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. There are obviously many version to this yummy preparation. Each family has their own traditional version. It is a quick recipe, mildly spiced and has a lot of fresh coconut in it. Don't forget to cook in coconut oil for an authentic touch.
Thoran can be made with veggies like carrot, cabbage, beetroot, raw banana, okra, etc. However, I would like to share my version of a Thoran made of Soya bean. It is cooked dry and is packed with flavour. You can relish as a side dish with curd-rice, sambar rice or chapatti. So check out the step by step pictorial recipe to prepare it.
- 1 cup soya bean chunks
- 2 tbsp. coconut oil
- 1-2 dry red chilies
- 1 tsp. mustard seeds
- 1/2 tsp. asafoetida
- 1 sprig curry leaves
- 1 onion chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tbsp. coriander powder
- 1 tsp. coriander leaves, chopped
To grind -
- 1/2 cup fresh coconut
- 1" ginger
- 3-4 garlic cloves
- 1-2 green chilies
- 1 tsp. cumin seeds
- 1/2 tsp. peppercorns
Soak the soya bean in hot water for 10 minutes. Squeeze out well and grind coarsely.
Heat 1 tbsp. oil in a pan and sauté the soya bean and turmeric powder for 2-3 minutes. Keep aside.
Heat remaining oil and temper with whole red chilies, mustard seeds & asafoetida. After it stops spluttering, add the onion and curry leaves. Sauté till light brown.
Now add the sautéed soya bean, followed by all the dry spices and the ground coconut mix. Give it a toss and stir fry for 4-5 minutes on a low to medium flame.
When done, garnish with coriander leaves and enjoy as a side dish with either rice or chapatti.
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