Thoran is a very popular dish in Kerala and it is usually had as an accompaniment to rice. It can be made with a variety of vegetables and sometimes even meat and fish. Thoran is made by cooking the vegetables and then stir frying them with ground coconut and a few other spices. It is an everyday dish in the households of Kerala as it is an easy and healthy way of incorporating vegetables to you meal.
Lotus roots are rick in dietary fiber. When I found a pack of frozen lotus root in the Indian store, I got them home. Though I had never tried cooking them earlier, I had memories of my mother making chips out of them , by simply frying them in oil. This time I went a step ahead and made thoran out of them, and they were delicious.
Ingredients:
Oil - 2 teaspoons.
Mustard seeds - 1/2 teaspoon.
Cumin seeds - 1/4 teaspoon.
Dried red Chilly - 3 nos. cut into half.
turmeric powder - 1/4 teaspoon
grated coconut - 1 cup.
curry leaves - 2 springs.
garlic - 2 cloves.
green chillies - 2 nos.
shallots (kunjulli) - 2 nos.
salt - 2 teaspoons
lotus root - 500 gms chopped into small pieces
water - 1/4 cup
Method:
Grind together grated coconut,cumin seeds, green chillies, shallots, garlic cloves into a coarse mixture in a blender and keep it aside. Do not grind it too much, we only want a dry coarse mixture.
Heat the oil in a pan and add the mustard seeds. Once the mustard seeds splutter, add the curry leaves and dried red chillies. Sauté for 10 seconds.
Now add the chopped lotus root, turmeric and salt. Add water, cover the pan and let it cook. Once the lotus roots are cooked and all the water has evaporated, add the coconut mixture and mix well. Cook the dish for 2-3 minutes.
Tamara thandu thoran is ready to be served.
Lotus roots are rick in dietary fiber. When I found a pack of frozen lotus root in the Indian store, I got them home. Though I had never tried cooking them earlier, I had memories of my mother making chips out of them , by simply frying them in oil. This time I went a step ahead and made thoran out of them, and they were delicious.
Ingredients:
Oil - 2 teaspoons.
Mustard seeds - 1/2 teaspoon.
Cumin seeds - 1/4 teaspoon.
Dried red Chilly - 3 nos. cut into half.
turmeric powder - 1/4 teaspoon
grated coconut - 1 cup.
curry leaves - 2 springs.
garlic - 2 cloves.
green chillies - 2 nos.
shallots (kunjulli) - 2 nos.
salt - 2 teaspoons
lotus root - 500 gms chopped into small pieces
water - 1/4 cup
Method:
Grind together grated coconut,cumin seeds, green chillies, shallots, garlic cloves into a coarse mixture in a blender and keep it aside. Do not grind it too much, we only want a dry coarse mixture.
Heat the oil in a pan and add the mustard seeds. Once the mustard seeds splutter, add the curry leaves and dried red chillies. Sauté for 10 seconds.
Now add the chopped lotus root, turmeric and salt. Add water, cover the pan and let it cook. Once the lotus roots are cooked and all the water has evaporated, add the coconut mixture and mix well. Cook the dish for 2-3 minutes.
Tamara thandu thoran is ready to be served.
Good Job.
ReplyDeleteNever heard of this before...liked the experiment.