Beet-root Thoran

Another thoran (poriyal) recipe from Kerala cuisine. Thoran preparations – finely chopped vegitable, saute with gratted coconut masala- are very common for Malayalee cuisines for daily meal as well as an unavoidable as a side dish to go in to the Sadya Vattam (feast). Beatroot is very common vegitable used for thoran during festival occasion feasts .


  1. Beetroot – Chopped : 2 (Big)
  2. Onion – Medium             : 1(medium)
  3. Coconut – grated : 1.5 Cup (Adjust)
  4. Green chilly : 5 (Adjust)
  5. Jeera : ¼ T- Sp
  6. Turmeric powder : ½ T- Sp
  7. Garlic paste/crushed : ½ T- sp
  8. Salt for taste

For Seasoning:-

  1. Mustard seeds : ½ T- Sp
  2. Dried red chilli                : 3
  3. Curry leaves
  4. Oil : 1.5 Tbl- Sp (Adjust)


  • In a mixer, add the coconut, jeera, turmeric powder and green chilly, and pulse it for a1-2 seconds.
  • In a wide pan heat the oil and splutter mustard seeds followed with red chilli and curry leaves.
  • Add the onion along with the garlic, salt ; sauté it until onions becomes translucent.
  • Then add the coconut mixture and fry it for about a minute and add the chopped beetroot, stir it continuously.
  • Check the salt and more if needed.
  • Without using the lid, cook the entire mix for about 5 min. don’t overcook the beetroot, it will spoil the texture and taste; some crunchiness should be there.
  • Once it is done take it out from the stove.



  • Do not use the lid for entire cooking.
  • Make sure to chop the beetroot into small pieces (use food chopper for easy and fine cut).
  • Don’t put the lid while cooking; the cooking time is very less (~ 5 minute).




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