Friday, February 16, 2007
Kerala vegetables - Thoren
Thoren is Kerala’s best known dish. Cabbage, carrots,
pumpkin and beans can be used in this Keralean
vegetable dish. Grated cabbage and carrots and finely
sliced beans can be mixed, but pumpkin should be kept
1 cup of freshly grated coconut (1/2 cup of
unsweetened desiccated coconut)
250g cabbage, thinly sliced
2 large cloves garlic,
1 green chilli
1/2tsp cumin seeds (make a paste of the above mentioned garlic , cumin and green chilli using a little water this is the masala paste)
1/4 teaspoon chopped ginger (this is used only for cabbage to remove the raw smell of cabbage.
5 shallots (8 if small), cut in half and sliced lengthwise
3 or 4 fresh curry leaves
2 or 3 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
I use a stone rolling pin on a flat grinding stone to grind the cumin seeds with the garlic, cloves and chilli with a little water until it makes a wetish paste. you can use a pestle and mortar. (or small blender)
Shallots: slices 1 side first then turns it on its side
Heat 2 tablespoons of oil in a wok, add 1/2 teaspoon of black mustard seeds when oil is hot. When the seeds have finished popping lower the flame and add the sliced shallots , then add the masala that is (paste of garlic ,cumin and green chilli) and chopped ginger. Cook for a minute or two. Sprinkle 1/2 teaspoon turmeric on top of the shallots , not directly to the oil. Stir then mix the shallots and masala paste well, Fry the masala paste mixture for 1 minute, then add the curry leaves. Add the finely sliced cabbage and toss. Add 1/4 teaspoon of salt, taste and add more if necessary. Lower the flame and add the coconut. Stir well. Cover and cook over a low flame for 5 minutes.
When it is cooked, leave the lid slightly ajar.