Thoran

Method

1. 1

   Prepare vegetable: Finely shred 2 cups of chosen vegetable — beans, cabbage, carrot or beetroot. Keep pieces thin and uniform.

2. 2

   Grate coconut: Grate half cup fresh coconut and set aside — add only at the very end to keep it fresh.

3. 3

   Heat coconut oil: Heat 2 tbsp coconut oil in a wide pan — coconut oil is essential for authentic Kerala flavour.

4. 4

   Splutter mustard seeds: Add 1 tsp mustard seeds, cover partially and wait until all seeds have popped — about 40 seconds.

5. 5

   Add curry leaves and chilli: Add 2 sprigs curry leaves and 2 broken dried red chillies. Fry 30 seconds until aromatic.

6. 6

   Add shallots: Add 5 sliced shallots and sauté 3 minutes until translucent.

7. 7

   Add vegetable: Add shredded vegetable, half tsp turmeric and salt. Toss well to coat in the oil and spices.

8. 8

   Cover and cook: Cover on low heat for 6-8 minutes, stirring once halfway. Vegetable should be cooked but still slightly crisp.

9. 9

   Add coconut: Open lid, add grated coconut and toss on high heat for 1-2 minutes — coconut must not brown.

10. 10

    Serve: Adjust salt and serve immediately as a dry side dish with steamed white rice, sambar and rasam.