- Heat the coconut oil in a kadai or wok. Add the mustard seeds. When they pop, add the cumin seeds. The cumin seeds will start to sizzle now. Immediately add the shallots. Fry the shallots on a medium flame for 2 minutes. Now add the whole red chili, chopped green chili and ginger. Fry for a minute. Add the curry leaves. Lower the flame & ddd all the dry masala powders including the crushed and powdered whole garam masala. Make sure not to burn the masala. Fry for a half a minute and then add the beetroot. Mix the chopped beetroot with salt. Cook the beetroot without a lid with occasional stirrings. If the beetroot is grated, they will cook faster. This takes approx 10-12 minutes for grated beetroot. You can also keep the beetroot slightly crunchy if you prefer. When the beetroot is cooked, add the grated coconut and cook for a minute or two just for the flavors to blend in. Switch off the flame. Serve beetroot thoran hot with rice, chapatis or even parathas
Beetroot thovan
#myrecipe
By Chandana Guptha
Jan, 7th
606
Servings
2 persons
Cook Time
35 minutes
Ingredients
16
- 18
Ingredients
- Beetroot
- Fresh coconut
- Mustard
- Cumin seeds
- Shallots
- Curry leaves
- Whole red chillies
- Green chillies
- Ginger
- Turmeric powder
- Red chilli powder
- Coriander
- Oil
- Salt
- Cardamon
- Pepper
- Cinnamon
- Clove
