From left:- Carrot thoran, Cabbage thoran, Beetroot Thoran, Potato thoran and Beans thoran

Indian cooking world welcomes you back to the journey into its' engrossing and delectable food delicacies…. One of the main facets of our Indian cooking is the maximum inclusion of veggies in our diet menu. Be it for breakfast, lunch or dinner, Indians always make it a point to include a veg item in the daily diet thereby screening their genuine love for good food, which is devouring tasty food without compromising on the health aspects…. A notable feature of our Indian cooking indeed!! And our own Kerala cooking is by no means an exception to this and in tandem follows this rather unique feature of our renowned Indian cooking. In fact, most of the Keralites use vegetables mainly for lunch and occasionally for dinner and breakfast. (All pure non-vegans are exempted.) Of course, there are exceptions like me; for being a hard-core vegan, I try to make sole veg dishes thrice a day and one of them being an essential Thoran for lunch. :0)

Thoran or Poriyal, popularly termed stir-fry by a non-Keralite, in fact forms an imperative part of our Kerala cuisine. And indeed Kerala cuisine or cooking is considered rather incomplete without a thoran for lunch/dinner. Especially during those sumptuous Kerala sadhyas, when thoran forms one of the main side dishes to be served, right from the outset contributing to that aromatic ambience. Truly intriguing moments…or rather mouthwatering, must say?? :-p

One of the main features of Kerala thoran is that it can be made with almost all kinds of vegetables including green leafy ones…thus making your lunch all the more healthy and nutritious. A rather simple and easy dish with no too much of hassle…something that is all set in a few minutes. And another all-important pro is that a thoran is all handy for moms of picky-eating tots too. Coz I consider this as one of the easiest ways to feed veggies to my little one. Neither too hot nor too bland, this mildly spiced one with a little coconut and a healthy vegetable goes really well as an appetizing accompaniment with rice. And cud be precisely labeled as a true vegan’s delight. ;-P

Quite divergent to the usual Indian cooking or recipes format, which quintessentially takes in lots of oil and ghee, the Kerala thoran does really stand apart in this regard. With the usage of healthy fibrous veggies along with the nominal usage of oil and coconut, Kerala thoran is one dish you could draw on your daily menu to stay healthy and fit. Definitely not falling in the lip-smacking category, but truly being one of its kinds of our Kerala cuisine, these thorans can be made with almost all kinds of firm veggies, leafy ones or mixture of various veggies and even of a few lentils…thereby emanating a rather multicolored hue to the platters on the dining table. Really an overwhelming naadan treat for lunch!!!

Though the recipe guidelines for a thoran followed in all households are almost the same, I found a couple of slight variations especially that arouse subject to the type of the veggie used. While some parts of Kerala use garlic in all thorans, there are others who use it occasionally or avoid it fully and use red or small onions instead; leaving you confused to a great deal. But now, thx to my Amma-in-law’s cooking lessons, that I’ve been able to make good authentic thorans without any ambiguity. Not too much to brag about, I guess…:) After all, it’s only a simple thoran. Probably a second or third chapter of early cooking lessons…. ;-p

Enlisting below a few popular thorans I often make.

a) Cabbage thoran – An extremely popular one in households and sadhyas. Very light on the ingredients and can be made instantaneously. Use red onions instead of garlic.
b) Carrot thoran – To begin with, a very tasty one indeed. Is also very useful to make kids have carrots. Try adding an egg in the final stages and scramble it along with the carrots. Its’ simply fantastic!!! Cud use either garlic or red onions.
c) Beans thoran – Another popular and simple one. Works for those who are “allergic” to the sight of beans. Use red onions instead of garlic.

d) Beetroot thoran – Healthy crimson coloured thoran that would be highly relished by kids. An easy way to make them eat beetroot…. Again use garlic for best results.

e) Potato thoran – A deviation from the usual thorans. Cud use both red onions n garlic.
f) Achinga (Runner beans) thoran – A tasty one…easy to make too. Use red onions instead of garlic.
g) Cherupayar thoran – A highly nutritious one with Whole Green gram or Moong dhal. Goes really well with rice gruel (kanji). Use garlic for best results.

