Carrot Thoran | Kerala Carrot Thoran Recipe | Onam Sadhya Recipes

Carrots sauteed with coconut-shallot paste

Today I bring to you yet another easy thoran recipe which can be made for an Onam Sadhya as well. I am going to go to my hometown and hubby's place for Onam this year. So this year also I am going to miss making an elaborate Sadhya. Also this year in my society here in Pune they are celebrating Onam and I'm gonna miss that as well :( But spending Onam in Kerala is a different and real feel all together, so I'm not complaining ! And coming to the recipe it's a basic and can be made in a jiffy. So if you want to put up your Sadhya leaf without much sweat shed, here's a simple recipe to your rescue :) 

Other Sadhya recipes: Beans Thoran Cabbage Thoran Mathanga Erissery Mathan Erissery | Mathan Vanpayar Erissery Mampazha Pachadi | Pazhutha Manga Pachadi Mambazha Pulissery | Mambazha Kaalan Chembu Kumbalanga Moru Kootan | Taro-Ash Gourd Pulissery Pulissery | Kachiya Moru | Mor Kuzhambu Sambar | Kerala Style Varutharacha Sambar with no Coconut Homemade Ada for Adapradhaman Recipe Source: Ma   I Took:  Preparation Time: 10 minutes Cooking Time: 20 minutes   Serves : 3-4 persons I Used: Carrot Coconut Oil Mustard Urad Dal - - - - 250 gm/1.5 cups (chopped)  1 tbsp ¼ tsp 1 tsp Turmeric powder - ¼ tsp Salt Curry Leaves - - As needed A sprig To Pulse: Coconut - ¼ cup Shallots/Small Onion - 3 nos Green Chilly - 1 no The Way:

1. Scrape away the skin of the carrot and rinse them well in water. And chop them finely into small quarter inch pieces.

2. In a pan, heat the coconut oil. Splutter mustard seeds. Add urad dal and curry leaves. When it turns golden in colour, add the chopped carrots along with ¼ tsp turmeric powder, salt and little water. Allow them to cook covered in a medium low flame until done. Check in between if water is sufficient, take care not to overcook or burn.

3. Now while the carrot gets cooked, coarsely pulse together the ingredients under 'To Pulse' in mixie without adding water. Do not grind to a smooth paste. Just 3-4 pulse until all the ingredients get crushed and mixed well would be sufficient.

4. Now add the ground coconut paste and and give a nice stir till the coconut tempering is coated evenly all over the carrots. Switch off the flame in a minute or two and serve

Serve along with brown rice, Sambar and pappad or as a side dish in your Onam Sadhya :)

Notes:

• Coconut is the key ingredient for thoran. So do not compromise on it :)

Cheers, 
Chitz