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| SUNDAY |
THORAN IS A STYLE OF COOKING VEGETABLES AND OTHER VEGETARIAN PRODUCTS IN THE KERALAN STYLE
We shall here discuss the style of making a Thoran. A few suggestions of what vegetables go best with Thoran as a preparation are given and the rest is left to your wild imagination. The reason for this is that those vegetables that are totally traditional are now far super ceded with varieties fro across the globe giving the cook a huge repertory to work from. There are no limitations and this is what I enjoy most about working in the UK TODAY! The world is at our feet and raw materials can be sourced from across the globe and you must experiment, try and be bold. For instance Swiss chard makes an excellent Thoran and so do broad beans, or purple tipped Broccoli.
INGREDIENTS
FRESH GRATED COCONUT - 2 - 3 Tablespoons (If not use desiccated coconut but soak in a little water and then use)
GREEN CHILLIES - 2-3 Medium sized finely minced
ONION - 1 Small chopped coarsely
SALT - As desired (1/2 To one Teaspoon)
CURRY LEAVES - 8-10
MUSTARD SEEDS - 1 Teaspoon (Black preferred)
TURMERIC POWDER / HALDI - ½ Teaspoon
SUNFLOWER OIL - 2 Tablespoons
METHOD
Cut your vegetable or vegetables if you prefer to mix into easy to cook size.
Note always-select vegetables for the thoran that will cook well and fast. If not I recommend you blanch then first.
Heat oil in a frying pan and pop the mustard seeds. Remember the mesh or loose lid.
Add the chopped onion & green chillies
When soft add coconut, turmeric powder, curry leaves & salt.
Then add the vegetable / s with very little water.
Cover this with a tight lid for a few minutes, so that it will cook in the steam then open the lid and stir on low fire till dry.
You can see that there is a chance that you will destroy the vegetables. I prefer mine crunchy so cook accordingly if you prefer them that way.
Most Indians want their vegetables murdered by overcooking no realising that all the valuable nutrients are destroyed and all thats left is simply a mass.
French Beans, Beetroot, Carrot, Beans of every kind are great, they simply need to be well boiled first then just blended in and dried if necessary. Tendli or Tindora the small marrow is great and so is all other kind of marrow, red pumpkin, all squashes, and various kinds of mushrooms especially the chestnut and oyster types. Potato is OK, OK but still not so bad.
Also note that I like coriander but the Keralans will not add coriander to this dish, as it is not classical. You can if you like the flavour.
Just please use your imagination. This is an absolutely fantastic way to cook vegetables and is most enjoyable if you like the flavour of coconut.
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