Thoran

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Southern Kerala-style traditional thoran made with cheera leaves, grated coconut, chilies and other ingredients.
Kerala yardlong bean thoran

Thoran (Malayalam: തോരൻ, pronounced [t̪oːɾan]; or upperi in Malabar) is a coconut-based vegetable Keralite dish. This common dish is usually eaten with steamed rice. Thoran is a common menu item for a sadhya.

Preparation[edit]

Thoran is a dry dish traditionally made of finely chopped vegetables such as cabbage, yardlong bean and other bean varieties, unripe jackfruit, bittergourd (കയ്പ്പക്ക/പാവയ്‌ക്ക) or whitespot giant arum, of leaves such as green or red cheera (ചീര), Moringa oleifera or Ipomoea aquatica, as well as of flowers such as Moringa oleifera or Sesbania grandiflora.

The chopped vegetable is mixed together with grated coconut, mustard seeds, curry leaves and turmeric powder and briefly stirred on a pan over a very hot fire.

Padavalanga thoran

Variants[edit]

Thoran can be also made with carrots, green beans, cabbage, green tomatoes[1] or spinach, vegetables that were traditionally not available in Kerala. The traditional recipes made in southern Kerala do not use garlic, but in the present day, garlic and onion are also added.

See also[edit]

References[edit]

External links[edit]

  • Media related to Thoran at Wikimedia Commons