Thoran is a classic stir-fry from Kerala, featuring a delightful mix of finely chopped or grated vegetables, coconut, and a hint of spices. You will love how zucchini and carrots are sautéed with onions and chillies, all brought together with a fragrant tempering. The dish is then finished with a sprinkle of grated coconut and spices. This dish offers a mild spice level that pairs wonderfully with steaming rice or even chapati.
Peel and grate the carrot. Set them aside once done. Finely chop the zucchini and onion into even pieces. Slit the green chilli lengthwise or slice it finely.
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Temper the spices
Heat coconut oil in a skillet over medium heat. Toss in the mustard seeds. Once they begin to crackle, add urad dal, dry red chillies, and curry leaves. Sauté until the urad dal turns golden brown and aromatic.
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Sauté the aromatics
Next, add the chopped onion and green chilli. Sauté for about 3 minutes, until the onions turn translucent.
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Cook the vegetables
Add the grated carrot, chopped zucchini, turmeric powder, and salt. Mix everything well so that the vegetables are evenly coated with the seasonings. Cover the skillet with a lid and cook on a low flame for about 12 minutes, stirring occasionally to prevent sticking or burning.
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Add coconut and spices
Once the vegetables are tender, add grated coconut, cumin powder, and red chilli powder. Stir well to combine everything and cook for another 3 minutes on a low flame. Add a few fresh curry leaves at the end for an extra burst of aroma.
Description - Step 6
Finish and serve
Turn off the heat and give your thoran a gentle mix. Serve warm with hot steamed rice, sambar, or rasam.
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Indian
Easy
Main Course
