Beetroot thoran

Serves- 3

Thoran is nothing but poriyal cooked with coconut and onion and few spices.I found this recipe in one kerala cookery video in you tube... Initially I felt  adding Fennel seeds  may spoil the poriyal but instead it gave an amazing flavour. My husband loved this poriyal. This tasted similar to the poriyal which is served at hotel.

Ingredients:

• Beetroot - 2 nos
• Coconut gratings - 1/4 cup 
• Green chilli- 1
• Red chilli powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Onion - 1
• Garlic ( optional) - 2 to 3 pods
• Sugar - A pinch
• Salt- To taste

To temper:

• Coconut oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin / jeera - 1/4 tsp
• Fennel seeds- 1/2 tsp
• Urad dhal - 1/2 tsp
• Curry leaves - few
• Asafoetida- A generous pinch

Method :

• Chop beetroot as fine as possible.
• In a pan add coconut oil and temper with items given under to temper.
• Then add sliced onion and green chilli. Saute till onion turns soft.
• Then add finely chopped beetroot, a pinch of sugar,Turmeric, red chilli powder and salt. Saute for a minute.
• Add little water and cook it covered.
• Once beetroot gets cooked add coconut gratings and turn off the gas.
• A great combo for rice..

Notes :

• I dint add garlic as I thought it's flavour may overpower the dish.
• Coconut oil is the best for the poriyal. You can also use other refined oil.