Thoran
Finely chopped cabbage 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 5 servings
- 500 g Cabbage, Longrunner beans finely chopped, Payar/Achinga
- 2 tsp Coconut oil
- 1/2 tsp Mustard seeds
- 1 tsp Black gram (Uzhunnuparippu)
- 4 nos Dry red chillies — cut into 2 - 3 pieces, kollamulaku
- Salt, to taste
- 2 - Green chillies — finely chopped
- 1/4 tsp Turmeric powder
- 1/4 tsp Red chilly powder
- 1 cup Coconut — grated
- 1/4 tsp Cumin seeds (Jeerakam)
- 2 sprig Curry leaves
- 2 nos Garlic pods
Preparation
Step 1
Crush coconut, cumin seeds, curry leaves and garlic.
Step 2
Boil the vegetables in a pan along with salt and chillies.
Step 3
Warm the oil in a pan or a kadai.
Step 4
Let the mustard seeds crackle followed by black gram and dry red chillies.
Step 5
Add tumeric powder, chilly powder, boiled vegetables and crushed mixture.
Step 6
Stir everything together thoroughly. Serve hot.
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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