Golden Beetroot Thoran
Golden beetroot sautéed in a coconut-oil tempering of mustard seeds, urad dal, curry leaves, and chilli, then finished with coconut. A bright, vegan Kerala side dish (a beet stir-fry) made in one pan.
Equipment
- Bowl to mix the desiccated coconut and coconut milk
- Frying pan to cook the thoran
Ingredients
- 560 g Golden beetroot diced (10mm dice)
- 2 tablespoon Coconut oil
- 40 g Desiccated coconut
- 70 ml Coconut milk about 40g
- 1 teaspoon Black mustard seeds
- 1 teaspoon Urad dal
- 1 Whole dried red chilli
- 1 Fresh green finger chilli
- 1 teaspoon Salt
- 2 stems Fresh curry leaves
Instructions
- Wash the beetroot, green finger chilli, and curry leaves, then dry them well. Peel the beetroot and cut it into 10 mm dice.
- Slit the green chilli lengthwise and pick the curry leaves off their stems.
- Mix the desiccated coconut and coconut milk in a small bowl and set aside to soften.
- Heat the coconut oil in a wide pan over medium-high heat. Add the mustard seeds and, once they start to pop, lower the heat. Add the urad dal, curry leaves, whole red chilli, slit green finger chilli and salt, and stir until the dal turns golden.
- Add the diced beetroot and sauté for 2 minutes. Add a splash of water (about 2 tbsp), cover and cook for 5 minutes, until just tender with a little bite
- Stir in the coconut mix and cook for 5 more minutes over medium heat, until the coconut is warmed through and the thoran looks dry. Taste, adjust the salt and serve immediately.
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