Carrot thoran is a traditional Kerala based poriyal. Carrot thoran with coconut masala is a quick and easy side dish on busy days. Grated coconut, garlic, red chilli and cumin seeds are grinded into a coarse masala, then added to the cooked carrots. This coconut masala adds a flavour to the simple carrot poriyal and tastes delicious.
This carrot thoran can be served with hot steamed rice or matta rice, rasam rice, sambar rice or roti. This thoran is one of the staple recipes in Onam Sadhya feast. If you're bored of making simple carrot poriyal, then you should definitely try this carrot thoran for a change and you will surely love this !
Carrot Thoran
Onam is around the corner. I can see Onam recipes flooding in all blogs. I totally forgot about it and sadly I cannot go into kitchen now. As per our tradition I should stay away from the kitchen for 41 days from the birth of my baby. So when I searched my draft recipes, I found some Onam recipes in it, so sharing it now.
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About Carrot Thoran
Thoran is a popular recipe in South India, especially in Kerala. Thoran is also known as "Upperi" in Northern Kerala. It is usually made with a variety of vegetables like cabbage, carrot, beetroot, or even with meat like chicken, fish and mutton. Thoran is nothing but a vegetable stir fry made with coconut masala and it is cooked until dry. Coconut is a staple ingredient in Kerala cuisine and it gives the authentic taste to any Kerala based recipes.
Carrot thoran is a popular vegetable side dish in Kerala. This recipe has the sweetness of carrot and coconut and the spicy flavours of cumin, chilli and garlic. My mom would make good use of vegetables to make thoran, pachadi, kootu and one of my favorite is this thoran. Carrot thoran is one of the simple and quick side dishes we have always made for everyday meals.
You can use grated, sliced or diced carrot based on your preference. Especially during busy morning days, you can grate the carrot using a food processor or do a quick pulse to chop. And the recipe can be put together in minutes. This carrot thoran goes very well with matta rice, rasam rice, sambar rice or roti.
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WHY THIS RECIPE WORKS
Versatile : Carrot thoran recipe is so versatile that you can add or adjust the vegetables and spices according to your taste. You can make it more nutritious thoran by adding extra vegetables like beans, cabbage, paneer or tofu for added protein.
WHY I LOVE THIS RECIPE - Carrot thoran is a traditional Kerala dry dish and is loved by people of all ages for its simple method of preparation. It uses grated coconut and coconut oil for cooking as it gives the authentic Kerala taste and flavour. Carrot thoran is naturally sweet and mildly spiced with flavours like red chilli. It is often served as a part of Kerala Onam Sadhya meal or you can also serve it with rice for the weekly lunch menu.
Simple and easy : Carrot thoran recipe is prepared using the basic ingredients in the kitchen. The carrot, coconut and spices can be put together in under 20 minutes. This delicious thoran goes very well with rice, sambar or even with roti.
Nutrition benefits : Carrot is naturally sweet and is rich in vitamins, fiber and antioxidants. Carrots are low in calories and it helps to boost immunity. This carrot thoran recipe is perfect for those who are looking for a simple healthy recipe or for those who want to try authentic Kerala recipes for a change.
Ingredients
Carrot : Carrot is a root vegetable and has a natural sweetness. You can use chopped or grated carrot for making thoran. As carrots are low in calories and rich in antioxidants, it is great for boosting immunity and skin health. You can also add or substitute with other vegetables like beans, cabbage, green peas or beetroot.
Salt : Salt is added while cooking the carrot and also it enhances the overall taste.
Water : Water is added to cook the carrots. Don't add too much water as the carrot may become mushy and also the water should be completely evaporated before adding spices.
Grinding : Prepare the authentic thoran masala by grinding coconut, dry red chilli, garlic and cumin seeds into a coarse texture. Add a little or no water while grinding the masala.
Tempering : Tempering is usually done in South Indian cooking to enhance the flavours. Heat coconut oil in a pan,then add whole spices like mustard seeds, urad dal, curry leaves. Let it sizzle and pop up. It adds a crunchy texture to the thoran.
