I love beets when it is made into thoran like this. I dont like the chunky beet poriyal, this one is my favorite. It has a sweeter taste and it smells so coconuty from your ground coconut masala and coconut oil which we use. I loved the colour and look of this a lot.
I have quite a few thoran recipe in this blog. You can check all of them here. Coconut based dishes go very well with any spicy gravy like karakulambu or pulikulambu. I hope you will try this and let me know how it turned out for you.
Preparation Time : 10 mins
Cooking Time : 15 to 20 mins
Serves : 4 to 5
Beetroot – 2 medium size peeled and chopped very finely
Salt to taste
Coconut – 1 cup
Dry Red Chilli – 2
Shallots / Sambar Onion / Chinna Ulli – 2
Garlic – 2 cloves
Cumin Seeds / Jeerakam – 1 tsp
Coconut Oil – 2 tblspn
Mustard Seeds / Kaduku – 1 tsp
Urad dal / Ulundu Paruppu – 1 tsp
Heat oil in a kadai. Add in mustard and urad dal. Cook for a min.
Now add in the chopped up beets and saute for 5 mins till the raw smell leaves away.
Now add in salt and mix well.
Pour in water and cover with a lid. Cook till the beets are tender and completely cooked.
Now open the lid and if there is any water left, increase the heat and evaporate it.
Once the water is gone and beets is dry. Add in the ground up masala and mix well.
Fry the whole thing for a good 5 mins or so.
Switch off the flame and serve.
|Mom grinds beets in this simple machine|
|It chops veggies very finely|
|Beets are chopped with no mess|
|Take the grinding ingredients in a blender|
|Make into a coarse puree without adding any water|
|Heat some coconut oil|
|Add in mustard and urad dal|
|Add in chopped beets|
|Season with salt|
|Pour in water|
|Cover with a lid|
|Cook beets till done|
|Once the beets are cooked and dry|
|Add the coconut masala|