Indian vegetable dish to serve on the side

Carrot Thoran

A thoran is typically vegetable-based and made with a few spices along with fresh grated coconut. Carrot thoran is always a favourite.

The carrots can be chopped, sliced, or diced.

10 peeled carrots, sliced, or diced

4 tablespoons coconut oil

2 teaspoons black mustard seeds

2 dried red chili peppers (or depends on the spice level that you like)

2 sprigs curry leaves (about 15 leaves)

10 shallots thinly sliced

Green chili peppers, slit longways( depending on required spice levels)

1/2 teaspoon turmeric powder

1/3 teaspoon cumin powder

1/3 teaspoon ginger minced

1 cup grated coconut, fresh or frozen

Salt, 2-3 tsp

In a saute pan on medium high heat, add the coconut oil. Once the oil is hot, add the mustard seeds (they will splutter), broken red chilis, and curry leaves.

Once the mustard seeds start popping, add the shallots and green chilis, ginger and stir until fragrant (about 2 to 4 minutes).

Now, add the carrots to the pan along with the turmeric and cumin. Reduce the heat to medium, mix well, and keep the pan covered for about 5 minutes to let the carrots slightly soften.

Once the carrots are just done, uncover and add the grated coconut.

Stir and cook this, uncovered, until everything is combined well. Add salt!

Serene Tharian arranges South Indian Dinner Clubs through her cooking club, The Best Exotic Kerala Kitchen, also on Facebook and Instagram. She can also be contacted on 99 222462