Ulli thoran / Onions stir fried with coconut

Vegetable thorans(stir fries) is a must for every meal at my home. This thoran comes handy when I you run out of vegetables in your kitchen.

Ingredients:

1.Onion - 3, thinly sliced or chopped

2.Turmeric powder - 1/4 tsp

3.Chilly powder - 3/4 tsp( or a few green chillies)

4.Grated coconut - 1/4 cup or more

5.Curry leaves - a sprig

6.Salt to taste

7.Oil - 2 tbsp

8.Mustard seeds - 1/2 tsp

Preparation:

1. Combine together ingredients 1 to 6 in a bowl and mix well with your hands till the onion layers are separated.

2. Heat oil in a non-stick pan and splutter mustard seeds.

3. Add the contents of the bowl and stir well. Heap everything to the center of the pan and close with a tight lid. Stir in between, sprinkle a little water if required. Cook till the onion is cooked,but still crunchy.

Events:

Kerala Kitchen - March 2011 hosted by Prathibha, an event series started by Ria and Rose
Serve it - Stir fried hosted by Krithi and Denny 
Anyone can cook: Series 44 hosted by Ayeesha

Kovakka thoran / Ivygourd or Tindora stir fry

Ivy gourd also known as Tindora/Kovakkai/Thondekkai is a veggie I didn't like much during my younger years. I havent tried any recipe other than this regular thoran/ stir fry or in sambar. This little veggie is rich in beta carotene and its juice is used in many herbal weight loss products. It is also known to regulate sugar metabolism and hence recommended for people with diabetes.

Ingredients:

Kovakka/Tindora/Ivygourd - 250 gms
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Chana dal - 1 tbsp (optional)
Shallots - 3 or 4, sliced thin (or half of a small onion chopped)
Turmeric powder - 1/4 tsp
Green chillies - 3, slit
Salt - as needed
Grated coconut - 2 to 3 tbsp
Jeera/cumin seeds - 1/4 tsp
Curry leaves - a sprig

Preparation:

1. Wash the kovakka well and cut and remove the ends. Slice it thin and keep aside.
2. Heat oil in a pan and splutter mustard seeds. Add chana dal and fry till it turns brown.
3. Add sliced kovakka, shallots or onion, green chillies, turmeric powder and salt. Combine well and heap everything towards the centre of the pan. Cover and cook. You may sprinkle a little water if required.
4. Mix the jeera with grated coconut well.  Add it along with curry leaves and fry well till it thoran becomes dry.

Events:

Kerala Kitchen - Feb 2012 hosted by Roshan, a series of event started by Ria and Rose
Show me your HITS @ Spicy Treats

Potato Thoran

Sometimes when I don't have any veggies in stock for a thoran (kerala style stir fry with coconut), I make this one. Potatoes are almost always available in any kitchen and this is a quick one when you need a side dish for rice. You may use black pepper or green chillies.

Ingredients:

Potatoes - 2 large, peeled and cubed

Oil - 1 to 2 tbsp

Mustard seeds - 1/2 tsp

Shallots - 3 or 4, peeled and sliced thin

Curry leaves - a sprig

To crush coarsely

Shredded Coconut - 1/4 cup

Jeera/cumin seeds - 1/2 tsp

Whole black peppercorns - 1 tsp (adjust to suit your taste)

Garlic - 1 or 2 cloves

Salt to taste

Preparation:

1. Steam cook the potato cubes till 3/4th done(or boil it).

2. Heat oil in a pan and splutter mustard seeds. Add shallots and curry leaves and fry till shallots turn brown.

3. Crush together the ingredients given above. You may give it a pulse in a mixer/food processor. Add this mix and the potato cubes and combine well and fry well till all the ingredients are combined well.

This B&W pic for Susan's BWW.

This recipe goes to the below events.

The Kerala Kitchen - Jan 2012 hosted by Kaveri, an event series started by Ria and Rose.

Anyone can cook: Series 38

Also to Potato Mania hosted by Siri

Mushroom Thoran

Regular visitors of my blog would have already guessed that I love mushrooms. Mushrooms can be cooked in a variety of  ways and that's why I like to include them in our menu at least once a week.This recipe is a simply stir fry of mushrooms with a little coconut. This goes well with rice or roti.

