For me, beetroot has always been one of those vegetables I’d rather use for beauty routines than cooking. I’ve only managed to eat it as a kind of medicine in salads — not for the taste, but for the benefits.
But then came this simple Kerala-style Beetroot Thoran — and surprisingly, I liked it! The coconut, cumin, curry leaves, and the gentle spice make it less about beetroot and more about balance. It’s light, healthy, and takes under 20 minutes to cook.
And yes, beetroot is packed with goodness:
- Boosts hemoglobin
- Supports liver and heart health
- Helps skin glow from within
If you’re like me — not a beetroot fan — give this one a shot. It just might change your mind!
✅ Ingredients:
- Beetroot – 2 medium (grated or finely chopped)
- Coconut – ½ cup (freshly grated)
- Green chilies – 2 (slit or finely chopped)
- Shallots or onion – 4–5 shallots or 1 small onion (finely chopped)
- Garlic – 2 cloves (optional, crushed)
- Cumin seeds – ½ tsp
- Curry leaves – 1 sprig
- Mustard seeds – ½ tsp
- Dry red chili – 1 (broken)
- Turmeric powder – ¼ tsp
- Salt – to taste
- Coconut oil – 1½ tbsp
👩🍳 Instructions:
- Prep beetroot: Wash, peel, and grate (or finely chop) the beetroot.
- Make coconut spice mix:
Coarsely grind together:- Coconut
- Green chilies
- Crushed garlic (if using)
- Cumin seeds
- Turmeric powder
- Pinch of salt
- Tempering:
Heat coconut oil in a pan.
Add mustard seeds and let them splutter.
Add dry red chili, curry leaves, and chopped shallots/onions.
Sauté until soft and translucent. - Cook beetroot:
Add grated beetroot and salt. Mix well.
Cover and cook on low-medium flame for 5–7 minutes. The beetroot will cook in its own moisture. - Add coconut mix:
Uncover and add the ground coconut mixture.
Mix gently and cook for another 2–3 minutes uncovered. - Serve:
Serve hot with steamed rice and any Kerala curry of your choice.