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Beetroot thoran

Beetroot thoran
Photo: Sanjoykanneth, CC BY-SA 4.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Beetroot360 g (~2½ medium)
  • Frozen grated coconut50 g
  • Green chillies¾
  • Garlic2 cloves
  • Mustard seeds½ tsp
  • Curry leaves¾ sprig
  • Coconut oil3¼ tsp
  • Salt¾ tsp

You need

  • Non-stick frying pan (24–28 cm)
  • Mortar and pestle
  • Box grater
  • Vegetable peeler
  • Measuring cups and spoons

Method

  1. Peel 360 g (~2½ medium) beetroot and grate it on the coarse side of the grater. Wear gloves or rub your hands with a little oil first; beetroot stains.
  2. Crush 50 g frozen coconut and 2 cloves garlic in the mortar for about 30 seconds, until the garlic is broken up.
  3. Heat 3¼ tsp coconut oil in the frying pan on medium-high for 1 minute. Add ½ tsp mustard seeds and hold a lid over the pan until they pop, about 30 seconds.
  4. Add ¾ sprig curry leaves and stir for 10 seconds. Add the beetroot and ¾ tsp salt and stir for 1 minute.
  5. Cover, turn the heat to medium-low and cook for 8 minutes, stirring once, until the beetroot is soft when you squash a shred against the pan.
  6. Add the coconut mix, turn the heat to medium and stir for 2 minutes, until the pan is dry and the coconut has turned pink.
  7. Spoon out the toddler and kids' portion. Finely chop ¾ green chilli, stir it into the rest and toss for 1 minute.

Tips

  • Beetroot can turn a toddler's nappy pink the next day. That is normal.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Asthma: buy frozen grated coconut without sulphites (220–228).
  • Toddlers: take their portion out before adding chilli or pepper.