Glossary T
Thoran is a dry vegetable curry from Kerala made from whatever fresh vegetables are available around, suchs as snake beans, unripe jack fruit, Ladies fingers, Cabbage, Green Papaya, Spinach and other vegetable or with one or more finely grated or chopped vegetables, such as Cabbage and Carrots stir-fried with grated coconut meat.
Thoran is one of the traditional dishes for Onam Sadya. Any Sadya in Kerala is incomplete without the Thoran, especially the Cabbage Thoran.
In cooking Thoran, the vegetables are sliced into very small pieces (Snake beans, Ladies Fingers and Beans) or grated (Papaya and Carrots, for example) and stir-fried with small amount of coconut oil with slices of chilies, onions, grated fresh coconut and spices, such as Mustard seeds (Kadugu), and Cumin until it is completely dry and of course Curry Leaves.
Grated coconut, chilies, garlic and ginger which are sometimes added are grinded together, Kadugu and Curry leaves are fried until Kadugu popped up, then the finely cut, chopped or grated vegetables and the mixture of ground coconut, chilies, Cumin, garlic and ginger are added.
This is one of the easiest dishes and one of my favorite dishes which I have learned to cook from Kerala. I was able to cook using Okra and French Beans when I was in the Philippines and have still the fried Curry Leaves I brought home from Allepey and I am so happy about the result. If i can purchase all the ingredients now that I am back in Germany, I can cook a good Thoran and I will be transformed back to Allepey.
Please see related articles about Thoran in the Glossary using different kinds of vegetables, as in Cabbage and Carrot Thoran, Papaya Thoran, Cheera Thoran, and many more.
Below is a picture of Cabbage Thoran, one of the many Thoran dishes which are prepared in Kerala, India
Below is a special Thoran served during the birthday celebration of one of my "cousins" in Allepey, Kerala, India. It is called Mixed Cabbage Thoran, made from finely grated Cabbage, Carrots and Yellow Cherupayaru Parippu (split yellow Mung Dal/Beans)
Thakkali Mezhukkupuratti is one of the simple dish from Kerala which is a tomato stir-fry, made from slices of fresh and tender tomatoes cooked with slices of red onions, green chili (Koda Mulaku) and spices such as Kadugu (black mustard seeds) and the Curry Leaves.
Thakkali is the Malayalam word for Tomato
Mezukkupuratti refers to stir-fry dishes/foods in Kerala. Mezhukkupuratti is a curry made up of stir-fried vegetables. It is best served with rice and curd or any chutney.
This is one of the super delicious dishes which my family friend in Allepey in Kerala, India cooks when budget for meat and other vegetables are already not enough. Tomatoes are cheap and yet she can make it a tasty dish for her family.
Deutsch: Tortilla / Español: Tortilla / Português: Tortilla / Français: Tortilla / Italiano: Tortilla /
Tortilla refers to Spanish omelet which is made traditionally with potato and onion. Tortilla is also a mexican term for a thin, flat unleavened bread made of masa for corn tortillas or harina (flour) for flour tortillas.
Thenga Chammanthi is Coconut Chutney and also refers to one of the many kinds of Chutneys in Kerala which is made from fresh grated Thenga (Coconut meat) grinded with other ingredients, such as Inji (ginger), Tamarind, Chumannulli (shallots/pearl onions), Kanthari Mulaku (bird’s eye chillies), salt until it turns into a paste, then Kadugu (black mustard seeds) and Curry leaves are added.
Thenga Chammanthi is often served with with Idli, Chappati/Roti and Dosa in Kerala.
Here is my "adopted Mom" in Allepey, Kerala, India grinding Thenga and spices in the traditional grinders used to make Chammathi called Ammikallu (Please see related article on Ammikallu)
Below are pictures of Thenga Chammanthi served with Dosa and Chappati
Thenga Chammanthi after its formed into a ball
Thenga Unda refers to coconut ball fritters from Kerala, India. It is made from freshly grated coconut, mixed with jaggery, ghee and cardamom powder then form into balls then deep-fried in Coconut Oil until golden brown.
I really do not know if Thenga Unda is traditionally a Keralan teatime snacks, but this was was bought by my friend in a Chaya Kada (Teashop) in Allepey, a district of Kerala.
Thenga and Unda , is the Malayalam words for Coconut and Balls, respectively.
