Beetroot Leaves Thoran ~ Beet Leaves Sautéed with Coconut

Beet leaves can be used just like any other greens and this simple sauté of beetroot leaves with coconut, Beetroot Leaves Thoran, brings out the best in those leaves with a whole lot of flavor!
Cuisine Indian, Kerala
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Manju


  • Beetroot leaves – from about 3 beets trimmed, washed and chopped – comes to about 3-4 cups after chopped
  • 1 tbsp grape seed oil
  • 1 tsp black mustard seeds
  • 2-3 dried red chillies
  • salt to taste
  • 1/2 cup of grated coconut
  • squeeze of lime / lemon


  • Heat the oil in a sauté pan. Add the mustard seeds and once they splutter, add the dried red chillies to the pan. Toss in the chopped greens and salt. Once the greens have wilted, add the coconut and mix well. Let the mixture cook for a couple of minutes. Remove from heat and squeeze a little bit of lime / lemon. Serve hot.