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Sunday, 11 December 2016

Raddish Thoran - Kerala Style


          Thoran is a traditional Kerala delicacy that is not only nutritious, but very delicious and easy to prepare. It is a common item in a sadya meal. It is a quick recipe, is mildly spiced and has a lot of fresh grated coconut. Don't forget to cook it in coconut oil for an authentic touch. 

          I have Thoran made out of carrots, beans, raw banana and cabbage in my blog. So today I would like to share my version of raddish thoran. It can be relished as a side dish with either plain steamed rice, curd rice or any Indian bread. Please check for an easy step by step method with pictures to prepare it.






  • 500 gms. raddish, grated
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1-2 whole red chilies, broken into half
  • 1 tsp. urad dal (split black gram)
  • 1-2 sprig curry leaves
  • 1-2 green chilies, slit
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder 
  • 1 tsp. red chili flakes (opt)
  • 1/2 fresh grated coconut
  • 2-3 tbsp. coriander leaves, chopped







          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, urad dal, red chilies, green chilies and curry leaves. Saute for a few seconds.

          Then add the onion and garlic. Fry on a medium flame till it turns light brown. Add the grated raddish, salt, turmeric powder, coriander powder, cumin powder and chili flakes.

          Mix everything well and continue to stir fry till the moisture dries up. Lastly add the coconut and give it a toss. Switch off the flame and add the coriander leaves. Serve as a side dish with either rice or chapattis.




                Heat oil in a pan and temper with mustard seeds. After it stops spluttering,
                add the cumin seeds, urad dal, red chilies, green chilies and curry leaves.
                Saute for a few seconds.



                  Then add onion & garlic. Fry on a medium flame till it turns light brown. 




                   Add the grated raddish, salt, turmeric powder, coriander powder, cumin
                   powder and chili flakes.




                    Mix everything well and continue to stir fry till the moisture dries up. 



                             Lastly add the coconut and give it a toss. Switch off the flame.
           



                                Add the coriander leaves and give it a stir.



                               Serve as a side dish with either rice or chapattis.










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