Raw banana in Coconut Sauce( Ka Mezhukkupuratty in Thengga paal)

Raw banana in Coconut Sauce( Kaya Mezhukkupuratty in Thengga paal) 

Method 

1) Medium raw bananas- 3 nos.( chopped)

2) Coconut oil - 1 Table Spoon

3) Dried whole red chilly -1 no.

4) Mustard seeds- ½ teas spoon

5) Curry Leaves – As required

6) Salt – For taste

7) Onion – 1 no( Medium- Chopped)

8) Green Chilly – 2 nos.( chopped)

9) Coconut thin milk – ¼ cup

10) Coconut thin milk – ½ cup

Peel off the raw banana skin slightly, dice them according to ur wish and add them in to a bowl of water, so that they don't darken.

Heat 1 table spoon of coconut oil in a pan. Add mustard seeds & sauté till they splutter. Add dried chili flakes and curry leaves and sauté for few seconds.

Then add raw banana, chopped green chilly and chopped onion along with enough salt add thin coconut milk and combine well.

Then cover the pan with a lid and cook it in a simmer flame , do check a couple of times about the cooking of banana, When the Banana cooked well, add the thick coconut milk and mix well ,if you feel the dish is watery remove the lid and cook for few more minutes till the milk dries.

Broccoli Stir fry

Inspiration & Reference came from my blogger friend Suja. Sugathan (USA- Ohio) I did one little change to her recipe, I used 1 tomato for more taste!!!

Ingredients

1) Broccoli florets- 2 cups
2) Onion sliced- 2 nos.
3) Tomato – 1 no.
3) Minced ginger- 1 tsp
4) Fennel powder- 1/2 tsp
5) Chilly powder - 1/2 tsp
6) Mustard seeds- 1/3 tsp
7) Curry leaves- few
8) Oil - 2tsp
9) Salt- to taste

Method

Steam cook the broccoli florets till it’s become soft.

Heat oil in a pan, when splutter mustard seeds add ginger and saute for few seconds. Then add onions and sauté until it turns to light brown. Then add chilly powder and jeera powder saute again for few seconds. Then add chopped tomato’s and stir until it turns mashy and finally put broccoli florets and mix well with the ingredients, cook for few more mints. Your dish is ready.

Ash Gourd Stir Fry ( Kumbalangga Thoran)

You All might be wondering!!! What is so special in making a Vegetable stir fry (Thoran), yes normally there is nothing to describe much about and it’s a very normal dish in keralaite houses!!

This Vegetable thoran became “so special” to me for some other reasons!!!

I have got this Vegetable from a farm, where they never used pesticides and the farm is having a width and length of 1 mtr x 1 mtr only.

Wondering what I am going to tell, be patient!!!

Now its time to disclose the facts!!!

My Friend Jeena Mathew gifted this Vegetable to me from her “Balcony Farm”.

She is living in a Flat, unfortunately the balcony of that flat is small compared to other flats. Even though she grows different types of vegetable in her balcony and ensures that at least one vegetable is always ripe in her balcony farm (Chilly to tomato).

But, I never expected that she would cultivate “Ash Gourd” from her Vegetable garden!!!

Hats of to you my dear darling Jeena for making wonders like this, using very limited recourses especially in the “GULF Balcony” having a temperature of 40-50 degree centigrade’s!

Last But Not Least, my balcony is 3 times bigger compared to her’s. If she was the one who had such a balcony I am sure, she would have catered to the entire vegetable requirements of UAE. (Hi Hi).

Cabbage with Green Peas Thoran

Inspiration & Reference came from my class mate Mr. Nataraj for making this recipe.(we call him Nattu & Natt’s etc).

He told me about the combination 1 week before, while chatting. He told me his colleges also liked this combo made by him. He is a food lover as well have interest in cooking too (His wife is really lucky, I guess!!) He is planning to open a food blog in near future!

Any way it came out well, really this is too tasty and hassle free from the boring taste of normal masala’s. As a so called chef, indeed, I did some little changes (Especially, I avoid Turmeric powder to get the natural look for this dish!!!)

