Crunchy Beetroot & Sprouts Thoran

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 πŸ˜€ 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 πŸ™‚ 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 πŸ˜‰

The coconut mixture and the sprouts are enveloped in the beautiful colour of the beetroot
The coconut mixture and the sprouts are enveloped in the beautiful colour of the beetroot

Cruncy Beetroot & Sprouts Thoran

Ingredients:

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
Curry leaves
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
Method:

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.

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3 thoughts on “Crunchy Beetroot & Sprouts Thoran

  1. Thanks Arch! πŸ™‚ I would love to get some recipes from you when you have the time. You are an awesome cook and I know because i have tasted the perfect chai u made:-) anybody who can nail the chai is a great cook, i think πŸ˜€

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