Beetroot – Carrot Thoran Recipe
Ingredients(Serves 8)
1. Beetroot – 1 large
Carrot – 3 medium-small
2. Oil – 2 – 3 tsp
3. Mustard seeds – 3/4 tsp
Dried red chilies – 2, broken
4. Grated coconut – 1 cup heaped
Turmeric powder – 1/2 tsp
Chilly powder – 1/2 tsp
Green chilies – 2 – 3
Pearl onions – 3
Garlic – 2 – 3 small cloves
5. Curry leaves – 1 sprig
6. Salt – To taste
Method
1. Peel and finely chop beetroot and carrots. I used a food processor to chop them. You can grate them instead.
2. Crush the green chilies, pearl onions and garlic cloves in a mortar and pestle. Combine the grated coconut with this crushed mixture, turmeric powder and chilly powder. Mix well and set aside.
3. Heat oil in a cheena chatti / any deep pan at medium heat. Splutter mustard seeds and fry dried red chilies. Add the crushed coconut mixture and stir for about 10 – 15 seconds. Add the finely chopped beetroot, carrot and enough salt. Mix well. Sprinkle 2 – 3 tbsp water and cover and cook for 8 – 10 minutes at meidum-low heat, stirring occasionally until the veggies are done. Open the lid and cook for a minute until water evaporates completely. Switch off. Yummy beetroot-carrot thoran is ready! Serve with rice and any side-dishes.
In the picture, what is the wet dish you feature beside the Thoran, Maya?
Thats meen-thakkali curry..heres the link
http://www.yummyoyummy.com/2014/11/meen-thakkali-curry-fish-tomato-curry.html