Carrot Thoran is an easy-to-make side-dish for rice and is also one of the many dishes served in Onam Sadya.
Carrot Thoran is one of the easiest and most-loved side-dishes in Kerala cuisine. It is also called Carrot Poriyal and there are different versions of preparation used by other South Indian cuisines to make this dish.
Thoran is made by highlighting one or more vegetables with grated coconut and tempering using mustard seeds.
Some popular Thoran recipes include Beetroot Thoran, Cabbage Thoran, and Beans Thoran. You may also choose a non-vegetarian element like fish, chicken, or egg to make Thoran.
Here are some examples of Kerala Style Thoran you can try at home.
Beetroot Thoran
Cabbage Thoran
Drumstick Thoran (Muringakka Thoran)
Amaranth Leaves Thoran (Cheera Thoran)
Mixed Vegetable Thoran
Eggs Thoran (Mutta Thoran)
Anchovies Thoran (Netholi Thoran)
You may also find this video on making 4 Easy Thorans - Beetroot, Carrot, Beans, and Cabbage Thoran.
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Carrot Thoran Recipe
To make Carrot Thoran, grate about three medium-sized carrots and keep aside.
Heat a pan and add coconut oil. Add mustard and when it splutters, add urad dal. Add dry red chilies and finely sliced shallots. Saute and add green chilies and curry leaves. Mix well.
To this add grated coconut, red chili powder, and cumin powder to combine well.
Add grated carrots and season with some salt. Mix again and cook covered for about five minutes in low flame. Cook for only two to three minutes if you like crispy carrots. That's it!
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Carrot Thoran
- Total Time: 25 minutes
- Yield: 2 persons 1x
Description
Carrot Thoran is an everyday side for lunch in Kerala cuisine and also one of the main dishes served in Onam Sadya.
Ingredients
- 3 medium-sized Carrots, grated (or cubed)
- 1 tsp Mustard
- 1 tsp Urad dal
- 2-3 Dry red chilies
- 4-5 Shallots, finely sliced
- 2-3 Green chilies, finely chopped
- ½ cup Grated coconut
- ½ tsp Red chili powder
- ½ tsp Cumin powder
- ½ tsp Red chili flakes
- Salt, to taste
Instructions
- To make Carrot Thoran, grate about three medium-sized carrots and keep aside.
- Heat a pan and add coconut oil.
- Add mustard and when it splutters, add urad dal.
- Add dry red chilies and finely sliced shallots.
- Saute and add green chilies and curry leaves. Mix well.
- To this add grated coconut, red chili powder, cumin powder, and red chili flakes to combine well.
- Add grated carrots and season with some salt.
- Mix again and cook covered for about five minutes in low flame. Cook for only two to three minutes if you like crispy carrots. That's it!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Uncategorized
- Cuisine: Kerala
I hope you'll try out this recipe.
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Bhasura says
This is something that I make but with less chillies.
Atulmaharaj says
This looks quite much like a Poriyal we have. Good way to have carrots apart from the halwa