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A plate with Indian style stir fry using beetroot and coconut.
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5 from 32 votes

South Indian Style beetroot Stir fry - Vegan, Gluten-free side dish

Beetroot Thoran aka South Indian beetroot stir fry is an easy, quick, vegan, and gluten-free side dish to pair along with rice. This stir fry takes just 15 to 20 minutes to make. I have given both a stovetop and Instant top method.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Indian
Keyword: Beetroot stir fry, Beetroot stir fry with coconut, How to make beetroot stir fry in Instant pot, South Indian style beetroot stir fry
Servings: 4 people
Calories: 124kcal
Author: Lathiya

Equipment

Ingredients

  • 1 1/2 Cup Beetroot peeled and grated
  • 1/2 Cup Onion chopped
  • 1/4 Cup Coconut grated
  • 1/4 Teaspoon Turmeric powder
  • 1 Teaspoon Red chili powder
  • Salt as required
  • 1 Teaspoon Mustard seeds
  • 1/2 Teaspoon Channa dal
  • 1/2 Teaspoon Urad dal
  • Curry leaves few
  • 1 Teaspoon Oil

Instructions

Stovetop Method

  • Heat oil in a pan and crackle mustard seeds.
    Pan with spluttering mustard seeds and lentils.
  • Add chana dal nad urad dal. When it turns golden add chopped onion and curry leaves.
    Pan with chopped onions and curry leaves sauteing.
  • When onion turns translucent add turmeric powder and red chili powder.
    Pan with sauteed onions and spice powders.
  • Stir for a minute and add grated beetroot.
    Grated beetroot add to the pan with sauteed onions and spice powders.
  • Cook covered in medium flame. Stir occasionally.
  • When it's half cooked add salt.
  • When beetroot is cooked add grated coconut, stir for a minute.
    Grated coconut added to the cooked beetroot in a pan.
  • Switch off. Serve along with rice.
    Over head shot of a plate with beetroot stir fry in a bowl, sambar, a spoon and a sprig of curry leaves.

Instant pot Method

  • Switch on the Instant pot. Press the saute button.
  • Add oil to the inner pot. Add mustard seeds.
  • While it splutters, add dal. When it turns brown, add chopped onions and curry leaves.
  • Once the onion turns translucent, add the spice powders and saute.
  • Then add the grated beetroot and stir. Cover with the glass lid and cook for 4 to 5 minutes while stirring occasionally.
  • End with adding the grated coconut. Switch off the instant pot.

Notes

  1. You can adjust the spice powders as per your taste.
  2. You can skip the coconut if you don’t like it.

Nutrition

Serving: 1person | Calories: 124kcal | Fat: 8.25g