Some people are natural crowd pullers – they fill the room with their big, blaring, loud, rambunctious presence. So even if you are repelled by there sheer volume – you can’t help feeling awestruck by their personality. The other sort of crowd pullers are the ones that slowly work on you. Their silence, humility, and tenderness wraps you up while you are least expecting it. For me the under-celebrated thoran is that latter sort of personality.
While other traditional sadya dishes win by popular vote – I have yet to come across a sadya meal or just a traditional Kerala meal minus a simple thoran. So why shy away from talking about it?
Ingredients
Carrots – 2
French Beans – 1 big bunch
Green Chilly – 1
Curry leaves – 5, 6 (optional)
Coconut scraped – 2 Tbsp
Turmeric – 1 tsp
Mustard seeds – 1 tsp
Urad Dal (split black gram beans) – 1 tsp
Oil – 1 Tbsp
Salt to taste
Method
1. Chop the beans and carrots really finely and slit the chilly lengthwise.
2. Heat oil, splutter the mustard and urad dal. Fry the curry leaves and then drop in the chopped veggies.
3. Add turmeric and salt.
4. Cover and let it steam cook on low flame. Stir occasionally till its half done – then open the lid and fry till water evaporates. You can consider your thoran a success if you have managed to cook the vegetables, but not not lost the crunch.
5. Garnish with coconut.
A simple dish that reflects my mother’s philosphy, who retired as a Brigadier after serving Indian Army’s Military Nursing Service for 41 years, she always says “Don’t demand respect, command it”.
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Manju
