Beetroot Thoran

🔥 Prep

• Peel and finely chop the 300g beetroot into small cubes.
• Measure out 3 tbsp grated coconut.
• Slit the 2 green chillies lengthwise.
• Rinse the 10 curry leaves and pat dry.
• Measure out 1 tsp mustard seeds, 1 tsp urad dal, 0.5 tsp cumin seeds, 1 tsp salt, and 1 tbsp coconut oil.

🔥 Cook

• 1. Heat 1 tbsp coconut oil in a wide pan or kadai over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and let them splutter for 30 seconds.
• 3. Add 1 tsp urad dal and fry until golden brown, about 1 minute.
• 4. Add 0.5 tsp cumin seeds, the 2 slit green chillies, and 10 curry leaves; sauté for 30 seconds until fragrant.
• 5. Add the chopped 300g beetroot and 1 tsp salt; mix well to combine.
• 6. Sprinkle 2 tbsp water, cover the pan, and cook on low heat for 8-10 minutes, stirring occasionally, until beetroot is tender but still holds shape.
• 7. Uncover, increase heat to medium, and stir-fry for 2 minutes to evaporate any excess moisture.
• 8. Add 3 tbsp grated coconut, toss thoroughly, and cook for 1 minute until coconut is well incorporated and heated through.
• 9. Turn off the heat and let the thoran rest covered for 2 minutes before serving.

🔥 Serve

• Serve the Beetroot Thoran warm as a side dish with steamed rice and sambar or rasam.
• Pair with a dollop of yogurt or buttermilk for a complete South Indian meal.
• Garnish with a few extra curry leaves if desired.