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Kerala Style Beetroot Carrot Thoran / Stir fry
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Beetroot Carrot Thoran / Stir fry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

BeetrootCarrot Thoran / Stir fry - A colorful and healthy side dish made with beetroot,carrot and coconut! A perfect accompaniment with rice.

Course: Side Dish
Cuisine: Indian, Kerala
Keyword: beetroot thoran, cabbage thoran, kerala
Servings: 4
Author: Akhila
Ingredients
  • 1 large beetroot (finely cubed / grated)
  • 2 medium sized carrots (finely chopped / grated)
  • ½ cup grated coconut
  • 2 garlic cloves
  • ¼ tsp turmeric powder
  • 2 green chilies (slit)
  • ½ tsp cumin seeds
  • 1 sprig of curry leaves
  • 1 tsp mustard seeds
  • 2 dry red chilies
  • Salt (as required)
  • Oil (as required, pref. coconut oil)
Instructions
  1. Heat a little oil in a pan on a medium flame, splutter mustard seeds and add curry leaves and dry red chilies.
  2. Add beetroot, carrot and salt, mix well and close the lid. Reduce the flame and cook it for 5-7 mins.
  3. Grind coconut, garlic, cumin seeds, green chilies, and turmeric powder to a smooth paste. Keep aside.
  4. Open the lid and stir everything together. Add the grinded coconut mix and stir well, allow it to cook for a few more minutes until it becomes soft and well cooked, stirring occasionally. Check for the seasoning.
  5. Switch off the flame and serve with steamed rice.
Notes

• You can skip carrot and use beetroot alone to make this recipe, which also tastes equally delicious.
• Using coconut oil is recommended for all authentic Kerala recipes.
• Adjust the quantity of green chilies used, suiting your spice levels.