keralaEasyveganvegetariangluten freedairy free

Potato Thoran

Name: Potato Thoran
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g potato (medium, cubed into small pieces); 0.5 cup coconut (freshly grated); 2 pcs green chili (slit lengthwise); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 2 pcs garlic (cloves, crushed); 10 pcs curry leaves; 2 pcs dried red chili (broken into pieces); 0.5 tsp mustard seeds; 0.5 tsp urad dal; 2 tsp coconut oil; 0.25 tsp salt; 2 tbsp water (for cooking potatoes)

RATING

4.5/5(92)

TASTE SCORE

7/10

A simple, fragrant Kerala-style stir-fry where tender potato cubes are tossed with freshly ground coconut, green chilies, and curry leaves. This dry curry comes together quickly, is gently spiced with turmeric and cumin, and makes the perfect companion to steamed rice and sambar.

PREP

10m

COOK

15m

SERVES

1 KATORI

161 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Boil the potatoes.
Boil the cubed potatoes in water until just tender but not mushy. Drain and set aside.
TIPCook the potatoes only until fork-tender; overcooking will make the thoran mushy.
mix · ~2 min
Prepare the coconut mixture.
1.In a small bowl, combine freshly grated coconut with crushed garlic and a pinch of turmeric powder.
2.Mix gently with your fingers to blend the flavors.
3.Set aside.
temper · ~3 min
Make the tempering.
1.Heat coconut oil in a kadai or heavy pan over medium heat.
2.Add mustard seeds and let splutter (30 sec).
3.Add urad dal and sauté until golden brown (30 sec).
4.Add cumin seeds, broken dried red chilies, and curry leaves. Sauté until fragrant (20 sec).
5.Add slit green chilies and a pinch of red chili powder. Stir briefly.
TIPKeep the heat medium; high heat will burn the mustard and dal.
saute · ~4 min
Sauté the potatoes.
1.Add the boiled potato cubes to the pan.
2.Sprinkle salt and the remaining turmeric powder.
3.Gently toss to coat the potatoes with the tempering.
4.Sauté for 3 to 4 minutes, letting the edges get slightly crisp.
TIPUse a light hand when tossing so the potato pieces stay intact.
mix · ~3 min
Finish with coconut mixture.
1.Reduce heat to low.
2.Add the grated coconut mixture to the pan.
3.Sprinkle the 2 tablespoons of water over the top.
4.Cover and let steam on low heat for 2 to 3 minutes.
TIPAdding a splash of water creates steam that helps the coconut flavor infuse into the potatoes.
serve
Serve hot.
Turn off heat, give a final gentle mix, and transfer to a serving bowl. Serve hot with steamed rice and sambar.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cube the potatoes uniformly (about 1-inch pieces) so they cook evenly and don't break apart during sautéing.
2
Boil the potatoes just until fork-tender — test with a knife; they should offer slight resistance to avoid mushiness.
3
Use freshly grated coconut for the best texture and natural sweetness; dried coconut won't yield the same moist finish.
4
Temper the mustard seeds and urad dal over medium heat to prevent burning; burnt dal adds a bitter taste.
5
Let the potatoes develop a light golden crust before adding the coconut mixture — this adds texture and depth.
6
Add the 2 tablespoons of water after the coconut to steam gently; this binds the flavors without making the dish wet.
7
For make-ahead, prep the boiled potatoes and coconut mixture separately; combine and steam just before serving.