Celery-Carrot Thoran
Finely chopped carrot stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse of the Kerala meal. Quick to make, always welcome on the banana leaf alongside rice and sambar.
Ingredientsfor 8 servings
- 6 - Celery — chopped
- 2 nos Carrots chopped, medium
- 1 nos Onion chopped, small
- 2 nos Green chillies — chopped
- 2 nos Garlic pods
- 3/4 cup Coconut — grated
- 1/2 tsp Turmeric powder
- 1 Stem Curry leaves
- 1/2 tbsp Mustard seeds
- Salt, to taste
- 2 tbsp Oil
Preparation
Step 1
1)Grind together coconut, garlic and turmeric powder into a coarse form. 2)Heat the oil in a pan. 3)let the mustard seeds crackle. 4)Add curry leaves. 5)Add the chopped ingredients and cook for 3 - 4 minutes. 6)Add the ground coconut mixture along with salt and sauté. 7)Lower the flame and cover with a lid. 8)Cook for about 3 minutes 9)Remove the lid and cook again.
Tip
Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.
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