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.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.