Fall
Thoran
Popular on Food52
3 Reviews
Ontariobnd
May 1, 2017
I loved this dish. Loved it - can't wait to have leftovers for lunch today. I didn't have shallots so skipped that part, and used frozen grated coconut.
The dish came together really easily once the beans were chopped up.
Thanks for the recipe!
The dish came together really easily once the beans were chopped up.
Thanks for the recipe!
Panfusine
August 13, 2016
Another parallel version of the Thoran (referred to as plain 'kari' across the kerala border in Tamil Nadu) is to add mung beans just after the tempering stage, a little bit of water is sufficient to soften the dal before adding the vegetables. Cabbage, Swiss chard, Carrots, and even beetroot (go for the chiogga or golden beets to maintain a color contrast).
Drumstick / Moringa leaves are still a premium in terms of availability, and the flavor by itself can be a rather acquired taste. I usually add the leaves along with other vegetables.
Drumstick / Moringa leaves are still a premium in terms of availability, and the flavor by itself can be a rather acquired taste. I usually add the leaves along with other vegetables.
Vandana
August 12, 2016
My whole life, this type of preparation is what I've called and heard referred to as curry. When I moved to the US, it was quite a shock to me to learn that curry was apparently something more liquid-based. I asked a bunch of North-Indian friends, and they confirmed: curry is liquid-y.
So I read up a bit on it - it's fascinating how words can change in meaning as they move from language to language. "Curry" is thought to originate from the Tamil word "kari" which means blacken, or burn. That's why curry for me (and the region I'm from) is dry. I guess the word somehow came to mean spiced broth with vegetables as it moved outwards from South India.
You can do this with pretty much any vegetable. My favourite as a child was potato, peas, and carrot (all in one curry). My favourite now is plantain curry (Don't add cumin, shallots, green chilis, sugar, or coconut. Do add a bit of chili powder and urad dal in the tempering. Yumm).
So I read up a bit on it - it's fascinating how words can change in meaning as they move from language to language. "Curry" is thought to originate from the Tamil word "kari" which means blacken, or burn. That's why curry for me (and the region I'm from) is dry. I guess the word somehow came to mean spiced broth with vegetables as it moved outwards from South India.
You can do this with pretty much any vegetable. My favourite as a child was potato, peas, and carrot (all in one curry). My favourite now is plantain curry (Don't add cumin, shallots, green chilis, sugar, or coconut. Do add a bit of chili powder and urad dal in the tempering. Yumm).
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