h) Van payar thoran – Tastes best when stir-fried with red chilly powder and coriander powder.

i) Spinach (Cheera) thoran – Highly nutrient and healthy one. Use garlic instead of onions.

j) Kappanga (Papaya) thoran – Do try out a thoran with a raw papaya as it is extremely beneficial for your health. Again, use garlic instead of onions.

k) Vazhapindi thoran - Extremely healthy intake and simply tastes divine when coupled with Van payar.

l) Vazhapoo thoran – Another one that is extremely beneficial for your body. Tastes best again when coupled with Van payar.

m) Idinchakka thoran – Seasonal by nature. But a highly popular one in all households when in season. Use garlic for best results.

n) Cabbage–Carrot-Beans thoran – A mixture of these three is sure to enhance the taste, flavour and the appearance. Use red onions instead of garlic.
o) Achinga-Chena-Ethakkai thoran – Another popular one with long runner beans, yam and raw plantains. Use red onions instead of garlic. Here, you need to pre-cook the finely chopped veggies before you start off to make the thoran.
p) Vendakka (Lady’s finger) thoran – Try out a thoran with vendakka instead of the usual mezhukkupuratti (sautéed vendakka). Use red onions instead of garlic.
q) Pavakka (Bittergourd) thoran – A different treat to pavakka in the form of thoran for all pavakka lovers. Use red onions instead of garlic.

As said before, these are only a few of the innumerable kinds of thorans that can be concocted accdg to our Kerala cuisine. Check out the rest of those kinds in this site or here. For carrot, beetroot, cherupayar(whole Moong dhal) and potato thoran, pls follow the same procedure of that of Kappanga or Cheera thoran.

Options available:-
1) Usage of garlic is purely optional. But using it gives a totally different flavor and taste to the whole dish. If using garlic, do add a tsp of plain rice while tempering. And if not using garlic, use finely chopped red onions instead.
2) You can also use cumin seeds powder instead of whole cumin seeds.
3) After cooking for a few minutes with a closed lid, cook it further for around 10 minutes on low flame until the thoran becomes somewhat crispier. Or else, you could also reduce the sautéing time if you are a keen fitness freak. :)
4) Again, for the weight watchers, though using lots of coconut enhances the taste, use minimal quantity of coconut and oil for healthy cooking.
5) And finally, for best results, chop the veggies using your hands instead of grating it or using a processor (except for beetroot).

So, there you are…. A naadan thoran ready to be served with a bowl of Sambhar/Pulissery, a blob of Manga chammandhi, a small serve (or a generous one rather) of your favourite pickle and a couple of pappadums.... Absolutely perfect for a occasional naadan lunch. A few items in number though…but they really go a long way. And am sure all naadan food lovers wud agree with me on that…. :-)

And so all cooking novices, making thoran isn’t that intricate kinda job. So, tie on your apron and get ready with your fastest and sharpest knife to start chopping the first veggie that stares at you in your refrigerator. Go rite ahead, cook up a wonderful thoran with it, and enjoy a perfect and healthy lunch with your family…. ;-)

So, on that note, happy cooking thorans!!!

Labels: Indian Cooking

After an earnest tribute to our beloved Indian cuisine and Indian recipes, I suppose its time to move on with our big ride. So, before we get started, plz fasten those seat belts tight, as you’d need really something to keep you taut from falling off as you scroll down…. Why?? Coz your first stop is gonna be into the amazing world of absolutely luscious dips… yes… u guessed it rite…chutneys it is… or rather chammandhi as per Malayalee vocab…. :)

Chutneys…a vibrant n alluring medley of dips…something that truly exemplifies the beauty and diversity of our Indian cuisine. Be it north or south, east or west, Indian cooking households are no new to this rather mouthwatering name. Be it a morning breakfast, or a scrumptious lunch, or savoring evening snacks with hot tea, or a light dinner, chutney or chammandhi is more or less an habitual side dish on all dining tables on all or any one of these occasions…almost tagging itself as an inevitable part of our Indian cuisine.

Following the basic trait of our Indian cuisine, these chutneys too come in all sorts of shades depending upon the ingredients used and in various textures as well depending upon the cooking process followed. As for the tastes, it too differs accdg to the ingredients and cud be hot n spicy, sweet, sour and even tangy thereby leaving all your taste buds hankering for more…. A remarkable facet of our Indian cooking, so to say!!!

