Beetroot and ruby chard thoran recipes

Category: Starters and mains

Beetroot and ruby chard thoran


  • 2tbsp coconut oil
  • 3⁄4tsp brown mustard seeds
  • 2tsp urad dal (split and skinned black lentils, available to buy at
  • 2-4 dried chillies
  • 20 fresh curry leaves
  • 500g raw beetroot, peeled and chopped into 1cm cubes
  • 2 small shallots or 1⁄2 red onion, peeled and quartered
  • 80g coconut, freshly grated, plus extra to serve
  • 1tsp cumin seeds
  • 18g fresh ginger, finely chopped (peeled weight)
  • 1 large garlic clove, peeled
  • 14 large stems of ruby or rainbow chard, leaves shredded and tender stems sliced


Serves 4-6

Heat the oil in a non-stick saucepan over a medium heat. Add the mustard seeds, lentils and dried chillies and reduce the heat. Once the popping of the mustard seeds starts to subside and the lentils have turned a light golden colour, add the curry leaves. Follow 5 seconds later with the chopped beetroot and some salt. Stir well for a few minutes and then reduce the heat.

Cover and allow to cook for 18-20 minutes, or until the mixture begins to soften. Meanwhile, blend the shallots or onion, coconut, cumin, ginger and garlic to form a coarse paste. Add to the beetroot and cook gently for 5-6 minutes, stirring occasionally, then add the chard. Cook for another 3-4 minutes. Taste and adjust the seasoning, sprinkle with the extra coconut and serve.

Recipe credit: Recipes and photographs taken from I Love India by Anjum Anand. Photography by Martin Poole (Quadrille, £20).

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