My final entry to RCI - Cuisine of Kerala is a beetroot thoran. I was hoping to post more interesting recipes for the event but got too busy then. This recipe is here simply for the lovely colour beetroot imparts - wild and pink!
1 large beetroot boiled and grated
3 tbsp coconut grated
1 onion minced
2 green chillies minced
1 tsp mustard seeds
a sprig of curry leaves
juice of half a lime
Heat a tbsp of oil in pan. Add the mustard seeds and let it crackle. Add the onion, green chillies and curry leaves and sautee till the onion is translucent. Then add the beetroot and coconut, mix well and allow it to cook for 2-3 minutes. Add the lime juice and stir. That's all. Can it get quicker than this?