Thoran

Thoran is a dry or semi-dry vegetable stir-fry from the cuisine of Kerala, a region in southern India. It is typically made by finely chopping or shredding vegetables and cooking them briefly with grated coconut, green chilies, onions, and spices, then finishing with a tempering of mustard seeds and curry leaves in coconut oil. The dish is usually vegetarian and can be vegan when prepared with plant-based oil.

Common ingredients include a main vegetable such as beans, carrot, cabbage, beetroot, or yam, combined with grated fresh coconut, finely chopped onions, green chilies, turmeric, salt, and curry leaves. The mixture is lightly sautéed until the flavors meld and the vegetables are tender but still retain some bite. Tempering adds fragrance and body to the dish, and coconut oil is the traditional fat used in many homes, though other oils are also used.

Variations of thoran reflect regional and family preferences. Different vegetables yield distinct textures and flavors, and some versions incorporate roasted poppy seeds or cashews for added nuttiness, or include a splash of lemon juice for brightness. While most common in Kerala, similar coconut-backed stir-fries appear in other parts of South India with local twists.

Culturally, thoran is a staple side dish in a Kerala rice meal and is frequently served as part of a sadya, the traditional vegetarian feast. It accompanies staple items such as rice, sambar, rasam, and curd, and can be found in everyday home cooking as well as festive meals.