Beetroot leaves picked from my organic veggie garden and turned into a Kerala style Thoran- beetroot leaves stir fried with grated coconut…
It’s a pure joy when I harvest veggies from my garden and cook with it. Today, I decided to pick some of the beetroot leaves and make a simple Kerala style Thoran with it. Beet leaves resemble to swiss chard. This was the first time I cooked with beet leaves. I often cook with swiss chard: have made a few dishes with it.
Beet leaves have an earthy taste, I didn’t find it to be bitter. The earthy taste of beets is due to an organic compound which microbes produce in the soil. It’s called “geosmin”. Some people might not enjoy the earthy flavor of the beet leaves. However, it’s packed with antioxidants, essential vitamins and minerals; for that reason it’s important to include this amazing greens to your diet.
Try this Kerala style Thoran, chopped beet leaves are stir fried with grated coconut and some seasonings. Can be served as a side dish along with rice, roti etc.
- Oil- 1 tbsp
- Mustard seeds- ¾ tsp
- Chana Dal- 1 tbsp
- Urad Dal- ½ tbsp
- Dried red chilies, halved- 2
- Curry leaves- 1 sprig
- Onion, chopped- 1
- Salt- ½ tsp
- Turmeric powder- ⅛ tsp
- Chili powder- ½ to 1 tsp (based on spice level)
- Beetroot leaves, chopped- a bunch
- Grated coconut- ½ cup
- Wash the beetroot leaves taken in a strainer under running water. Pat dry and roughly chop the leaves.
- Place a pan over medium heat.
- Add oil, let oil turn hot.
- Add mustard seeds, let it splutter.
- Add chana dal first, saute for a few seconds.
- Add urad dal, saute till the dals turn golden in color.
- Add dried red chilies and curry leaves, saute for a few seconds.
- Add chopped onion, season with salt. Saute till golden in color.
- Add turmeric powder and chili powder, combine well,
- Add chopped beet leaves, cook till they turn wilted for 3 minutes.
- Add grated coconut, saute till coconut turns golden in color.
- Remove the pan from the heat.
- Serve this as a side dish along with rice, roti etc.