Carrot Zucchini Thoran Recipe – Authentic Kerala Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Carrot Zucchini Thoran Recipe – Authentic Kerala Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Carrot Zucchini Thoran. It’s a simple, vibrant, and incredibly flavorful stir-fry from Kerala, and honestly, it’s one of those dishes that just feels like home. I first made this when I was trying to incorporate more veggies into our meals, and it quickly became a family favorite. It’s healthy, quick to make, and bursting with the unique flavors of Kerala cuisine.

Why You’ll Love This Recipe

This Carrot Zucchini Thoran is more than just a vegetable stir-fry. It’s a celebration of fresh ingredients and aromatic spices. It’s perfect as a side dish with rice and dal, or even as a light meal on its own. Plus, it comes together in under 30 minutes! You’ll love how easy it is to make something so delicious and healthy.

Ingredients

Here’s what you’ll need to make this delightful thoran:

• 4 cup zucchini, chopped
• 0.5 cup carrot, grated
• 0.25 cup onion, chopped
• 1 no. green chili, finely chopped
• 2 no. red chilies, broken into pieces
• 1 teaspoon cumin powder
• 0.5 cup grated coconut
• 0.25 teaspoon red chili powder
• 1 tablespoon urad dal (split black lentils)
• 0.5 teaspoon mustard seeds
• 0.25 teaspoon turmeric powder
• 2 sprig curry leaves
• 0.75 teaspoon salt
• 1 tablespoon coconut oil

Ingredient Notes

Let’s talk about a few key ingredients that really make this thoran special:

• Coconut Oil: This is the oil to use for Kerala cooking. It lends a beautiful aroma and a subtle sweetness that you just can’t replicate with other oils. About 15ml is perfect.
• Mustard Seeds: These tiny seeds pack a punch! When tempered in hot oil, they release a nutty, slightly pungent flavor that’s essential to South Indian cuisine.
• Curry Leaves: Oh, the fragrance of curry leaves! They add a citrusy, almost herbal note that’s incredibly refreshing. Don’t skip these – they’re a game-changer.
• Urad Dal: These little lentils add a lovely texture and a subtle nutty flavour. They become beautifully golden and crispy when fried.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate the carrot. Then, chop the zucchini and onion into small, bite-sized pieces.
2. Now, heat the coconut oil in a skillet over medium heat. Add the mustard seeds, red chilies, and curry leaves. Wait until the mustard seeds start to crackle – that’s when you know the flavors are releasing!
3. Next, add the chopped onion and green chili. Fry for about 3 minutes, or until the onion softens and turns translucent.
4. Time for the veggies! Mix in the grated carrot and chopped zucchini, along with the turmeric powder and ¼ teaspoon of salt. Cover the skillet and cook on low heat for about 12 minutes, stirring occasionally. This helps the veggies soften and absorb all those lovely flavors.
5. Almost there! Add the grated coconut, cumin powder, red chili powder, and the remaining salt. Stir everything well and cook uncovered for another 3 minutes. You want the coconut to get slightly toasted and fragrant.
6. Finally, garnish with fresh curry leaves and serve hot with rice or flatbread. Enjoy!

Expert Tips

• Don’t overcrowd the skillet. If you’re making a large batch, cook the vegetables in two batches to ensure they cook evenly.
• Adjust the amount of green chili and red chili powder to your liking.
• For a more intense coconut flavor, you can use coconut oil to fry the spices.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.
• Spice Level Adjustment: If you prefer a milder thoran, reduce the amount of green chili and red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations within Kerala: My grandmother used to add a pinch of asafoetida (hing) to the tempering for a more complex flavour. Some families also add a small piece of ginger along with the onions.

Serving Suggestions

Carrot Zucchini Thoran is incredibly versatile. Here are a few ideas:

• Serve it with a simple bowl of steamed rice and a side of dal.
• Enjoy it with roti or paratha for a light and satisfying meal.
• It also makes a great side dish for fish curry or chicken stew.

Storage Instructions

Leftover thoran can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

Q: What is Thoran and where does it originate from?

A: Thoran is a traditional Kerala dish made with finely chopped vegetables, coconut, and spices. It’s a staple in Kerala cuisine and is known for its simplicity and flavour.

Q: Can I use frozen zucchini in this recipe?

A: Yes, you can! Just make sure to thaw and squeeze out any excess moisture before adding it to the skillet.

Q: What is the best way to grate the carrot for this thoran?

A: A box grater works perfectly. You want a medium-fine grate – not too coarse, not too fine.

Q: Can I make this thoran ahead of time?

A: You can definitely prep the ingredients ahead of time – chop the vegetables, measure out the spices, and grate the coconut. But I recommend cooking it just before serving for the best flavour and texture.

Q: What are some good accompaniments to serve with Carrot Zucchini Thoran?

A: Besides rice and dal, it pairs beautifully with sambar, rasam, or even a simple yogurt raita.