Ingredients:

Closed cup or button mushrooms - 250 gms

Jeera/Cumin seeds - 1/2 tsp

Onion - 1, chopped

Ginger garlic paste - 1/2 tsp

Turmeric powder - 1/4 tsp

Red chilly flakes - 1 tsp

Shredded coconut - 2 tbsp

Curry leaves - a sprig

Salt

Oil

Preparation:

1. Wash and clean the mushrooms and finely slice them.

2. Heat 1 tbsp of oil in a pan and add jeera followed by onions and salt. When onion starts turning brown, add ginger garlic paste and saute. 

3. Add turmeric powder and red chilly flakes and saute for few seconds.

4. Add mushroom and combine well. Mushroom will release water and cook. When the water starts drying up, add the coconut and curry leaves and saute for few more minutes till the thoran becomes dry.

Sending this to The Kerala Kitchen - July 2011 hosted by Magpie.

Mussels thoran

കടുക്ക തോരന്‍ 

Mussels, known as Kadukka or Kallumakkai in Malayalam is a popular seafood in Malabar region of Kerala. This is something that makes me really home sick. The mussels that we get in Calicut(my home town) are the best and I miss all the yummy dishes my mother makes with it. Mussels can be fried, curried, pickled, stuffed, or you could even make biriyani.  I am glad that I could find some mussels here in UK, but they are smaller in size.

It is preferable to buy uncooked mussel with the shell from markets. One tip that my father gives is that the you should buy only those mussels with the shells tightly shut. To clean the mussel, the shell needs to be srcubbed to remove dirt and then boiled/steamed. When the shell opens up after boiling, you need to remove the mussel flesh and clean them thoroughly. It requires lot of patience especially if the mussels are small. I could get only cooked and de-shelled ones here, so I had to do a little bit of cleaning and the mussels are ready to be prepared.

This is a delicious thoran recipe, which is best made with small size mussels. 

Ingredients:

Cleaned and de-shelled mussels - 300 gms

Shallots - 6 to 8

Ginger - 1 inch piece

Garlic - 4 to 5

Green chilly - 3

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Jeera/Cumin seeds - 1/2 tsp

Shredded coconut - 3 to 4 tsp

Pepper powder - 1/2 tsp (optional)

Curry leaves - a sprig

Mustard seeds - 1/2 tsp

Salt

Oil - 1 tbsp. I used coconut oil as this is a kerala style recipe.

Prepartion:

1. Clean and rinse the mussels thoroughly. Roughly chop them and keep aside.

2. Crush shallot, ginger,garlic and green chillies together. I just did a pulse in the mixer.

3. Heat oil in a pan and splutter mustard seeds. Add the crushed ingredients and curry leaves and saute till you get a nice aroma.

4. Add turmeric and coriander powders and saute well. Add the mussels and salt and stir fry for a few minutes. As the mussels are pre-cooked it wont need much time.

5. Take jeera and coconut in a bowl and mix it well with your fingers. Add this to the mussels along with pepper powder and stir well to combine.

Serve with hot rice. It tasted great with Red rice(Matta rice) and Kachiya moru.

Linking this to Kerala Kitchen July 2011 hosted by Magpie.

Broccoli Thoran

Are you amused by the name of the recipe? I have dressed up the firangi broccoli in a malayali way. I have tried broccoli in pasta and soup before and wanted to try something indian with it. One day while I was preparing cauliflower thoran , the idea of a thoran with broccoli struck me. It turned out much better than expected, do give it a try.

Ingredients:

Broccoli - 1, weighing about 500 gms
Onion - 1/2 of a medium size, finely chopped
Garlic - 2 cloves, chopped
Green chilly - 3 or 4, slit
Shredded coconut - 2 tbsp
Curry leaves - a few
Salt

Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds/Jeera - 1/2 tsp


Preparation:

1. Clean broccoli in salted hot water(like you clean cauliflower). Finely chop the florets.
2. In a bowl, mix the chopped broccoli, onion, garlic, green chillies, shredded coconut, curry leaves and salt. Mix well with your fingers.
3. Heat oil in a pan and splutter mustard seeds followed by cumin seeds. Add the broccoli mix and sprinkle 1-2 tbsp of water. Heap it to the center of the pan and cover and cook till done.
4. If there is any water left, stir fry till the thoran becomes dry.