Recipe would be updated soon

Cauliflower Thoran

How to make Cauliflower Thoran


Ingredients

1) Cauliflower – 2 cups ( chopped according to your likings)
2) Fresh grated coconut – 2-3 table spoon
3) Green Chilly – 2-3 Green Chilly( chopped)
4) Garlic clove – 1 no ( chopped)
5) Cumin seeds – 1 pinch
6) Turmeric powder – 1 pinch
7) Big onion – 1 no ( small size- chopped)
8) Ginger – ¼” small piece ( chopped)
9) Black gram ( uzhunnu parippu or plain matta rice) – 2 table spoon
10) Mustard seeds – ½ teaspoon
11) Oil – 1- 2 table spoon
12) Curry leaves – As required.

Method

Pulse 2-6 ingredients 1-2 times using a blender. Heat oil in a pan pop up mustard seeds add uzhunnu parippu or raw rice until it turns a slight golden clour then add cauliflower mix (just mix, ginger and onion using your hands) and cook for few minutes with out water then add the coconut mixture and cook again for about 1-2 minutes and stir well add curry leaves. Your Thoran is ready.

Chena Thoran\Yam Thoran

Matha Ela Thoran/മത്ത ഇല തോരൻ/Pumpkin Leaves

Will Update Soon

Murigga Ela Thoran/മുരിങ്ങ ഇല തോരൻ

Ingredients

1) Muringga Ela / Drum stick leaves – As required ( 2-3 bunch)
2) Grated Coconut – ½ cup
3) Garlic – 1 clove
4) Cumin seeds - ½ teaspoon
5) Turmeric powder – 2 pinch
6) Green chilly – 2 nos.
7) Chilly powder – ½ teaspoon.
8) Big onion – 1 no ( chopped)
9) Mustard seeds – 1 teaspoon
10) Whole Red chilly – 2 nos.
11) Black Gram Daal/Uzhunnu parippu (white) – 1 tablespoon.
12) Salt – To Taste
13) Curry leaves - Few

Method

Remove the leaves from the branches and clean it thoroughly in running water 2-3 times. Keep aside the leaves to drain the water completely, you can even use kitchen towels to grab the excess water from the leaves. In the mean time pulse the ingredients (2to 7) and also keep aside.

Heat oil in a pan and splutter the mustard seeds, then add black gram seeds, saute for few seconds, then add dry chill’s and saute again then add chopped big onion until transparent, then add the pulsed coconut mix and saute until the raw smell out and finally add the cleaned leaves & enough salt then mix well, Keep on stirring on medium flame until all ingredients mix well and all the water in it evaporates.

Chakkakuru Thoran ( Jackfruit seed)

How to make jackfruit seeds thorn

Ingredients

1) Jackfruit seeds - 30 nos.
2) Crushed red chilly – 1 table spoon.
3) Shallots – 7 nos.
4) Turmeric powder – 2 pinch
5) Grated coconut – ½ cup
6) Curry leaves – As required
7) Coconut oil – 1 table spoon
8) Salt – to taste

Method

Remove the skin and cut each seeds into small pieces (lengthwise). Pulse the grated coconut, shallots, turmeric powder and red chilies in a mixer 1-2 times and keep aside.

Cook chakkakuru(jack fruit seed) along with turmeric powder, salt and a little water in a vessel. When it gets cooked half way, Mix the coconut paste, and cook till the seeds are tender and dry. Remove it from fire then pour the coconut oil and curry leaves over the thoran then mix well. Serve hot with rice.

Red Spinach ( Cheera) Thoran

How to make Red spinach Thoran

Ingredients


1) Red Spinach – 2 bunches
2) Kunjjulli /shallots– 15 nos.
3) Grated coconut – 1 cups
4) Green Chilly – 3-4 nos.
5) Cumin seeds – 2 pinch
6) Garlic – 1no.
7) Turmeric powder- 2 pinch
8) Kunjjulli/shallots- 3nos.
9) Salt – to taste
10) Curry leaves – Few
11) Oil – 2 table spoon
12) Dry chilly – 1-2 nos. (Broken)
13) Mustard seeds – ½ table spoon


Method

Cleaning of the red spinach is very important. You can find too much dust and sand particles in it. So clean it thoroughly in running water one by one 2-3 times. Let the water drain completely, you can even use kitchen towels to grab the excess water from the red spinach. Then chop the spinach finely and keep aside. In the mean time pulse (1-2 times) the ingredients (3-8) and also keep aside.

Heat oil in a pan and splutter the mustard seeds then add broken dry chili’s, chopped shallots and curry leaves one by one and sauté until the shallots becomes transparent. Then add the pulsed coconut mix and sauté until the raw smell out.

