April 27, 2016
Thoran is a moist vegetable stir fry from Kerala steeped in a subtle curry leaf, mustard seed tempering and generous sautéed coconut. This Beetroot Thoran works as a healthy antidote to a heavily spiced meal just as well as it hits a spot as a quick post work TV meal scooped onto toasted flatbread.
I put peeled raw beetroot through the grater attachment of my blender – you could also grate or spiralise the lot. I’ve roughly shredded the coconut for extra crunch factor, but you could just as easily turn it into a fine powdery texture instead. Fresh coconut is always best, but desiccated will work too if you bring it to life in some hot water first.
First get your vegetables ready. Peel and grate the beetroot. Peel and slice the onion. And slice the green chillies in half width-wise discarding the top.
In a medium-sized wok, bring the coconut oil to heat on high. When it’s hot, toss in the cumin seeds, mustard seeds and curry leaves and as they sizzle up, stir through the green chillies and onion.
Sauté the onions for about five minutes until soft, then stir through the beetroot. Cook the beetroot in its own juices for another five minutes until it softens and reduces to half its size. Now stir the coconut through the Beetroot Thoran add salt to taste to finish.