Beetroot Thoran

INGREDIENTS

• Beetroot >  3 medium grated or 3 cup chopped
• Grated coconut >  ¾ cup
• Cumin seed/Jeerakam  >  1 tsp
• Mustard seed/Kaduki  >  ½ tsp
• Green chilly >  3
• Garlic  >  3-4
• Dry red chilly >  2
• Curry leaf  >  1 stem
• Oil  >  1-2 tbp
• Salt to taste

METHOD

• Wash the beetroots, cut the edges and peel its skin using a peeler. Then grate or chop it and keep it aside.
• Coarsely grind grated coconut, cumin seed & garlic using a mixer grinder.
• Heat oil in a pan and add mustard seeds. Once it starts to crackle add dry red chilly and then grated beetroot and chopped green chilly.  Mix well and close the pan.
• Now cook it in low flame and stir occasionally.
• After the beetroot is nearly cooked, add salt, curry leaf and grounded coconut mixture. Mix well and close the pan and cook in low flame.  Stir occasionally until the beetroot is completely cooked. Cook it without cover for 3-4 minutes and then remove from flame.
• Beetroot Thoran is now ready to be served.  It is served well with rice.

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