Then add chopped red spinach & enough salt then mix well, Keep on stirring on medium flame until all ingredients mix well and all the water in it evaporates.

Palak-Egg Thoran

How to make Palak – Egg Thoran

Ingredients


1) Palak – 2 bunch
2) Kunjjulli – 5 nos.
3) Grated coconut – 1 ½ cups
4) Green Chilly – 3-4 nos.
5) Cumin seeds – 1 pinch
6) Garlic – 1no.
7) Turmeric powder- 2 pinch
8) Big onion- 1 ( chopped nicely)
9) Egg – 1-2 nos.( optional)
10) Salt – to taste
11) Curry leaves – Few
12) Oil – 2 table spoon
13) Dry chilly – 1-2 nos. (Broken)
14) Mustard seeds – ½ table spoon


Method

Cleaning of the palak is very important. You can find too much dust and sand particles in it. So clean it thoroughly in running water one by one 2-3 times. Let the water drain completely, you can even use kitchen towels to grab the excess water from the palak.

Heat oil in a pan and splutter the mustard seeds then add broken dry chili’s, chopped big onion and curry leaves one by one and sauté until the onion becomes transparent. Then add the pulsed coconut mix and sauté until the raw smell out. Then add chopped palak & enough salt then mix well, Keep on stirring on medium flame until all ingredients mix well and all the water in it evaporates. Then add the beaten egg and stir well. Do a taste test and adjust the salt if necessary.

Red Gram Thoran

How to make Red Gram/Van payar Thoran

Ingredients

1) Red Gram /Van Payer – 1 ½ cups
2) Water – 2-Cups
3) Shallots (Kunjjulli) – 6 nos.
4) Coconut – ¾ cup
5) Green chilly – 1 no.
6) Crushed red chilly – 3 teaspoon
7) Turmeric powder – 2 pinch
8) Cumin seeds – 1 pinch
9) Garlic – 1 no.
10) Curry leaves – As required
11) Salt – to taste

For seasoning

1) Dry chilly – 1-2 nos. (Broken)

2) Mustard seeds- 1 ½ teaspoon

3) Shallot – 2-3 nos. (Chopped)

4) Curry leaves – As required

5) Oil- 1-2 table spoon. (Coconut oil /any vegetable oil)

Wash the Red gram and pressure cook in high falme for about 6-7 whistles only, then keep aside to pressure off, in the mean time pulse the fresh coconut, green chilly, turmeric powder, cumin seeds, garlic, crushed red chilly & shallots in a blender in 2 times and keep aside.

Take a pan and transfer the cooked red gram in to it (if it is not cooked well cook again some more minutes with little water) then add the coconut mix in to it with sufficient salt & mix well, cook again for 1-2 minutes in slow fire then sauté gently for 1 minute until all the water contents disappears.

Then heat oil in a pan and splutter the mustard seeds then add broken dry chilly , chopped shallots and curry leaves one by one and sauté until the shallot becomes golden brown then pour this seasoning over the Cheru payer. Your Red gram payar thoran is ready to serve. Serve it hot with rice or hot porridge, pappadam and mango pickle.

Padavalangga-Parippu Thoran( Snake Gourd Thoran)

How to make Padavalangga – parippu Thoran

Ingredients

1) Padavalangga(Snake Gourd) – 1 medium Size
2) Tuver Daal – ½ cup
3) Shallots (kunjjulli) - 6 nos.( chopped)
4) Grated Coconut – ½ cup
5) Green Chilly – 2-3 nos.
6) Cumin seeds (jeerakam) – 1 pinch
7) Shallots -2nos.
8) Garlic Clove – 1-very small piece(optional)
9) Turmeric powder – 2 pinch
10) Salt- to taste

For seasoning

1) Dry chilly – 1-2 nos. (Broken)
2) Mustard seeds- 1 ½ teaspoon

3) Shallot – 2-3 nos. (Chopped)

4) Curry leaves – As required
5) Oil- 1-2 table spoon. (Coconut oil /any vegetable oil)

Method

Scrape the outer and inner skin of snake gourd then cut in to small pieces and keep aside. Cook the Tuver daal separately. Pulses the ingredients 4-9 and keep aside.

