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If you have experienced Sadya platter from Kerala cuisine, then you surely have come across thoran. While it often gets overshadowed by the mighty sambhar, pappu, and rice on the plate, thoran has a beauty of its own. In this article, we will delve deep to learn more about this delicious South Indian classic and the recipe for one of its more popular and colourful variants – beetroot thoran. Sounds interesting? So without further ado, let’s get going.
What Is Thoran? Is It Similar To Poriyal?
Thoran is one of the quintessential dishes in Kerala cuisine, also called poriyal in Karnataka. It is a stir-fried vegetable that gets enhanced with the flavours of coconut, curry leaves, and spices. Thoran is an extremely versatile dish; you can use any vegetable of your choice to arrive at a bowlful of curry – from spinach, beetroot, and beans to raw bananas, banana flowers, ivy gourd, and more! Thoran can aptly be described as Kerala’s culinary take on the standard stir-fried vegetable dish with a hearty addition of indigenous masalas, staple tempering, and aromatics.
Also Read: Kaalan: Try This South Indian Sadya-Special Recipe From Kerala
How To Make South Indian Beetroot Thoran:
We got you a simple recipe shared by food vlogger Sudha on her Instagram handle ‘Suds Cooks’. The recipe is super simple. Begin by washing and pressure-cooking beetroots. Then peel them and chop or grate, as per your preference. Next, in a pan, heat oil and add mustard seeds, along with peanuts, and let the spice splutter. You may also replace peanuts with chana or urad dal.
Add garlic, green chilies, curry leaves, and onions, and saute for a minute or two. To it, add turmeric powder, salt, and sambar powder, and saute. You may add a little water to speed up the process. Once you are done, garnish the food with grated coconut and coriander leaves and serve.
Watch the detailed recipe video of beetroot thoran here:
Also Read: 10 Local Dishes in Kerala That You Must Try
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