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 Thoran
Ingredients:
- Carrot/Cabbage or a combination of both : 1/2 kg
- Turmeric powder : 1/4 tsp
- Salt
- Oil : 2 tsp
To grind:
- 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)
Method:
- 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
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
Linking this to Valli’s Side Dish Mela.
My Kitchen Trials 
Colorful and healthy thoran, Makes the thali plate complete.
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This is yummy. Its true even in my place we avoided onion and garlic but at granny’s place they were for the vegetable basket decoration. :) .
Love your thorans
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Thorans are yummy anyday :-)) And new to me to add ground coconut….
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Yummy one. I totally avoid onion/garlic while making these and directly add coconut at the end. This ground coconut mixture is new to me.
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Yumm! I am almost looking forward to your recipes these days…These are such simple and comforting recipes :)
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Lovely & comforting food..
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Love the simple everyday curries like these!!
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Sorry I meant thorans.:))))
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By now I have learnt what thorns are …in fact my daughter makes them and I find them simple, delicious and comforting …like the clicks as usual.
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I cam finish my meal with this thoran we can eat this as it is delicious one
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They llok so lovely Rajini and colourful too. So many kerala dished to learn this marathon
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lovley thoran both look yum loving it dear.
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Garlic is used only when ma makes Rajma and onions only in north-Indian gravies/dal and onion sambhar and boiled potato curry!. I guess it is the same case with many people of that generation. And like you say, i find foodmom’s food more flavourful and varied than my own. The thorans today are exactly like those prepared here, except maybe for your addition of jeera and our addition of urad dal in the tempering. Looks good. Spells comfort food to me!
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looks yummy, i loved them as they add a refreshing taste to the thali whenever,, prefer them fresh out of the pan
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Healthy, tasty and colourful. This type of masala make a whole lot of difference to the taste. I just love it.
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Both the thorans are my all time fav and the combination also tastes awesome…
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so homey and comforting!!!
Sowmya
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wow…a thoran mela :)
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Same here Rajani.My parents never use onion much and garlic is virtually absent. Nice thoran recipes and I love the carrot-cabbage combo too..
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A lot of my friends at work get these to work. I love them now. :)
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Wow so delicious thorans ! I will try any one from these for sure..
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My kind of curries.. I love these simple sautes/ thorans, no heavy masalas to overpower the taste of the ingredients. Both the curries look awesome.
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Wow Rajani, those look so good and healthy right..imagine having lunch only with these thorans..:)..I always was looking for yam or arabi..good that it was different…I can’t imagine cooking without onions..must take some lesson from your folks..:)
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Delicious and quick thoran, prefect for the fasting day.
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very very healthy and delicious thoran dear :) lovely clicks :)
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Wow.. How many types of thoran you prepared with ABC awesome.. will def try
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Only these four, Preeti :-). So no more thorans to look forward to (luckily!)
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