Carrot Thoran | From Kerala

Colourful coconut-y carrot goodness.

Carrot Thoran

Thorans are dishes from Kerala that go with anything. A side dish to any meal of any cuisine, a lunch by itself or with a green salad, a meal with some rice and perhaps some dal.

The beauty of this mighty coconuty dish is that it can be made with almost any vegetable. There are traditional vegetables, of course – cabbage and carrot, to name a couple. But try thinking tender asparagus stalks. Jicama. Turnip. Snow Peas. The beauty of Thorans is that they enhance the vegetable, and do not overwhelm it with spices.

You might also want to try other dishes from Kerala, such as Avail, Aubergines in Coconut Milk, Cabbage Thoran and Neyyum Parippum.

You might like to browse all of our Kerala recipes are here and here. Perhaps you are looking for other Thoran/Poriyal recipes here and here, or other Vegetable Fry recipes. Explore our Carrot recipes here and here. Or you might like to browse Indian recipes here and here, and be inspired by our Spring recipes here and here.

Carrot Thoran

The essence of a thoran is a vegetable cooked with coconut, mustard seeds, shallots/onion, curry leaves and turmeric powder over a hot stove or fire. That is it.

Kerala is the land of coconut. It is everywhere, in many many forms, and in most, if not all cooking. The coconut shreds in thorans give them a delicacy that they would not have without it. With the vegetables chopped finely and uniformly, the dish has such grace. Unfortunately, I am without the skill or discipline to chop with such precision, but I do my best.

Today a traditional style thoran – Carrot Thoran. Blessings to Kerala.

Carrot Thoran from Kerala

Source: First made by my SIL in 2000
Cuisine: Kerala, South India

Prep time: 5 mins
Cooking time: 5 or 6 mins
Serves: 3-4 depending how you use it

ingredients
5 medium carrots, peeled and chopped medium fine
0.25 cup fresh grated or dried grated coconut
1 white or red onion, chopped finely
0.5 tspn black mustard seeds
0.5 tspn turmeric powder
0/5 – 1 tspn red chilli flakes (adjust to your taste)
1 tsp. urad dal
2 tspn ghee or coconut oil
4 or 5 curry leaves

method
Heat the ghee or oil on medium heat in a kadai, wok or pan. Add the mustard seeds. When they pop, add the urad dal and curry leaves.

Then add the onions and sauté till they soften.

Add the carrots, chilli flakes and turmeric. Stir well to combine the ingredients and stir fry the mixture for a couple of moments. Sprinkle about 2-3 tablespoons water over the mixture and cover with a lid. Cook on a low heat for a couple of minutes until the carrot is sufficiently cooked.

Add the coconut and stir in. Add a little more ghee or coconut oil and fry for a minute to take off any moisture that is left.

That is it!

 

 

 

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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