Prep Time: No Preparation Time

Cook Time: 25 minutes

Servings: 4 Servings

To facilitate faster cooking, you could add some 1/2 cup water to the beetroot.

 You can also cover and cook the beetroot. 

Ingredients

• 3 Medium Size Beetroots (finely chopped or grated)
• 1/3 Cup grated fresh coconut
• 1 tsp mustard seeds
• 1/2 tsp cumin
• 1 medium onion (finely chopped)
• 10-12 curry leaves
• 1-2 whole red chilles.
• 1 green chilli finely chopped
• 3/4 tsp ginger finely chopped
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cold-pressed sunflower oil/mustard oil.
• Salt as required

Whole spices powder

• 1 cardamom
• 2 peppercorn
• 1/2 inch cinnamon
• 1 clove (make powder of all these or you can use 1/4 tsp garam masala )

Method

• Heat the oil in a kadai.
• Add the mustard seeds. When they pop, add cumin seeds.
• The cumin seeds will start to sizzle now. Add chopped onion.
• Fry the onion on a medium flame for 2 min.
• Add curry leaves.
• Lower the flame and add all the dry masala powder including the crushed and powdered whole garam masala( Don’t burn the masala)
• Add beetroot and add salt as required.
• Cook the beetroot without the lid and stir occasionally. If beetroot is grated, they will cook faster.
• This takes approx 10-12 min for grated beetroot.
• You can also keep the beetroot slightly crunchy if you prefer.
• When beetroot is cooked, add the grated coconut and cook for a few minutes. Now switch off the flame.
• Now Beetroot Thoran is ready. Serve with rice, chapatis or parathas.

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