Beetroot Poriel | Thoran

Beetroot Poriel | Thoran | Stir Fry | with step by step photos and video. A simple and delicious recipe stir fried with freshly scraped coconut and other spices. We serve it with rice as a dry side dish. Mostly, beetroot thoran features in Onam or Vishu Sadya or other Kerala feasts.

Beetroot’s eye-catching colour and sweet taste make this dish more delicious and attractive.  Because of the easiness and health benefits, we can include it in kids menu and lunch box. Kids will love its sweet taste and attractive color. In Malabar side, they call it as Beetroot Upperi.

If you’ve never heard of the word “thoran,” it basically means “stir fry” and is a traditional Keralite way of cooking vegetables. You can make anything into a thoran; you need to grate or chop vegetables, mix them up with a few other ingredients and stir-fry it all together. 

What is thoran or poriel?

Thoran or poriel, a healthy cuisine in which a vegetable or leaves finely chopped or grated is stir-fried with freshly scraped coconut and other spices. If fresh coconut is not available we can use unsweetened desiccated coconut. Thoran can be prepared with vegetables like cabbage, beetroot, carrot, beans, raw banana, raw papaya, bitter gourd, unripe jackfruit, or leaves like spinach, drumstick tree leaves etc. Based on the vegetable or leaves used we name it. For example, thoran made with beetroots called Beetroot thoran. 

How to make beetroot poriel, or thoran ?

Beetroot Poriel | Thoran | Stir Fry | with step by step photos and video. A tasty vegan stir-fried beetroot recipe from India. Very easy to make. It’s healthy, tasty, quick and has a unique combination of beetroots and shredded coconut. The method I am using here gives you an authentic taste. Firstly, for the authentic taste you should use coconut oil. Secondly, using freshly grated coconut gives you more taste. For all those who do not have fresh coconut, you could easily substitute with dry or desiccated coconut. Of course, fresh coconut has a different taste, but the thoran tastes good with desiccated coconut too. Finally, in person I do not prefer grating beetroot for the recipe. Grating the beets gives your final dish a wet look. I personally recommend to cut the veggies into small chunks using a knife or a chopper.

While grinding, make sure the mixture is just given a pulse mode for a coarser texture. While grinding, add 1 to 2 shallots and a pod of garlic along with other spices. This gives a nice smell & delicious taste to the thoran.

In addition I would like to highlight some of our trending stir fry recipes:  Bitter Gourd | Pavakka Fry, Long Bean Stir Fry Kerala Style Recipe, Elephant Yam Fry | Suran Fry Recipe, and Crispy Gobi 65.

Beetroot Poriel | Thoran

Course: SidesCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Beetroot Poriel | Thoran | Stir Fry | with step by step photos and video. A simple and delicious recipe stir fried with freshly scraped coconut and other spices.

Ingredients

• 1/2 kg Beetroot

• 11/2 tbsp Coconut Oil

• 1/2 tsp Mustard Seeds

• 1/2 tsp Urad Dal

• 1/4 cup Onion

• 3 to 4 Green Chilies

• 1/4 tsp Turmeric Powder

• Salt as required

• For Grinding

• 5 tbsp Grated Coconut

• 1 Garlic Pod

• 1 tsp Cumin Seeds

• 3 to 4 Shallots

• Curry leaves

Directions

• Peel & slice 1/2 kg beetroot into small chunks using a knife or a chopper. Keep them aside.
• Now for the coconut mixture, take a small mixie jar. Add 5 tbsp grated coconut, 1 small garlic pod, 3 to 4 shallots, 1 tsp cumin seeds and few curry leaves.
• Using the pulse mode(pulse twice), grind the ingredients to a coarse texture. Make sure not to grind them. Keep it aside.
• Heat 11/2 tbsp coconut oil in a pan over medium heat and add 1/2 tsp urad dal & 1/2 tsp mustard seeds.
• When the mustard seeds begin to splutter, add 3 to 4 green chillies, 1/4 cup finely chopped onion, 1/4 tsp turmeric powder.
• Saute them for 10 seconds and add the chopped beetroot.
• Mix them well. Cover and cook for 5 minutes over a low flame.
• When the beetroot is 70% cooked, add the ground coconut mixture & the salt required for the veggie.
• Mix them well & spread them evenly.
• Cover & cook for another 5 minutes allowing the flavors to blend in.
• Open the lid. Mix them well. Switch off the flame.
• Serve beetroot thoran or poriel hot with rice, chapatis or even parathas.

Recipe Video

Notes

• For the authentic taste you should use coconut oil.
• Using freshly grated coconut gives you more taste.
• If the beetroot is grated, they will cook faster.