Beetroot Thoran is a vermillion-coloured delight from the South Indian repertoire of dishes, made from finely grated beetroot, cooked with aromatic spices, and tempered with coconut. As famous in Kerala, this is one of those perfect side dishes that can be served with rice. It perfectly brings together earthy beetroot, a subtle heat from green chillies, and the richness of coconut. It is a quick recipe that adds colour and nutrition to any meal. The classic recipe of beetroot thoran starts by finely grating fresh beetroot, the dish's star ingredient. In a pan, mustard seeds and curry leaves are first saut ed in hot oil to extract their flavours. Then, chopped onions and green chillies are added and cooked until soft. Next, the grated beetroot is added to the pan with turmeric and salt. The mixture is cooked with the beetroot until it softens. It retains the bright red colour and a slight crunch of the beetroot. The final touch adds freshly grated coconut, which gives this curry a characteristic creamy texture and makes it tastier. Beetroot thoran is a healthy recipe for vitamins, minerals, and antioxidants. This bright red colour is one of the richest sources of folate, iron, fibre, and so on. The healthy fats that this addition brings, coupled with a depth that spicy temperaments bring to the fore, make beetroot thoran both palatable and appetising, and it is best enjoyed with steamed rice or chapati. It's a straightforward dish that will please both the eyes and the palate.

• 250 gms beetroot grated
• 11/2 - 2 tbsp coconut oil
• 1/4 tsp mustard
• 1 sprig curry leaves
• 1/4 cup onions finely chopped
• 1/3 tsp salt
• 1/8 tsp turmeric
• 1/4 cup coconut grated
• 1-2 green chillies
• 2 garlic cloves
• 1/2 tsp cumin seeds

• Let's take a moment to appreciate Beetroot Thoran—a dish that's not only a feast for the eyes but also a flavor-packed powerhouse straight from Kerala's kitchens.
• Start with 250 grams of beetroot, grated for quick cooking and a smooth texture, or finely chopped if you're into a bit more bite.
• Heat up 11/2 tablespoons of coconut oil in a pan because, let's be real, nothing says “authentic Kerala” like coconut oil.
• When it's hot, toss in ¼ teaspoon of mustard seeds and let them pop like they're hyping up the party.
• Follow up with a sprig of curry leaves—their aroma alone will make your kitchen smell like magic.
• Once the seeds are popping and the curry leaves are sizzling, add ¼ cup of finely chopped onions or shallots.
• Saut until the onions are soft and translucent, about 3–4 minutes.
• Now sprinkle in ⅓ teaspoon salt (adjust as you go) and a pinch of turmeric for that gorgeous golden tint.
• While this simmers, grab a blender and whip up the star of the show: ¼ cup of freshly grated coconut, 1–2 slit green chilies (bring the heat or dial it down, your call), 2 garlic cloves, and 1/2 teaspoon of cumin seeds.
• Blitz it into a coarse paste that smells like sunshine and spice.
• Add your grated beetroot to the pan and stir it into the onion mix, making sure it gets well-coated with all the spices.
• Now, fold in the coconut paste.
• The combo of creamy coconut and sweet beetroot is a match made in flavor heaven.
• Cook it all on medium heat for 5–7 minutes, stirring occasionally so nothing sticks.
• The beets will soften beautifully while holding onto their vibrant color, and the coconut will infuse its rich, nutty goodness into every bite.
• Serve your recipe of Beetroot Thoran hot as a side with rice or chapati.