Thoran

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Southern Kerala-style traditional thoran made with cheera leaves, grated coconut, chilies and other ingredients. Travancore Cheera Thoran.JPG
Southern Kerala-style traditional thoran made with cheera leaves, grated coconut, chilies and other ingredients.
Kerala yardlong bean thoran Kerala Beans thoran curry.jpg
Kerala yardlong bean thoran

Thoran (Malayalam : തോരൻ, pronounced [t̪oːɾan] ; or upperi in Malabar) is a coconut-based vegetable dish in Kerala. This common dish is usually eaten with steamed rice. Thoran is a common menu item for a sadhya .

The cuisine of Kerala, a state in the south of India, is linked to its history, geography, demography and culture. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used.

Rice cereal grain and seed of Oryza sativa

Rice is the seed of the grass species Oryza sativa or Oryza glaberrima. As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.

Sadhya

Sadhya is a feast of Hindu origin and of importance to Hindu Malayalis, consisting of a variety of traditional vegetarian dishes usually served on a banana leaf in Kerala, India. Sadhya means banquet in Malayalam. It is a vegetarian feast prepared by both men and women, especially when needed in large quantities, for weddings and other special events. Sadhya is typically served as a traditional dish for Onam, the state festival of Kerala.

Contents

Preparation

Thoran is a dry dish traditionally made of finely chopped vegetables such as cabbage, yardlong bean and other bean varieties, unripe jackfruit, bittergourd (കയ്പ്പക്ക/പാവയ്‌ക്ക) or elephant foot yam, of leaves such as green or red cheera (ചീര), Moringa oleifera or Ipomoea aquatica , as well as of flowers such as Moringa oleifera or Sesbania grandiflora .

Jackfruit species of plant

The jackfruit, also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family (Moraceae). Its native range is unknown but most sources place its center of origin in the region between the Western Ghats of southern India to the rainforests of Borneo.

<i>Amorphophallus paeoniifolius</i> species of plant

Amorphophallus paeoniifolius, the elephant foot yam or whitespot giant arum, is a tropical tuber crop grown primarily in Africa, South Asia, Southeast Asia and the tropical Pacific islands. Because of its production potential and popularity as a vegetable in various cuisines, it can be raised as a cash crop.

<i>Moringa oleifera</i> fast-growing, drought-resistant tree

Moringa oleifera is a fast-growing, drought-resistant tree of the family Moringaceae, native to tropical and subtropical regions of South Asia. Common names include moringa, drumstick tree, horseradish tree, and ben oil tree or benzoil tree.

The chopped vegetable is mixed together with grated coconut, mustard seeds, curry leaves and turmeric powder and briefly stirred on a pan over a hot fire.

Coconut species of plant

The coconut tree is a member of the palm tree family (Arecaceae) and the only known living species of the genus Cocos. The term "coconut" can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut. The term is derived from the 16th-century Portuguese and Spanish word coco, meaning "head" or "skull" after the three indentations on the coconut shell that resemble facial features.

Padavalanga thoran Thoran , Kerala Vegetable curry.jpg
Padavalanga thoran

Variants

Thoran can be also made with carrots, green beans, cabbage, green tomatoes [1] or spinach, vegetables that were traditionally not available in Kerala. The traditional recipes made in southern Kerala do not use garlic, but in the present day, garlic and onion are also added.

Carrot Root vegetable, usually orange in color

The carrot is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.

Green bean vegetable

Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean. Immature or young pods of the runner bean, yardlong bean, and hyacinth bean are used in a similar way. Green beans are known by many common names, including French beans, string beans, snap beans, snaps, and the French name haricot vert.

Cabbage A leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads

Cabbage or headed cabbage is a leafy green, red (purple), or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, B. oleracea var. oleracea, and belongs to the "cole crops", meaning it is closely related to broccoli and cauliflower ; Brussels sprouts ; and savoy cabbage. Brassica rapa is commonly named Chinese, celery or napa cabbage and has many of the same uses. Cabbage is high in nutritional value.

See also

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