Beetroot Mezhukkuvaratti
A classic Kerala thoran where beetroot meets freshly grated coconut in a quick, dry stir-fry. Mustard seeds crackle in coconut oil, curry leaves crisp up, and the whole thing comes together in minutes.
Ingredientsfor 4 servings
- 1 Bowl Beetroot — finely chopped
- 1 Teaspoon Mustard seeds
- 2 Tablespoon Oil
- 1 Tablespoon Pepper powder
- Curry leaves
- Salt, to taste
Preparation
Step 1
Boil oil in a pan. Add mustard and curry leaves.
Step 2
Add beetroot now and Stir everything together thoroughly.
Step 3
Next, add pepper powder and salt, Stir everything together thoroughly and cook in low flame till the curry is fried well.
Tip
Shred the vegetable as fine as you can — the thinner the cuts, the better the thoran. A sharp knife makes all the difference.
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