Life is very complicated and sometimes, it’s the simplicity of some people that really attracts us to them. One such person I am really in awe of is my aunt-in-law, Shobhana Nair. She is proof that SuperWoman exists 😀 A teacher by profession, a pampering mother, a beautiful and intelligent companion to her husband and an adored family member, she seems to possess a ‘customised’ nature for all. What I truly admire about her is her ability to multitask like she was born to do that! And yet, no matter how busy she is, if there is a social or if someone’s ill, she is right there, by their side, spreading her sunny, enthusiastic spirit 🙂 Like most women, she draws her strength from troubles, smiles during distress and grows stronger with prayers. She is a beautiful woman!
Since it was her birthday last month and Women’s Day earlier this month, I dedicate the recipe of a simple, nutritious, dry side-dish from Kerala to Shobha appachi because they share the crunchy and soft quotient 😉
Cruncy Beetroot & Sprouts Thoran
Beetroot – 2 medium sized, peeled and chopped finely or grated
Moong Sprouts-half a cup
Coconut Oil – 2 tbsp
Mustard Seeds – 1 tsp
Uncooked rice or Urad dal – 1 tsp
Dry Red Chillies-2
A pinch of turmeric
Salt to taste
Grind into a paste:
Coconut – 1 cup
Green Chillies – 2
Shallots / Sambar Onion – 3
Garlic – 2 cloves
Cumin Seeds – 1 tsp
Heat a little oil in a deep pan and add mustard seeds. Once the seeds crackle, add uncooked rice and stir till they fluff up. Add red chillies, curry leaves and the chopped/grated beetroot along with the sprouts. Add turmeric and saute the beet till the raw smell fades. Push the beet to the sides of the pan to make a small gap in the centre. Fill the gap with the ground coconut mixture. Cover and cook on sim. After five minutes, add salt, mix well and cook till for another 2-3 minutes or till the beet is crunchy. Serve with hot brown or white rice.
Traditionally, a thoran can be made with different vegetable, with small variations in spices. I love beetroot and there is always some sprouts in my refrigerator because I consider sprouts as wonder food so I combined the two for this recipe. You can also go for just the beet or substitute it with cabbage, beans or carrot.