Beetroot Thoran/Kerala Style Beetroot Stir Fry

Kerala style of stir fries are well known for their simplicity and obviously for the flavors. They are just loaded with grated coconut which asks for a grounded mixture along with shallots, cumin seeds and green chillies/chilly powder. I have already prepared beetroot thoran couple of times but as usual i have completely forgotten to click some pictures and post in my space. While i cooked some beetroot thoran few weeks back, i clicked few pictures to save them here. As am running this week's blogging marathon with Anti inflammatory foods as theme, this stir fry sounds quite prefect to post under this theme. Beetroots are excellent anti inflammatory vegetables. Beets are a unique source of betaine, a nutrient which helps to protects cells, proteins and enzymes from the stress.Its known to helps improve vascular risk factors, protect internal organs and to fight inflammation.

If you want to boost your stamina during your workout, dont forget to drink beet juice to keep yourself fit and to exercise for a long time. Beets are rich in vitamin C, fiber and many essential minerals like potassium etc. Though beets are sweet in taste, if you want to increase your immunity dont forget take them in your meal quite often.Coming to today's post, its quite a simple recipe as its goes for simply cooking process, and this thoran have its own place in Onam sadya. For making thoran, usually beetroots are grated and cooked along with the spice mixture, but i went for chopping as the beetroots i cooked with were super fresh from my neighbour's organic garden, i dont want to lose the nutrients by grating hence i went for chopping, if you want to prepare this thoran with the grated beetroots just go on with.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61.

2cups Beetroots (chopped)
1/2cup Grated coconut
1tsp Cumin seeds
3nos  Shallots
1tsp Chilly powder
1 Garlic clove
1/4tsp Turmeric powder
2tbsp Coconut oil
1/2tsp Mustard seeds
1/2tsp Urad dal
Curry leaves
Salt

Heat oil and add the mustard seeds,curry leaves and urad dal, let it splutters.

Now add the chopped beetroot and salt. Saute well to the beetroot and cook on low flame.

Meanwhile, grind the coconut, shallots, chilli powder, turmeric, garlic, and cumin as thick coarse paste.

Once the beets gets cooked, add the ground coconut mixture.

Mix well and continue to cook on low flame, until the beetroots are completely cooked.

Enjoy with rice.