Asparagus Thoran
Simple, honest, and on every Kerala lunch plate — mixed thoran is coconut oil, grated coconut, and a handful of spices working quietly together. No fuss, just good food.
Ingredientsfor 4 servings
- 1 bunch Green Asparagus Sathavari
- 1/2 cup Shallots — sliced (Kunjulli)
- 3 nos Green chillies — chopped
- Curry Leaves A sprig
- 1/2 cup Coconut — grated
- 4 Cloves Garlic — crushed
- 1/2 tsp Turmeric powder
- 2 tbsp Oil
- 1/2 tsp Mustard Seeds
- Salt, to taste
Preparation
Step 1
Slice asparagus thinly in round shapes. Discard the hard end part of it.
Step 2
Heat 2 tbsp oil in a non stick pan and let the mustard seeds crackle. Add shallots, green chillies, crushed garlic and curry leaves and cook for a few minutes.
Step 3
Add the sliced asparagus pieces and cook for a few minutes.
Step 4
Add turmeric powder, salt and coconut. Stir everything together thoroughly.
Step 5
Cover the pan with a lid and Let it cook for 8 minutes, stirring occasionally until cooked.
Step 6
When the thoran is dry enough take it off the heat and serve with rice. Note: Do not add water.
Tip
The pan should be completely dry when you finish — no moisture should remain. That dryness is what gives thoran its characteristic texture.
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