Thoran is an inevitable part of Kerala's regular meal. Thoran is usually made from a variety of seasonal produces and backyard veggies. We love to test different combination of veggies in thorans and this recipe is the out come of one of our successful experiments. Here we tested a combination of mushroom and spinach. This recipe came out with flying colors both at the taste and ease front. The use of oil in this recipe is completely optional.
Spinach/Palak/Cheera 2 cup packed, thinly chopped
Mushroom 1 cup, finely chopped
Garlic 2 med cloves, roughly chopped
Green chilly 2 nos, roughly chopped
Coconut, grated ½ cup
Turmeric powder ¼ tsp
Cumin seeds ½ tsp
Mustard seeds ½ tsp
Curry leaves as needed
Salt as needed
Oil ½ tsp
Clean and cut the spinach/palak/cheera. Keep aside.
If you are using precut mushrooms, finely chop them. If you have whole mushrooms, slice them first and then chop. Set this aside too.
In a blender, pulse together grated coconut, garlic, green chilly and cumin seeds. Don’t grind to a paste, pulse for a couple of times. Set this aside.
Heat ½ tsp oil in a pan and splutter mustard seeds. Add curry leaves followed by mushrooms. Mix well and cover with a lid and cook for 5-6 minutes. Open the lid, give a good mix and add chopped spinach. Cover again for 2 more minutes. Now add the salt and turmeric powder. Mix well and cover to cook for a minute. Lastly add the coconut mixture and mix well to combine. Cook uncovered for another 1 more minute or until thoran gets a little dry and switch off the flame. Serve with rice…