Thoran is a straightforward blended vegetable stir fry that may be made with an array of greens. It’s fragrant with shallots, garlic cumin and coconut oil. It’s a obligatory part of an onam sadhya.
Thoran
Components
Combine vegetabless – 3 cups (I’ve used solely carrots, cabbage and string beans. You may also use cauliflower, bitter gourd, inexperienced peas or snake gourd. Finely chop or grate them.)
Shallots – 6-7, crushed
Inexperienced chili – 2, finely chopped
Coconut – ¼ cup, grated
Curry leaves – a sprig
Salt per style
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Entire purple chili – 1, halved
Garlic – 4 cloves, crushed
Turmeric powder – 1 pinch
Chili powder – ¼ teaspoon
Cumin powder – ¼ teaspoon
Coconut oil – 2 tablespoon
Preparation
Warmth oil and add mustard seeds. When it crackles, add cumin seeds. Saute.
Add inexperienced chillies, garlic and curry leaves; saute for a minute. Add crushed shallots and saute once more.
Add grated coconut and purple chilli flakes. Cook dinner for a few minutes.
Add the greens, turmeric powder, chilli powder, salt and blend effectively. Shut and prepare dinner until the greens are finished. Notice that the greens shouldn’t be overcooked.
Serve scorching with Kerala Matta rice
Recipe by Government chef Jesu S. Lambert, Lodge Savera
