Have you decided the veggie thoran that should adorn your Sadya leaf this Onam? Considering the fact that we Malayalees proudly make thoran with any edible vegetable on Earth, which is your favourite thoran for Sadya??
Back home, there are a few veggie favorites while making Thoran for Sadya. My mom either makes cabbage thoran, achinga payar thoran or idichakka thoran, if idichakka is available. Chenathandu cherupayar thoran is the sadya special at my husband’s place at Mavelikara.
Here’s my mom’s recipe for achinga payar thoran. The dark green colored long runner beans/ achinga payar that’s available here in the US tastes nothing like the nadan ones back home but they are still yummy! Do give it a try this Onam if you haven’t tried it before.
Ingredients (Serves 6 – 8)
1. Long runner beans / achinga payar – 1 bunch (Around 300 – 350 gm), chopped into thin rounds
2. Coconut oil – 1 tbsp
3. Mustard seeds – 1/2 tsp
Dried red chilies – 2, broken
Red rice / kuthari – 3/4 tsp
4. Grated coconut – 1 cup
5. Turmeric powder – 1/2 tsp
Chilly powder – 1/2 tsp
Pearl onions – 4 – 5 (You can use 2 – 3 small garlic cloves instead)
Green chilies – 2
Cumin seeds – 1/4 tsp
6. Curry leaves – A sprig
7. Salt – To taste
1. Crush pearl onions, green chilies and cumin seeds in a mortar and pestle. Combine grated coconut along with turmeric powder, chilly powder and crushed pearl onion mixture.
2. Heat oil in a cheena chatti. Splutter mustard seeds and fry dry red chilies. Add red rice and stir until they puff up and turn golden. Add grated coconut mixture, chopped achinga payar, curry leaves and enough salt. Mix well. Bring everything to the center of the cheena chatti (thalli pothi vekkuka). Sprinkle some water (3 – 4 tbsp or as required) and cook covered for 8 – 10 minutes at medium-low heat until soft, stirring in between. Open the lid and cook for a couple of minutes until the thoran is completely dry. Serve with rice and other side-dishes.