Beetroot carrot thoran is a healthy side dish for rice. Beets and carrots are cool-season vegetables that add vibrant color and fresh flavor to your healthy diet. Though they are usually consumed as root vegetables, beet and carrot greens are also edible and highly nutritious. They have huge health benefits. Carrot is loaded with Vitamin A and is well known for its role in promoting healthy vision, particularly the ability to see in low light conditions. Carrot also help in preventing some forms of cancer. On the other hand, beetroots are high in immune-boosting vitamin C, fiber, and essential minerals like potassium and manganese. Beets also contain the vitamin B folate, which helps reduce the risk of birth defects.
Now that we know the benefits of these veggies, let’s move on to the recipe….
Ingredients
- 2 medium Beetroots
- Two medium Carrots
- 2 tsps. Oil
- 1/2 tsp. Mustard seeds
- 2 Dried red chilies
- 1 cup Grated coconut
- 1/2 tsp. Turmeric powder
- 2 Green chilies
- Two Pearl onions, chopped
- 1 Garlic clove
- A tsp. cumin and fennel seeds
- 1 tsp. Urad dal
- Curry leaves, a sprig
- Salt, to taste
Method
- Peel and finely chop beetroot and carrots. I used a food processor to chop them. You can grate them also.
- Grind the green chilies, grated coconut, cumin and fennel seeds, and garlic cloves in a mixer.
- Heat oil in a pan. Add mustard seeds and let them crackle. Then add urad dal, curry leaves and red chilli. Next add the chopped onions.
- When the onions turn translucent, add the finely chopped beetroot, carrot, turmeric and enough salt. Mix well. Sprinkle 2 – 3 tbsp water and cover and cook for 8 – 10 minutes at medium-low heat, stirring occasionally until the veggies are done. Open the lid and cook for a minute until water evaporates completely.
- To the cooked veggies add the ground mix of coconut. Mix well and allow to cook for 10-15 seconds.
- Yummy beetroot-carrot thoran is ready ! Serve with rice and any other side-dishes.