Tuesday, April 17, 2007
Keralites have a good taste in making dishes using coconuts. More than any other dish we find all around our country,the Kerala dishes have coconuts as one of the major ingredients.
Thoran ,the exclusive side dish,is a dry fry variety of any vegetable with plenty of coconut gratings in it.The item is nutritious as well, as the vegetables are chopped finely and gets cooked mostly in its own water content.It has its unique taste when tempered with Coconut Oil.
I prefer to make this side dish when I run short of vegetables, unexpectedly.'Ulli Thoran' is a side dish that goes well with 'Rice and Sambhar' or 'Rice and Theiyal'.
Shallots or small onions OR Big Onions cut lengthwise-1cup.
Grated coconut-1/2 cup.
Slightly ripe green chillies,cut into rings-1 tbsp.
Turmeric powder-1/4 tsp.
Curry leaves- a few.
Coconut oil-2 tbsps.
Mustard seeds-to temper.
Salt- to taste.
1. Combine the onions, coconut shavings, ginger, turmeric, curry leaves and salt and mix them gently using fingers.
2. Heat coconut oil in a wok,splutter the mustards and add the above mixture.
3. Close the wok with an appropriate lid,not to allow the steam to escape,and simmer cook.
4. Sprinkle water if necessary and turn it occasionally to avoid burning.Press thoran lightly flat to the bottom to facilitate cooking with minimum water.
5. Remove from fire when the onions are cooked.(evaporate the excess water if present, keeping the pan open, in a medium flame).
6. Serve hot as a side dish to boiled plain rice and theiyal.