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	Coconut , grated
	2 cups	Cabbage , finely chopped
	1 cup	Carrot , julienned
	1 small	Onion , finely chopped
	2 cloves	Garlic , minced
	2 tablespoons	Coconut oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Turmeric powder
	2 numbers	Green Chili , slit
	1 sprig	Curry Leaf
	1 pinch	Asafoetida
	—	Salt , to taste

Instructions

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

Tips

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