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Beetroot Thoran

Glorious pink-red beets, that are sautéed with a simple mix of curry leaves, coconut and green chillies lends to an earthy, sweet and a tad bit spicy salad of sorts, that works as a great side with rice!
Course Vegetable Sides
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 187kcal
Author Manju


  • 2 medium red beets peeled and chopped into small cubes
  • 1 tbsp grape seed oil
  • 1 tsp black mustard seeds
  • 10 curry leaves
  • 2 Thai green chillies
  • salt to taste
  • ¼ cup grated coconut I use freshly frozen grated coconut. You can find it in the freezer aisle of any Indian grocery store.


  • Cook the chopped beet cubes in water, till soft. Drain and keep aside. ( you can save the drained water to be used as stock as well)
  • Heat the oil in a sauté pan. Add the mustard seeds and once they splutter, add the curry leaves to the pan.
  • Toss in the cooked and drained beets and salt.
  • Pulse the coconut and green chillies together in a food processor or crush in a mortar pestle, till they are just about mixed.
  • Add the coconut mix to the beets and mix well. Let the mixture cook for a couple of minutes.
  • Remove from heat. Serve with rice.


Serving: 1cup | Calories: 187kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Sodium: 218mg | Potassium: 324mg | Fiber: 6g | Sugar: 8g | Vitamin A: 216IU | Vitamin C: 109mg | Calcium: 34mg | Iron: 1mg