Heat oil in a pan and splutter the mustard seeds then add broken dry chilly, chopped shallots and curry leaves one by one and sauté until the shallot becomes transparent. Then add the coconut mix and sauté until the raw smell out. Then add chopped padavalengga (snake guard) & enough salt then mix well, cook with out water in a very slow fire for about 5 minutes. Then open the cover and add the cooked daal and mix well with padavalangga. Do a taste test and adjust the salt if necessary.

Then heat oil in a pan and splutter the mustard seeds then add broken dry chilly , chopped shallots and curry leaves one by one and sauté until the shallot becomes golden brown then pour this seasoning over the padavalangga thoran . Your padavalagga parippu thoran is ready to serve. It goes very well with rice.

Cherupayar Thoran/Green Gram Thoran

How to make Cherupayar thoran

Ingredients

1) Green Gram /Cheru Payer – 1 cup
2) Water – 1 ½ Cup
3) Shallots (Kunjjulli) – 5 nos.
4) Green chilly – 3nos.
5) Turmeric powder – 2 pinch
6) Curry leaves – As required
7) Salt – to taste

For seasoning

1) Dry chilly – 1-2 nos. (Broken)
2) Mustard seeds- 1 ½ teaspoon
3) Shallot – 2-3 nos. (Chopped)
4) Curry leaves – As required
5) Oil- 1-2 table spoon. (Coconut oil /any vegetable oil)


Wash the green gram and pressure cook in high falme for about 5 whistles only then keep aside to pressure off, in the mean time pulse the fresh coconut, green chilly, turmeric powder & shallots in a blender in 2 times and keep aside.

Take a pan and transfer the cooked green gram in to it (if it is not cooked well cook again some more minutes with little water) then add the coconut mix in to it with sufficient salt & mix well cook again for 1-2 minutes in slow fire then sauté gently for 1 minute until all the water contents disappears.

Then heat oil in a pan and splutter the mustard seeds then add broken dry chilly , chopped shallots and curry leaves one by one and sauté until the shallot becomes golden brown then pour this seasoning over the Cheru payer. Your Cheru payar thoran is ready to serve.

Snow pea Thoran

How to make snow pea

Ingredients

1) Snow pea - 150 Gm( chopped)
2) Big onion – 1 no( Chopped)
3) Green Chilly – 2 nos.
4) Cumin seeds/ jeerakam- 1 pinch
5) Turmeric – 2 pinch
6) Garlic glove -1 small pod
7) Shallots ( kunjjulli) – 2-3 nos.
8) Grated coconut – ½ cup

For seasoning

1) Dry chilly – 1-2 nos. (Broken)

2) Mustard seeds- 1 ½ teaspoon

3) Shallot – 2-3 nos. (Chopped)

4) Curry leaves – As required

5) Oil- 1-2 table spoon. (Coconut oil /any vegetable oil)

Method

Chop the snow pea in to thin round shapes then mix the beans with littlie water, chopped big onion and salt then cook in a medium low-heat for about 8 minutes. In the Mean time pulse the coconut, turmeric powder, green chilly, garlic pod, shallots and cumin seeds for 1 second in a grinder then make a hole in the center of the mound of the snow pea & put the coconut/spice mixture over there then cook few minutes again. Check the pan frequently since the water will evaporate fast. Sauté and mix the snow pea well and do a taste test and adjust the salt. Then stir again for another 2 minutes in a medium flame to resolve the water content.

Then heat oil in a pan and splutter the mustard seeds then add broken dry chilly , chopped shallots and curry leaves one by one and sauté until the shallot becomes golden brown then pour this seasoning over the long beans. Your long beans thoran is ready to serve.

Potato Thoran ( stir-fry)

How to make Potato Thoran

If you are really fed up with normal vegetable thorans for a change you can try this potato thoran. It is very tasty.

Usually we are not washing the vegetables after cutting, but for this thoran I washed the sliced potato with water once (to remove the excess juice from the potato and this will give a perfect texture to your thoran in the final stage. So that the sliced thin potato pieces do not stick to each other).

Ingredients

1) Potato – 2 large ( cut in to lengthwise very thinly)
2) Onion- 1 no. ( thinly sliced)
3) Fresh Grated coconut – ½ cup
4) Green chilly – 3-4 nos ( chopped)
5) Salt – To taste
6) Oil – 1 table spoon
7) Mustard Seeds – ½ teaspoon
8) Curry leaves - few

Method

Mix well the ingredients 1- 5 using your hands. Take a non stick pan heat oil then splutter mustard seeds and add the potato mix then cover the pan and cook in a low heat for about 5-6 minutes. Open the cover and stir fry for another few seconds. Your dish is ready.