Chutneys popularly nicknamed as “Thottu kootan” in Kerala cuisine, can be made in a curry base for which you need to cook the ingredients and then blend it; or you can also blend the fresh ingredients directly and top it with oil or seasoning. In either case, it’s usually either the coconut or the onions used to get that creamy mixture base.

Recollecting a point from one of my previous blog article on my favourite onion chutney recipe, I believe chutneys often educe a nostalgic touch in the making process as it’s often considered the first lessons of cooking by Malayalee cooking novices…apart from tea/coffee…. And being a true Keralite, even I was taught the first chapter of cooking in the form of “Thenga Chammandhi” of all the Indian recipes at hand…which thankfully, wasn’t adjudged as a total disaster…. :)

And during this transition phase from being a cooking novice to an almost above average cook (being very modest), I learnt to make various types of Indian recipes making me quite obsessed to Indian cooking, especially naadan kind. And in due course, I have quite mastered myself in making different types of chutneys too…or at least I hope so…. (being modest again) ;-)

Enlisting below a few among them; falling under South Indian chutney recipes.

From clockwise direction: Coriander chutney, Manga chammandhi, Small onion chutney topped with coconut oil, A trio chutney with onions, tomato and coriander and finally the Dates chutney

• Coconut chutney – A highly popular accompaniment with Dosas, Ghee roast or Idlis, one of the most easiest to make. You can even change the colour by adding green chillies or chilly powder accdgly.


• Onion chutney – Another easiest and highly preferred one which goes well with Dosas, Idlis and Kappa. Red onions can be substituted with small onions too. Can be blended either fresh or sautéed as desired. Check out my favourite version.


• Thenga chuttha chammandhi – An extremely popular one made using sautéed coconut blend with sautéed dry chillies and tamarind. You can also add fresh coriander leaves to add flavour. You can even store it for a couple of days…. But just make sure that you don’t add water while grinding.


• Mango chutney – A common side dish with hot rice or hot rice gruel making your dinner light and appetizing. Try blending a ripening one (not fully ripened) with a few dry red chillies, a piece of ginger and a few small onions finally topped with pure coconut oil. Am sure you’d be left speechless. And not too sure if it’d make your dinner light or heavy…. :)


• Tamarind chutney – A dip popularly used in North India while serving samosas or bhel or chat. Another one that’s absolutely irresistible!!!


• Tomato chutney – A tangy one to go with a couple of hot dosas or steaming idlis. No words to express the tanginess!!!


• Dates chutney – Another one extensively used as a side dish for hot n spicy Biriyanis…. Also used as a dip for samosas, bhel pooris, chat etc.


• Coriander chutney – Something refreshingly green and easy to make; to go with a couple of dosas, idlis and even as a spread on rotis and sandwiches. A very popular one indeed!!!


• Mint chutney – How about waking up to the mint flavor with a generous dollop of mint chutney spread ready in your sandwiches. Absolutely yummy, isn’t it!!!


• Small green chillies (Kanthari) chutney – The only fitting or rather the ultimate side dish paired with a couple of cooked yummy kappas (tapiocas) to make your day. Absolutely divine!!!


• A combo of onion, tomato and coriander chutney – And finally, saving the best to last… A personal favourite of mine, this combo of a few of the above makes it all the more worthwhile. Check out the recipe here.

And so, the never ending list cud go on and on and on…. For more of these and the recipe guidelines, you can surf here…includes those too which ain’t there in the list above. For any of the above recipe details, pls do feel free to ask me too and I shall try my best to help you out, hopefully with an authentic one…. :)

And yes, these are just pure guidelines, no hard-fastened rules to follow…. It’s something even a beginner could work on with some slender changes, and finally churn out something that’d leave you all sizzling too.

So, go rite ahead and start nippin’ with a dippin’ into the bowl of dip-ins. :-)

Happy dippin’…oops…happy cooking or shud I say happy grinding!!! :-)

Labels: Indian Cooking

Labels: Indian Cooking

Labels: Indian Cooking