Hacks
Food processor : If you have a food processor at home, then carrots can be chopped or grated in a giffy. Store these grated or chopped carrots in an airtight container inside the refrigerator. It comes in handy during busy days.
Steaming : If you use diced carrots for cooking, then you can steam them in a steamer for 5 to 10 minutes. Then do a flash cooking using the coconut masala. Steaming the carrots helps to retain the firm shape and texture.
Carrot Thoran (Step by Step Pictures)
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| Take all your ingredients |
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| Grate carrot |
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| Take your grinding ingredients |
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| Take them in a blender |
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| Make into a coarse paste |
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| Heat oil and add in seasoning ingredients |
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| Let them sizzle for a min |
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| Add in carrots |
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| Saute them |
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| Add in salt |
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| and a splash of water |
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| mix well |
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| Cover and cook |
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| till done |
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| add in coconut masala |
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| mix well |
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| Serve |
Expert Tips
- Measure and add the coconuts. Don't overdo it with coconuts as it may turn the dish too sweet.
- You can also add chopped shallots or onions for added texture and sweetness.
- For added protein, you can also add other vegetables like beans, cabbage, paneer, tofu of your choice.
- Add less or no water while grinding the coconut masala. It should be coarsely grounded.
Serving & Storage
The leftover carrot thoran can be refrigerated. Cool the thoran completely and transfer them to an airtight container. It stays good in the refrigerator for 3 days.
Serve the carrot thoran with sambar rice or hot steamed rice for lunch. It can also be packed for kids' lunch boxes along with roti or rice.
FAQ
Q. What is the difference between poriyal and thoran ?
Poriyal is a quick stir fry recipe where the vegetables are cooked until tender and mildly flavoured with spices. Whereas, thoran is a dry dish prepared by cooking the vegetables with a flavourful coconut masala and tempered with spices.
Q. Is it a vegan recipe?
Yes, it is completely a vegan recipe. It is a dairy free and plant based recipe cooked in coconut oil.
Q.Can I use other oil for tempering ?
Yes, you can also use other neutral oil like canola oil, vegetable oil, sesame oil for tempering. But for the authentic taste and flavour, coconut oil should be used.
Variations
Carrot pachadi : Carrot pachadi is a traditional South Indian recipe made with coconut, carrot and curd.
Paruppu usili : Paruppu usili is an authentic vegetable and dal based recipe in South India. It is made with toor dal, beans, carrot and tempered with spices. It is a versatile recipe that you can prepare using other vegetables of your choice like banana flower, cabbage and beetroot. It is an excellent side dish for kara kuzhambu, mor kuzhambu or sambar rice.
Carrot kheer : Carrot kheer or carrot payasam is a delicious Indian dessert made with grated carrots cooked in a full fat cream milk. The kheer is flavoured with nuts, ghee, sugar and cardamom powder. Kheer is one of the crowd favourite recipes and it can be served during special occasions or can be enjoyed as an after meal dessert.
More Thoran Recipes
📖 Recipe Card
Carrot Thoran Recipe
Equipment
- Cooking pot
- Blender
Ingredients
- 2 large Carrot Grated
- Salt to taste
- ¼ cup Water
To Grind
- 1 cup Fresh Coconut grated
- 1 no Dry Red Chilli
- 2 cloves Garlic peeled
- 1 teaspoon Cumin Seeds
For Tempering
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Urad Dal
- 1 sprig Curry leaves
Instructions
- Grind the ingredients given in the list to a coarse paste without adding any water. Set this aside.
- Heat oil in a kadai. Add in mustard seeds, urad dal and curry leaves. Let it sizzle for a min. Add in carrots and toss well. Saute for 2 minutes. Add in salt and a splash of water. Cover and cook for 5 to 8 mins.
- Now add in the ground coconut masala and mix well. Saute a couple of mins until coconut gets lightly toasty. Serve with rice and curry.
Video
Nutrition
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nayana
what a coincidence , today i too have made the same dish....
zareena
mmmm..... my husband's favorite
Jayshree Bhagat
the presentation and pic is awesome
http://www.pinterest.com/kumar65/onam-2014/
Sush
Thank you. Turned out very well.
Also you have a very simple, interactive, website.
Good luck.