Paleo Beetroot Thoran

Brighten up your Paleo menu with this vibrant and nutritious Paleo Beetroot Thoran—a traditional South Indian dish reimagined to fit grain- and dairy-free lifestyles. Packed with earthy grated beetroot, toasted spices like mustard and cumin seeds, and the tropical creaminess of fresh coconut, this dish delivers a medley of textures and flavors in every bite. Enhanced with aromatic curry leaves, turmeric, and a hint of heat from dried chilies, this wholesome side dish is entirely Paleo-friendly and ready in just 35 minutes. Serve it as the perfect accompaniment to grilled proteins or a refreshing salad, and let its bold colors and flavors take center stage in your meal. Perfect for those seeking healthy, gluten-free, and nutrient-packed options, this Paleo Beetroot Thoran offers a delicious way to savor the goodness of beets with minimal effort.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Beetroot
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 2 pieces Dried red chilies
• 10 leaves Curry leaves
• 1 medium Onion
• 3 cloves Garlic
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 100 grams Grated fresh coconut
• 1 piece Green chili

Directions

Step 1

Wash and peel the beetroot. Grate it using a grater or a food processor and set aside.

Step 2

Heat the coconut oil in a large frying pan over medium heat.

Step 3

Add mustard seeds and allow them to crackle. Then add cumin seeds, dried red chilies, and curry leaves.

Step 4

Once the spices are fragrant, add the sliced onion and sauté until the onions are translucent.

Step 5

Add the minced garlic and sauté for another minute until fragrant.

Step 6

Stir in the grated beetroot, turmeric powder, and salt. Mix well to combine.

Step 7

Cover the pan with a lid and let it cook on low heat for about 10 minutes, stirring occasionally, until the beetroot is tender.

Step 8

While the beetroot is cooking, blend the grated coconut with green chili to form a coarse mix.

Step 9

Once the beetroot is cooked, add the coconut mixture to the pan and stir evenly.

Step 10

Cook for another 2-3 minutes until the coconut is well incorporated and the beetroot is fully cooked.

Step 11

Adjust salt to taste and remove from heat.

Step 12

Serve hot as a side dish with Paleo-friendly meals.

Nutrition Facts

Serving size	(824.5g)

Amount per serving	% Daily Value*
Calories	953.2

Total Fat 64.7g	0%
Saturated Fat 53.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2787.7mg	0%
Total Carbohydrate 91.6g	0%
Dietary Fiber 24.3g	0%
Total Sugars 49.7g
Protein 16.6g	0%

Vitamin D 0IU	0%
Calcium 210.4mg	0%
Iron 10.8mg	0%
Potassium 2544.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 6.5%

Carbs: 36.1%