To begin making the Beetroot Thoran recipe, In a non stick wok, add 2 tablespoons coconut oil and saute the finely chopped beetroot for a while.

Add 1 cup water or more and cook the beetroot till soft with lid closed.

Turn off the gas and drain the water. You can collect the water and later use it in making some curry or stew.

In the same wok again heat 2 tablespoon coconut oil and add mustard seeds, urad dal, curry leaves and dry red chili. Saute them till mustard crackles.

Now add the cooked beetroot and fry for some time till the moisture starts absorbing.

Add salt, red chili powder, turmeric, coriander powder and stir nicely. Adjust oil if required and close the lid to cook for another 5 to 6 minutes.

Meanwhile add coconut and green chilies to a mixer and grind coarsely. 

Once the beetroot thoran is done, turn off the gas and garnish with the freshly ground coconut and chilli. 

Serve Beetroot Thoran with hot steamed rice and keerai sambar for a perfect South Indian meal.