Tapioca And Beetroot Thoran

Ingredientsfor 5 servings

• 1 kg Tapioca
• 1/2 kg Beetroot
• 15 nos Shallots (Kunjulli)
• 1/2 inch Ginger
• 4 Cloves Garlic
• 2 nos Green chillies
• 1/2 tsp Turmeric powder
• 1 tsp Chilly powder
• 1 cup Coconut — shredded
• 1 tsp Cumin seeds (Jeerakam)
• 1/4 tsp Fenugreek (Uluva)
• 2 nos Dry red chillies
• 1 tsp Mustard seeds
• 10 nos Curry leaves
• 1 tbsp Cooking oil
• Salt, to taste

Preparation

1. Step 1

   Cut the tapioca into very thin pieces, add salt and boil in enough water till the tapioca pieces are done. Drain out the water and leave to cool a bit.

2. Step 2

   Grate the beetroot. Mix it with the boiled and cooled tapioca. Set aside.

3. Step 3

   Meanwhile, grind to a coarse paste: 3/4 cup shredded coconut, cumin seeds, fenugreek, 7 small onions, garlic, ginger and 2 green chillies.

4. Step 4

   Mix the coconut mixture with the beetroot and tapioca. season with salt to your taste.

5. Step 5

   Pour oil into a pan and heat it. Once hot, crackle the mustard seeds and fry the remaining shallots, dry red chillies, remaining 1/4 cup of grated coconut and curry leaves to a golden brown color.

6. Step 6

   Add turmeric and red chilly powder and stir in previously prepared tapioca mixture. Cover and wait till the veggies are cooked.

7. Step 7

   Tapioca and beetroot thoran is ready.

8. Step 8

   Tip: While boiling tapioca, add salt only when it is almost cooked. It should not be over cooked, otherwise the tapioca will get mushy.