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A simple and comforting Kerala-style stir-fry featuring finely chopped potatoes cooked with fresh coconut, curry leaves, and mustard seeds. This quick side dish is a perfect accompaniment to rice and sambar.
For 4 servings
Prepare the potatoes. Peel and chop them into very small, uniform 1/4-inch cubes. Place the chopped potatoes in a bowl of cold water to prevent oxidation and browning while you prepare other ingredients.
Make the tempering (tadka). Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which takes about 30-45 seconds. Then, add the urad dal and sauté for about 1 minute until it turns a light golden brown. Add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until the curry leaves are crisp and fragrant.
Sauté aromatics. Add the finely chopped shallots and slit green chilies to the pan. Sauté for 2-3 minutes until the shallots soften and become translucent.
Cook the potatoes. Drain the chopped potatoes thoroughly and add them to the pan. Add the turmeric powder and salt. Mix everything well to ensure the potatoes are evenly coated with the spices. Sprinkle 3 tablespoons of water over the mixture. Cover the pan with a tight-fitting lid, reduce the heat to low, and let the potatoes steam for 8-10 minutes. Stir once or twice in between to prevent sticking. The potatoes are done when they are tender and can be easily pierced with a fork.
Finish with coconut. Once the potatoes are cooked, remove the lid and add the fresh grated coconut. Increase the heat to medium and gently stir-fry for 3-4 minutes. This step helps to remove any excess moisture and allows the coconut to toast slightly, enhancing its flavor. Turn off the heat.
Serve immediately. Potato Thoran is best served hot as a side dish with steamed rice and a curry like sambar or rasam.
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A simple and comforting Kerala-style stir-fry featuring finely chopped potatoes cooked with fresh coconut, curry leaves, and mustard seeds. This quick side dish is a perfect accompaniment to rice and sambar.
This kerala recipe takes 30 minutes to prepare and yields 4 servings. At 253.83 calories per serving with 4.8g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Incorporate finely chopped carrots, green beans, or cabbage along with the potatoes for a mixed vegetable thoran. Adjust cooking time as needed.
For a spicier version, add 1/4 teaspoon of red chili powder along with the turmeric powder.
For a different texture, grind the grated coconut with a pearl onion, a pinch of cumin seeds, and a green chili into a coarse paste and add it at the end.
Potatoes are naturally rich in potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
The use of coconut oil and fresh coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can be a quick source of energy.
Both potatoes (with skin, if used) and coconut contribute dietary fiber, which is crucial for digestive health, promoting regular bowel movements and feeding beneficial gut bacteria.
Spices like turmeric contain curcumin, a compound known for its potent anti-inflammatory and antioxidant effects, contributing to overall wellness.
One serving of Potato Thoran (approximately 1 cup) contains around 230-250 calories, primarily from the potatoes and coconut.
Yes, Potato Thoran can be a healthy side dish. It's made with whole food ingredients. Potatoes provide potassium and energy, while coconut offers healthy fats and fiber. Cooking with minimal oil and steaming the potatoes makes it a relatively light option.
Yes, you can use frozen grated coconut. Thaw it completely and squeeze out any excess water before adding it to the pan. While fresh coconut provides the best flavor and texture, frozen is a good alternative. Avoid using dry, desiccated coconut as it will alter the taste and texture significantly.
Potatoes can become mushy if you add too much water or overcook them. Use only the specified amount of water for steaming, and cook on low heat with a lid on. Check for doneness after 8 minutes to avoid overcooking.
Store leftover Potato Thoran in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over low heat or in the microwave until warmed through.
Potato Thoran is a classic side dish in a Kerala meal. It pairs perfectly with steamed rice, sambar, rasam, pulissery, or moru curry. It also goes well with chapatis.