Onion Thoran

How to make Ulli thoran (Onion Thoran)

This recipe reminds me of my school & college times. Normally my mom made this recipe for our lunch box (for my self & my sister). So I decided to bring back that taste once again…… (You can try this recipe if you’re running short of vegetables also.)

Ingredients

1) Shallots or big onion- As required ( thinly sliced)
2) Green chilly – 2- 3 nos.( chopped)
3) Fresh coconut – ½ cup.
4) Turmeric powder – ½ teaspoon
5) Salt - to taste
6) Oil- As required
7) Mustard seeds – 1 teaspoon
8) Curry leaves – Few

Method

Mix well the ingredients 1- 5 using your hands. Take a pan heat oil then splutter mustard seeds and add the onion mix cover the pan and cook in a low heat for about 2-3 minutes. Open the cover and stir fry for another few seconds. Your dish is ready.

Sprouted Moong Dal Thoran/Cherupayar Mulappichhathu

How to make Sprouted Green Gram Thoran

Soak green gram (cherupayer) over night -12 hour’s minimum, next day wash the green gram well and strain the water using a strainer and keep it in a dark place for about 1 – 2 days. You can store the sprouted gram in fridge in air-tight container for about 7-8 days.

Ingredients

1) Sprouted Green gram – 2 cups
2) Shallots – 5-6 ( chopped)
3) Grated coconut – 3 table spoon
4) Chilly powder – 1teaspoon
5) Oil – 1 table spoon
6) Mustard seeds – ½ teaspoon
7) Salt – to taste

Method

Cook the sprouted Green Gram in a steamer for about 5-7 minutes. Take a non stick pan heat oil and splutter mustard seeds then put shallots and sauté until it turns light golden brown then add chilly powder and coconut sauté for few seconds and add cooked gram and mix well and cook for about 2-3 minutes. Garnish with curry leaves and serve hot.

Plantain Thoran

How to make plantain thoran

Ingredients

1) Green plantain – 5-6 nos. ( Ethakka or Pothenka/Mothenkka/pachakka)
2) Green Chilly – 2-3 nos.
3) Cumin seeds – 1 pinch
4) Garlic clove – 1 no.
5) Turmeric powder – 2 pinch
6) Grated coconut – 1 cup
7) Salt – to taste

For seasoning

1) Dry chilly – 1-2 nos. (Broken)

2) Mustard seeds- 1 ½ teaspoon

3) Shallot – 2-3 nos. (Chopped)

4) Curry leaves – As required

5) Oil- 1- 2 table spoon. (Coconut/any vegetable oil)

Method

Remove the skin of the plantain ( always use gloves while removing the skin, other wise the stain of the plantain will stick on your hands ) Chop the plantain in to cube shapes then mix plantain with little water and salt then cook in a medium low-heat for about 8 minutes.

In the Mean time pulse the coconut, turmeric powder, green chilly, garlic and cumin seeds for 1 second in a grinder then make a hole in the center of the mound of the plantain cubes & put the coconut/spice mixture over there then cook few minutes again.

Check the pan frequently since the water will evaporate fast. Sauté and mix the plantain well and do a taste test and adjust the salt at this stage. Then stir again for another 3 minutes in a medium flame to resolve the water content then heat oil in a pan and splutter the mustard seeds then add broken dry chilly , chopped shallots and curry leaves one by one and sauté until the shallot becomes golden brown then pour this seasoning over plantain thoran. Your plantain thoran is ready to serve.

How to make beans Thoran

How to make Beans Thoran


1) French beans – Chopped in to round shapes.

2) Big Onion- 1 big – Thinly chopped
3) Green Chilly – 2-3 – Chopped

4) Grated coconut- As required.

5) Salt

6) Oil- 1- 2 table spoon

7) Salt – To tasteMethod

Wash and clean the beans (remove head and tail portion) then Chop the beans in to thin round shapes then mix well 2-5 ingredients using hands and take a pan & put 2-table spoon of oil and splutter mustard seeds, then add curry leaves and put the mix and cook for 5- 7 minutes for a low flame. (Don’t put water for cooking). Then stir again for another 2 minutes in a medium flame to resolve the water content.