly add a burst of flavor and color to your dining table.
