Thoran

Thoran

Thoran

Veg Vegan

A dry stir-fry of finely chopped vegetables — beans, cabbage, raw banana, or any seasonal produce — tossed with freshly grated coconut, green chillies, turmeric, and mustard seeds. A fixture on every Kerala plate, from daily meals to the Onam sadya.

Cuisines

Travancore Kerala Kerala Christian Malabar

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

1 cup grated coconut
2 cups finely chopped cabbage
1 cup carrots, julienned
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon turmeric powder
2 numbers green chilies, slit
1 sprig curry leaves
1 pinch asafoetida
— salt to taste

Instructions

  1. 1 Heat coconut oil in a pan over medium heat.
  2. 2 Add mustard seeds and allow them to splutter.
  3. 3 Add curry leaves, green chilies, and minced garlic. Sauté for a minute.
  4. 4 Add the chopped onion and sauté until translucent.
  5. 5 Stir in the turmeric powder and asafoetida.
  6. 6 Add the chopped cabbage and carrots, and mix well.
  7. 7 Add salt to taste and stir to combine.
  8. 8 Cover and cook on low heat for 5-7 minutes, stirring occasionally, until the vegetables are tender.
  9. 9 Add the grated coconut and mix thoroughly.
  10. 10 Cook for another 2-3 minutes, then remove from heat.
  11. 11 Serve warm as a side dish with rice.

Tips

For a variation, you can add other vegetables like beans or peas.