This subzi is a quick okra dish, ready in less than 20 mins, and layered with spices. Its a great tiffin dish and can be served with rice and a chutney for a quick meal. Or afternoon snack.
Okra in Yoghurt is popular across South India, and it is surprisingly good – more than might be expected if you are used to okra cooked with tomatoes as is common in the Mediterranean, Middle East and the US. This recipe is a Tamil version – the Kerala version is similar but also contains coconut.
This is usually made for festival days or other special occasions, although it is wonderful to eat on any day. It is easy to make, taking no more than 20 mins. You will love it.
Sometimes we want a quick dinner without too much fuss. Here it is. Put the rice cooker on, cut up the cauliflower, and dinner is ready in a trice.
The cauliflower is sautéed with seasoning until tender, and then spiced just with garam masala and chilli. You don’t need to grind spices or make spice pastes. This is a simple curry. My friend Priti shared her recipe with me after preparing it for lunch one day.
Bhurji are pan-fried Indian vegetable dishes that are not quite dry, but not really wet dishes. They are dry yet damp dishes. The best known Bhurji is made with eggs and is somewhat like scrambled eggs. But we don’t cook with eggs, so the Bhurji that we make are pure vegetarian. They are similar to the Thoran of Kerala and Poriyal of Tamil Nadu. Bhurji is an Andhra dish.
This one is made with greens and sweetcorn, with spices. Spinach and Sweetcorn is a loved combination in India – the sweetness of the corn playing nicely with the spices against the slight bitterness of the spinach. This dish can be served as it is, a perfect side dish to a meal. Or serve it with cumin rice or some roti for a snack. It is also very very good as a filling for Toasties – Indian style toasted sandwiches. Use it as a filling with some cheese and perhaps sliced tomato.
Some time ago, one of my social media connections, dee, suggested that I cook okra with mustard oil. This is her recipe. We were discussing mustard oil and okra – there is such a natural affinity. When we are drying okra, for example, we mix the okra halves with mustard oil and spices before drying.
You’ll love this recipe – simple, quick, easy and deliciously flavoured.
A seriously deliciously Thoran from Kerala
Spinach Thoran is an everyday side dish for rice which is generally cooked in an Indian wok or Kadhai. In this style of Thoran from Kerala, the main ingredient is stirfried or wilted, then pushed aside while a coconut and spice paste is placed in the centre of the wok. This is covered by the main ingredient and it is allowed to cook gently. This method leads to dishes that are light and delicious.
In this recipe a little rice is used as a spice adding a little texture and a lovely nutty flavour.
A simple stirfry with coconut and spices turns cabbage into a dish you will come back for.
Cabbage is a much under rated vegetable, and it is so easy to cook. Take a couple of spices and work magic. Whoever thought that cabbage could taste so good? This can be served as an accompaniment to rice and curries, but I don’t mind eating it with rice and a salad as a quick meal.
Feel free to browse recipes our Thorans and Poriyals here and here, or other Fry recipes. You might also like our Cabbage recipes here and here. Or you might like to browse Indian recipes here and here. Check out our easy Winter recipes here and here.
Poriyals, from Tamil Nadu, and Thorans, from Kerala in India, are quick dishes where vegetables are stirfried with spices and coconut, turning ordinary vegetables into something amazing. They can form part of a meal, or can be eaten alone with roti or chapatti.
Turning a humble vegetable into a masterpiece.
Kerela food is so wonderful, full of the scent of coconuts and palm trees, spices and backwaters. So, blessed this week with large numbers of very large zucchinis, home and organically grown by my neighbour, this bland vegetable became a Thoran. Thorans are spicy dishes that turn mundane vegetables into a spicy delicious meal. How elegant the dish is!
You might like our other Thoran/Poriyal recipes, other Vegetable Fry recipes and other Zucchini recipes. Browse all our recipes from Kerala. Our Indian recipes are here and our Indian Essentials here. Or explore our Late Summer recipes.
Sweet potatoes are a gorgeous Autumn vegetable that cries out to be part of your Autumn eating. Roasted, steamed, grilled or mashed, it is delicious change of season fare.
This dish is good to make from scratch, and also a perfect solution to the problem of left over roasted or steamed/boiled sweet potato. It briefly stirfries cooked sweet potato with spices.
You might like to browse other Sweet Potato dishes, all of our Subzi recipes and our Thoran/Poriyal recipes. See all of our other Vegetable Fry dishes. Our Indian recipes are here. Or enjoy our Late-Autumn collection.
Puttu is a “scrambled” or “crumbled” dish in South Indian cuisine.
A technique common in South Indian cooking but missing from other cuisines is the steaming of lentil batter, which is then crumbled and added to other dishes. The thick lentil batter is made by soaking the lentil and then grinding with scant water to form a batter. For example, this Bean Paruppu Usili uses that technique. This one, too, uses a modified form where the lentil batter is used to cook in a kadhai with vegetables, forming a scrambled lentil crumble.
Perhaps you are looking for other Thoran/Poriyal recipes here and here, or other Fry recipes. You might also like our Usili recipes here. Or you might like to browse Indian recipes here and here. Check out our easy Summer recipes here and here.
A quick spinach and coconut dish.
Poriyals are generally finely chopped vegetable dishes that are tasty and easy to make. It takes only a few minutes, and coconut is added at the last moment.
Perhaps you are looking for other Thoran/Poriyal recipes here and here, or other Vegetable Fry recipes. You might also like our Spinach recipes here and here. Or you might like to browse Indian recipes here and here. Check out our easy Autumn recipes here and here.
Colourful coconut-y carrot goodness.
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 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.
Making cabbage taste like a royal vegetable.
Thorans are quick and easy stir fried vegetables with spices, Indian style. They are part of the cuisine from Kerala, made from chopped vegetables with coconut, mustard seeds, shallots or onion, curry leaves and turmeric powder. This is stirred briefly over a hot stove or fire. It is commonly eaten with steamed rice and dal. It is a popular dish used for sadya but is also great for home cooked meals.
Thorans preserve the taste of the vegetable, enhancing rather than overwhelming it with spices, and that is the charm of the dish. This one makes cabbage taste like a royal vegetable. Make it with wombok, Chinese Cabbage, as well. It is such a quick and easy way to eat cabbage — who thought that it could taste so good? Serve over rice for a quick lunch, as a dish in an Indian meal, or as a yummy vegetable as part of a main course.
You might like to browse all of our Kerala recipes, other Thoran/ Poriyal recipes, and Vegetable Fry recipes. Explore Cabbage recipes also. Our Indian recipes are here and our Indian Essentials here. And be inspired by our Early Spring recipes.
Lentil crumble with vegetables, delicious.
This dish showcases a delightful crumble made from coconut and lentils. There are actually three different types of crumble mentioned in Meekakshi Ammal’s books Cook and See. The Green Bean Paruppu Puttu, is one example. Paruppu Puttu is another. And this is the third.
In this dish the longer coconut shreds were used, but traditionally grated or powdered coconut would be used.
You might also want to try Bean Paruppu Usili, and Dhal Puttu. All Lentil Crumble dishes are here. 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. Or explore our Indian recipes here and here. Other Winter recipes can be found here and here.