Serve with rice...

Linking this to Kerala Kitchen July 2011 hosted by Magpie.

Linking this to Life is Green Event 

Cherupayar (Green Moong) Thoran

ചെറുപയര്‍ തോരന്‍ 

Cherupayar thoran is a dry dish made with green moong which is very rich in proteins. You may try this recipe with sprouted moong  which is more nutritious...

Before we go to the recipe, I found something interesting in Wikipedia. Check this link. This has helped me quite a lot of times when I find the regional names of certain pulses/vegetables in a food blog, and have no clue what it is.

Ingredients:

Green moong/cherupayar - 1 cup
Green chilly - 2 or 3, slit
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Shallots - 4 or 5, sliced thin
Dry red chilly - 1 or 2
Curry leaves - a sprig
Turmeric powder - 1/4 tsp
Shredded Coconut - 3 tbsp

Preparation:

1. Cook the green moong with green chilly and water till done. It should not get mashed.
2. Heat oil in a pan and splutter mustard seeds followed by cumin seeds.
3. Add shallots, dry chillies, curry leaves and saute for a minute.
4. Add turmeric powder,  coconut and salt and mix well.
5. Finally add the cooked moong and combine well.

Serve with rice. Best combined with Kachiya moru

Sending this recipe to an event hosted by Sobha of Good Food - "Proteinicious" 


Linking this to Life is Green Event 

Cauliflower and Carrot thoran

The only advantage of having a fussy eating toddler is that I keep experimenting with food.. The first mouthful and the visual appearance  is very important for her as that's when she decides whether to continue eating. She also likes colourful food stuff like this one.  This thoran combines the goodness of cauliflower and carrot and I'm sure many kids like her would find it interesting.

Ingredients:

Cauliflower - 1/2 of a medium size one
Carrot - 2 or 3, grated
Onion - 1 small, chopped finely
Green chilly - 3 or 4, slit lengthwise
Curry leaves - a few
Shredded Coconut - 2 or 3 tbsp
Mustard seeds - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Turmeric powder - a pinch
Salt
Oil

Preparation:

1. Dip the cauliflower florets in salted hot water for 10 mins. Drain, wash and cut the florets into small pieces. Keep aside.
2. Heat oil in a pan and splutter mustard seeds. Add cumin seeds.
3. Add onion, green chillies, turmeric powder, curry leaves and salt and saute for a minute.
4. Add the cauliflower and grated carrots and combine well. Heap it at the center of the pan and cover and cook till the veggies are almost done. You may sprinkle a little water if it looks dry.
5. Add coconut and mix well. Stir fry for  a few more minutes on high flame.

Serve as a side dish with rice or roti.

Pavakka (Bitter Gourd) thoran

പാവയ്ക്കാ തോരന്‍ 

I just can't believe that I am posting a bitter gourd recipe here. This vegetable always stood first, when I think of food stuff that I hate. My mother likes it and from my childhood days she used to convince me to have it. But I never had more than a small piece. It was after marriage that I came to know that my husband likes it very much. Amma was happy that atleast someone would eat this if she cooks. Nowadays, I too cook it, but just for him..

For my non-keralite friends: Thoran is a dry dish made of vegetables or spinach which is served usually with rice. Shredded coconut is a key ingredient of any thoran.

Ingredients:

Bitter Gourd/Karela/Pavakka - 2
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Onion - 1 small, chopped fine
Turmeric powder - a pinch
Chilly powder - 1 tsp (You may use green chillies as a substitute)
Curry leaves - a few
Shredded coconut - 1 to 2 tbsp
Lemon juice - 1 to 2tsp (it helps to balance the bitterness to some extent)
Salt
Oil

Preparation:

1. Cut the bitter gourd and discard the seeds. Chop into small pieces.
2. Heat oil in a pan and splutter mustard and cumin seeds.
3. Add onions, bitter gourd and salt and fry well for a few minutes.
4. Add turmeric and chilly powder,curry leaves and mix well. Cover and cook till bitter gourd is done. You may sprinkle a little water.
5. Add coconut and lemon juice and mix well. Fry on high heat for a minute or two.

Serve hot with rice

Linking this to Life is Green Event