Instant Pot Beet Thoran
Instant Pot Beet Thoran
It’s no secret that I love beets - after all, the name of my blog is My Heart Beets. This simple beet recipe is one of my all-time favorite side dishes to make when preparing a Keralite meal. In the past, I would chop or grate raw beets (which isn’t very easy to do) and then cook them but with this recipe, I first steam the beets, chop them up, then stir-fry them. It’s so much easier to make which means we eat it far more often. If you decide to use small or large beets for this dish, you may need to adjust the cooking time.
Ingredients
- 5 medium beets
- 1 tablespoon coconut oil
- 1 teaspoon black mustard seeds
- ½ onion finely diced
- ¼ Serrano pepper or green chili adjust to taste
- 1 teaspoon minced garlic
- 20 curry leaves
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ cup grated coconut*
Instructions
- To prepare the beets, add 2 cups water into the steel inner pot, then place a steamer basket or the wire rack that came with your pressure cooker into the pot. Place the unpeeled beets on top of the rack, then secure the lid, close the pressure valve, press the steam button and set the time for 15 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Once the the beets are cool enough to touch, remove them from the pot. The peels should easily slide off. Place the beets on a cutting board and chop them into small pieces. Set aside.
- Dump out any water still remaining in the bottom of the pot, then press the sauté button and add the coconut oil. Once the coconut oil melts, add the mustard seeds. When the mustard seeds begin to pop, add the onion, Serrano pepper, garlic and curry leaves. Stir-fry for 3-4 minutes, or until the onions are cooked through.
- Add the turmeric and salt, stir, then add the cooked beets and mix well. Stir in the grated coconut.
Notes
*Find frozen unsweetened grated coconut at your local Indian grocery store.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!