I had a long list to choose for the alphabet C ( Chena (yam), Chembu (taro root), Chakka (jackfruit), Cucumber, Cheru payar (moong dal) ), but then I stuck to what I had in the fridge at that time :-).
So for Day III, its again two more varieties of thoran ( a dry vegetable side dish with coconut added to it). These two vegetables are good on their own and even a combination of the two makes a great thoran.
Onion and garlic are avoided when preparing a Sadya. However, this is a ‘regional/religion’ thing. Some families include both in their preparations and some are comfortable adding onions alone.
In the Brahman community, onion and garlic are avoided on all auspicious day food preparations. That includes all festivals, birthdays (the ‘star birthday’ as we call it now, which is based on the local Kerala calender and not the English calender) and death anniversaries (again based on regional calender).
Even the regular everyday cooking in a brahmin household, doesn’t involve much of onions/garlic. It holds true for the older generations than mine, though. My parents buy onions only when we children visit them! Else their meals are not onion based at all. I always feel taste-wise its a 100 times better than mine, but again its a personal preference.
While making a thoran, you can add garlic to the coconut mix. You can also sauté an onion after adding the mustard seeds. These additions are optional and for a Sadya, you can include it depending on what you want.
- Carrot/Cabbage or a combination of both : 1/2 kg
- Turmeric powder : 1/4 tsp
- Oil : 2 tsp
- Coconut : 1/4 cup
- Jeera (cumin): 1/2 tsp
- Green chillies : 2-3 (per taste)
- Garlic pods : 2-3 (optional)
For Tempering (tadka):
- Mustard seeds: 1/2 tsp
- Curry leaves : 4-5
- Onion : 1, chopped fine (optional)
- Wash and clean the vegetable. Carrot can be grated, diced or pulsed couple of times in mixie (not puréed) for this and cabbage can be chopped finely.
- Grind coconut, jeera and chillies together to a coarse paste. It shouldn’t be very smooth.
- Heat oil in a pan. Add mustard seeds and once it splutters, add curry leaves. When it changes colour, add the beans/beetroot.
- Mix using a long spoon and let it cook for a minute or two. Sprinkle a bit of water and cover and let it cook. Check in between and stir, to avoid the thoran sticking to the pan. You can sprinkle some more water if that is the case.
- When the vegetable is completely cooked, add the ground coconut and salt. Mix thoroughly. Cook for a further 3-4 minutes and check the seasoning. Turn off the gas and serve as a side dish to rice.
Logo courtesy : Preeti
Linking this to Valli’s Side Dish Mela.