Beetroot Thoran (South Indian Beet Stir-Fry) Recipe | SAVEUR

Beetroot Thoran (South Indian Beet Stir-Fry)

Beetroot Thoran

When author VK Sreelesh’s in-laws get together in the South Indian state of Kerala, they prepare traditional Keralan dishes such as this beet thoran, which his mother-in-law, Shyamala, and her cousin Jayanti make with tender ruby-red beets that are stir-fried with chiles, turmeric, and coconut oil. Shreelesh and his family devour the dish with rice, watching as the white grains turn a deep crimson red.

See the recipe for Beetroot Thoran (South Indian Beet Stir-Fry) »

James Roper

When author VK Sreelesh's in-laws get together in the South Indian state of Kerala, they prepare traditional Keralan dishes such as this beet thoran, which his mother-in-law, Shyamala, and her cousin Jayanti make with tender ruby-red beets that are stir-fried with chiles, turmeric, and coconut oil. This recipe first appeared in our August/September 2014 issue with Sreelesh's article Cooking Cousins.

Beetroot Thoran (South Indian Beet Stir-Fry)
From SAVEUR Issue #167 Tender beets are spiced with chiles and turmeric in this vibrant dish from Kerala.
serves 4-6

Ingredients

1 12 lb. beets, peeled and cut into 14" pieces
12 tsp. ground turmeric
2 small green Thai chiles or 1 serrano, halved
1 small red onion, minced
13 cup fresh or frozen grated coconut
1 tbsp. coconut or canola oil
12 fresh or frozen curry leaves
Kosher salt, to taste

Instructions

Bring beets, turmeric, chiles, onion, and 1 cup water to a boil in a 4-qt. saucepan. Reduce heat to medium; cook, covered, until beets are just tender, about 20 minutes. Uncover and stir in coconut, oil, curry leaves, and salt; cook, stirring occasionally, until mixture is slightly dry, 8–10 minutes.

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