To the regular beet root thoran, I added sprouted green gram and let them half-cook. This thoran, while consumption, are quite crunchy.
Ingredients:
Beet root - 1 cup (heaped, peeled and chopped)
Sprouted green gram - 1 cup
Grated coconut - 1/3 cup
Shallots - 8 (very small)
Green chillies - 2 (long)
Cumin seeds - 1 tsp.
Turmeric powder - 1/4 tsp.
Curry leaves - few
Oil - 1 tbsp.
Salt (to taste)
Mustard seeds - 3/4 tsp.
Urad dal/black gram - 1 tsp.
Method:
Grind shallots, green chillies, cumin seeds, coconut and turmeric powder coarsely without adding water.
Heat the oil and add mustard seeds and black gram. When they crackle, add the coarse paste and curry leaves and sauté till the raw smell fades away. Now add the beet root, sprouted green gram and salt.
Cover and cook the thoran for 10 minutes.
Sauté it every 2 minutes to avoid burning.
When the beets are half-cooked, remove from heat.
Serve as an accompaniment for rasam rice, sambar rice and roti.
Ingredients:
Beet root - 1 cup (heaped, peeled and chopped)
Sprouted green gram - 1 cup
Grated coconut - 1/3 cup
Shallots - 8 (very small)
Green chillies - 2 (long)
Cumin seeds - 1 tsp.
Turmeric powder - 1/4 tsp.
Curry leaves - few
Oil - 1 tbsp.
Salt (to taste)
Mustard seeds - 3/4 tsp.
Urad dal/black gram - 1 tsp.
Method:
Grind shallots, green chillies, cumin seeds, coconut and turmeric powder coarsely without adding water.
Heat the oil and add mustard seeds and black gram. When they crackle, add the coarse paste and curry leaves and sauté till the raw smell fades away. Now add the beet root, sprouted green gram and salt.
Cover and cook the thoran for 10 minutes.
Sauté it every 2 minutes to avoid burning.
When the beets are half-cooked, remove from heat.
Serve as an accompaniment for rasam rice, sambar rice and roti.
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