If you’ve been looking for an awesome way to cook beets – look no more. The name of this recipe is actually “beet thoran” and not “best way to eat beets” but if I called it beet thoran… well, you might not know what I’m talking about.
So, thoran basically means “stir fry” and is a traditional Keralite way of cooking. You can make anything into a thoran — you just need to grate or chop vegetables, mix them up with a few other ingredients and stir-fry it all together.
I love thoran. I learned how to cook this way after marrying my husband, Roby, whose family is from Kerala. I make thoran with lots of different veggies – beetroot is definitely a fav. It’s delicious and a fun color to eat.
- 2 tbsp Kelapo Virgin Coconut Oil
- 3 cups grated beets (4 medium beets peeled and grated)
- 1 ½ c white onion, chopped fine (1 large onion)
- 1 tbs minced/pressed garlic
- 15 curry leaves
- 4 tbs grated coconut (I use the brand "Daily Delight" - fresh frozen grated coconut)
- Green chillies 1 chopped fine (2-3 if you like it spicy)
- 4 tbs grated Coconut
- 1 tsp Turmeric powder
- 1 tsp Mustard seeds :
- Salt to taste
- ¼ tsp red chili powder (optional)
- Dump the grated beets, onion, garlic, green chilies, curry leaves and coconut into a bowl and mix.
- Heat coconut oil in a pan or skillet and add mustard seeds.
- When the mustard seeds begin to splutter, add turmeric and stir. Then, add the beet mixture to the pan and give it a good stir.
- Add 3 tbs water and cover the pan, cook on low for 5 minutes.
- Remove lid and stir fry for another 5 minutes.
If the mixture is too wet, keep stir frying. If it’s too dry, add a little more water.