Seasonal Recipes

South Indian Beetroot Thoran by Cade McConnell

"I was served this for lunch whilst houseboat-cruising the backwaters of Allepey, in Kerala, southern India. Thoran is a dry vegetable dish cooked with onion, curry leaves, spices and chilli and is typical of the Keralan cuisine. This dish is sweet, earthy and enjoyable hot or cold. Instead of beetroot, you can exchange for carrot, cabbage or green beans. You can even use a mixture of all! Just be sure that the vegetables are shredded or grated for correct texture and quick cooking."  - cade

 

South Indian Beetroot Thoran
(serves 4 as a side)

2 large beetroots, grated
1 red onion, finely diced
1 tsp mustard seeds
1/2 tsp cumin seeds
10 fresh curry leaves
1 whole dried red chilli
1/2 green chilli, chopped (seeds removed)
1 tsp fresh ginger, diced or minced
2 tbsp coconut oil
1/4 cup desiccated coconut, toasted Unrefined
salt to taste  

SPICE MIX

1 tsp turmeric powder
1 tsp coriander power
1/2 tsp ground cardamon
1/4 tsp black pepper
1/2 tsp cinnamon
1 clove or 1/8 clove powder (beaten in mortar and pestle)
 
METHOD
 
heat coconut oil in a large pan, 
add mustard seeds and cook briefly until they pop, 
add cumin seeds and stir for 10-20 seconds
add the onions & curry leaves, cooking for several minutes until onions soften and brown. 
add green chilli, whole red chilli and ginger, cook for a minute. 
add spice mix and fry for 30 seconds, being careful not to burn. 
add shredded beetroot, 1/4 cup water and salt to taste. approx 1/2- 1 tsp himalayan or sea salt
cook with a lid for 10-15 minutes until beetroot softens. 
check and stir regularly. 
if beetroot is sticking add a little more water. 
if water is sitting in the bottom of the pan, evaporate with the lid off. 
mix in the toasted coconut and adjust salt if needed
serve hot or cold. 
 
Recipe Cade McConnell