If you’ve been looking for an awesome way to cook beets – look no more. Beet thoran, an Indian beet stir-fry, is my favorite way to eat beets! The beets are cooked with coconut, onion, serrano pepper and spices – it’s absolutely delicious!
If you’ve never heard of the word “thoran,” it basically just 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. When I say you can make anything into a thoran, I’m not kidding. Think: zucchini, butternut squash, cabbage just to name a few!
I learned how to cook thoran after marrying my husband, Roby, whose family is from Kerala and now it’s my favorite way to cook veggies. Out of all the thoran I’ve tried/made, I have to say beetroot thoran is my favorite (my hubby’s favorite is green bean thoran – I’ll have to share a recipe for that on the blog some time!). For now though, give my beet thoran a try!Print
- 3 cups grated beets (4 medium beets peeled and grated)
- 1 ½ cup white onion, diced (1 large onion)
- 1 tablespoon minced garlic
- 15 curry leaves
- 4 tablespoons grated coconut (I use the brand “Daily Delight” – fresh frozen grated coconut)
- 1 green chili, minced (2–3 if you like it spicy)
- 2 tablespoons Coconut Oil
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- Salt to taste
- ¼ teaspoon cayenne (optional)
- ¼ cup water
- Dump the grated beets, onion, garlic, curry leaves, grated coconut and green chili into a bowl and mix.
- Heat coconut oil in a pan and add mustard seeds.
- When the mustard seeds begin to splutter, add the beet mixture, turmeric, salt and cayenne if using and stir to combine well.
- Add 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.