Hello My Dear Wonderful Readers!
How are you all doing today? How has the week been so far. I can’t not wait for this week to end. It has been such a landslide of incidents! From my husband falling sick, to my camera dying on me during a shoot, to my phone falling from my hand and losing its display. It has all been one eventful week. My son has on the contrary been so understanding and cooperative. I think children just know when some thing is wrong and its not them just misbehaving 🙂
Now coming back to the recipe. “Thoran” is basically any vegetable (or sometimes meat) that is cooked on high flame almost like a stir fry and is accompanied with freshly grated coconuts and a variety of tempering. In this recipe, the tempering is made up of Urad Dal- Black (gram without the skin), red chillies, loads of curry curry leaves, mustards seeds fried in a little bit of oil. This is what gives the entire dish its wonderful fresh yet spicy taste and aroma. “Thoran” can be made with all kinds of vegetables but the spices used for different vegetables vary. For some you could use garlic and cumin seeds and others may require other spices.
In the coming weeks, I wanna make a conscious effort to share more Malayali cooking on my blog. Also I firmly believe that pure coconut oil is a very healthy alternative to refined oils like sunflower, peanut and mustard. But thats just me 🙂 What you should know is that this dish is the perfect, light, accompaniment to a bowl of hot rice and maybe a dal or sambar.
- Beetroot – 3 cups ( chopped)
- Carrot – 3 cups (chopped)
- Shallots – 6 (chopped fine)
- Coconut Oil – 3 tbsp
- Urad Dal – 2 tbsp
- Dry Red Chillies – 4
- Mustard Seeds – 1 tbsp
- Fresh Desiccated Coconut – 1 cup (packed)
- Salt – according to taste
- Turmeric Powder – 1/2 tsp
- Curry Leaves – 10 – 14
- In a heavy bottom wok, heat oil.
- Once the oil is nice and hot, add the Urad dal. When the Urad Dal turns from white to light yellow add the mustard seeds
- This way you will fry both the Urad dal and the mustard seeds cooking and popping at the same time
- Now add the red chillies and the curry leaves
- Once the leaves have fried well, turn off the flame and with a slotted spoon, spoon out the the mixture. Make sure to drain out all the oil in the same wok. Set the curry leaves tempering aside ( we will use it at the end)
- Now turn on the flame again and when the oil is nice and hot add the shallots. Once the shallots are translucent add the beetroot. Give it a quick mix
- Cover and cook the beetroot till they are cooked half way through
- Then add the carrots and cover and cook till they are both cooked well. ( I find that beetroot takes a little longer than carrots to cook thats why I use this method)
- Finally open the cover and add salt and turmeric powder
- Give it a good mix cook for 2 mins on high flame
- Then add the fresh coconut and turn off the flame
- Just before you serve add the curry leaves + urad dal tempering on top of the beetroot and carrots and give it a quick mix
- Serve with hot rice and dal or sambar