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Beetroot thoran and keralan paratha

When I went to Kerala before Christmas I was served this dish while I stayed on a house boat on the back waters, it was served as a side dish along with some fried fish and other accompanying dishes. It was one of the most memorable meals I had while I was there. I loved it so much that I couldn’t want to try to recreate it at home. It is a spiced dish with grated beetroot and freshly grated coconut. Because I loved it so much I decided to make it the main dish and make some Kerala paratha to go with it, (they where another thing I loved when I was there). It was so tasty and was like being back in India.

Recipe from veg recipes of india

Ingredients

  • 3 medium sized beetroots or 2 large beetroots, finely chopped or grated
  • 4 to 5 tablespoon grated fresh coconut
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 45 shallots, quartered or sliced
  • 1012 curry leaves, whole or chopped
  • 1 or 2 whole red chilies
  • 1 green chili, finely chopped
  • ¾ teaspoon ginger, finely chopped
  • 1 teaspoon turmeric powder
  • ¼ teaspoon red chili powder – optional
  • 1 teaspoon coriander powder – optional
  • 2 tablespoon coconut oil or sunflower oil
  • salt as required
  • cinnamon stick
  • Indian bay leaf optional

masala powder: spices crushed to a medium coarse powder in a mortar pestle OR use ¼ teaspoon garam masala – optional

  • 1 cardamom
  • 2 peppercorns
  • ½ inch cinnamon
  • 1 clove

Instructions

  1. Heat the coconut oil in a pan
  2. Add the mustard seeds. When they pop, add the cumin seeds.
  3. The cumin seeds will start to sizzle now. Immediately add the shallots.
  4. Fry the shallots on a medium flame for 2 minutes.
  5. Now add the whole red chili, chopped green chili and ginger.
  6. Fry for a minute. Add the curry leaves.
  7. Lower the flame & add all the dry masala powders including the crushed and powdered whole garam masala.
  8. Make sure not to burn the masala.
  9. Fry for a half a minute and then add the beetroot. Mix the chopped beetroot with salt.
  10. Cook the beetroot without a lid with occasional stirrings. If the beetroot is grated, they will cook faster. Add a cinnamon stick
  11. This takes approx 10-12 minutes for grated beetroot.
  12. You can also keep the beetroot slightly crunchy if you prefer.
  13. When the beetroot is cooked, add the grated coconut and cook for a minute or two just for the flavors to blend in.

for keralan parathas

For The Dough

  • 1 1/4 cups plain flour
  • 1/4 tsp baking soda
  • 1 tsp sugar
  • 1 tbsp oil
  • salt to taste
  • 1/2 tsp oil for kneading
  • 1/2 cup hot water

mix all the ingredients in a bowl and knead into a soft ball then cover and leave to rest for 1 hour. After it has rested cut the dough into 5 and oil a work surface and roll the dough out and thin and long as possible then pull the dough and roll onto a snail shape and set aside and continue with the rest. Then take one and roll out into approx 10cm circle and heat a pan with a small amount of oil, fry on both sides for a few minutes until it had a nice colour (approx 3 minutes each side)

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