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Thoran is an integral part of Onam Sadhya, showcasing Kerala's traditional flavours through a dry stir-fry of vegetables and grated coconut.
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It uses seasonal vegetables, symbolising the harvest, which is central to the Onam festival.
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The dish provides balance to the multi-course meal, with its simplicity and mild spices complementing the richer dishes served during Sadhya.
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- ½ cup Fresh coconut, grated - 2 Green chillies roughly chopped - 1 teaspoon Cumin seeds - 3 Carrots chopped - 1 cup Green beans chopped - 1 teaspoon Coconut oil - ½ teaspoon Mustard seeds - 1 teaspoon White Urad Dal - ¼ cup Pearl onions finely chopped - 2 sprigs Curry leaves - ½ teaspoon Turmeric powder - 1 teaspoon Salt
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Finely chop carrots and beans, pressure cook with salt and 3 tablespoons of water for 2 whistles. Release pressure immediately and set aside.
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Grind fresh coconut, green chillies, and cumin seeds into a coarse mixture. Keep it aside.
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Heat oil, crackle mustard seeds and urad dal. Sauté pearl onions and curry leaves until soft, then add turmeric powder and the ground masala.
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Stir in the cooked vegetables, adjust salt, cook for a minute, and serve hot.
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When will you try making thoran?
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