I miss Priti, who lived in Adelaide for a short while. My friend was such a good cook and teacher. She shared wonderful recipes with me including this easy dish. She needed to shift suddenly, and we lost contact. Miss you Priti. Hope all is well with you.
Priti introduced me to many of the dimensions of Indian cooking, and particularly the use of Coriander leaves. This dish is cooked with chopped green coriander for 30 mins or so. While this may seem unusual outside of India (coriander is normally used fresh, as a garnish), it is akin to using a coriander paste. The resulting flavours are great. Feel free to garnish with some fresh coriander if desired.
She had other Coriander recipes too, like this Coriander Chutney. You might also enjoy making Pudla with Coriander or Coriander Paste.
What about Peas? Try Stuffed Sandwiches with Potatoes and Peas, Savoury Rice and Green Pea Pilaf, and Tawa Peas.
Are you looking for Carrot recipes? Try Carrot and Blueberry Salad, Carrot Thoran, and a Herby Salad with Carrots.
Feel free to browse recipes from our Retro Recipes series – our vegetarian recipes from our first blog from 1995 – 2005. You might also like our Carrot recipes here and here. And Pea recipes here and here. The Coriander recipes are here and here. Or you might like to browse Indian recipes here and here. Check out our easy Winter recipes here and here.
Continue reading “Carrots and Green Peas with Green Coriander (Cilantro) | Gajar Matar Sabzi”
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.
Continue reading “Spinach Thoran | Spinach Stirfry with Coconut”
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.
Continue reading “Simple Cabbage Thoran | Spicy Cabbage Fry | Indian Style”
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.
Our Thoran and Poriyal recipes are here and here, or try our other Fry recipes here. Are you looking for Indian recipes? Browse here and here. Or perhaps search our Beans recipes here and here. Autumn recipes can be found here and here.
Continue reading “Green Bean and Carrot Poriyal with Mung Dal and Coconut”
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 here and here or other Vegetable Fry recipes, or to browse all our recipes from Kerala. Perhaps you are after more Zucchini recipes here and here. Browse our Summer recipes here and here.
Continue reading “Zucchini Thoran | Zucchini Stirfried with Green Chilli and Coconut”
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 here and here. Or more Subzi recipes and more Thoran/Poriyal recipes here and here. See our other Vegetable Fry recipes. Our Indian recipes are here. Or enjoy our Autumn collection here and here.
Continue reading “Sweet Potato Sabzi | Sweet Potato Poriyal”
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.
Continue reading “Dhal Puttu | Paruppu Puttu | Dal Poriyal | Delicious Stir Fried Lentil Crumble”
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.
You might also like to try Spinach Curry, Spinach, Miso and Tofu Napoleons, and Aloo Palak – Potatoes in Spinach Gravy.
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.
Continue reading “Keerai Poriyal | Stir Fried Spinach with Coconut and Spices”
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 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.
Continue reading “Carrot Thoran | From Kerala”
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 try the Zucchini Thoran too, or the Carrot Thoran. Or a Spicy Cabbage Fry might spark your interest.
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 the Cabbage recipes here and here. Be inspired by our Spring recipes here and here.
Continue reading “Cabbage Thoran, from Kerala in Sth India”
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.
Continue reading “Carrot Curry with Coconut-Lentil Crumble | Carrot Thengai Poriyal”