-
Thoran (pronounced [t̪oːɾan]); or
upperi in
Northern Kerala is a
class of dry
vegetable dishes combined with
coconut that
originated in the
Indian state...
-
include parippu, sambar, rasam,
pulisseri and
others like kaalan, avial,
thoran, olan, pachadi, kichadi, koottukari, erissery,
mango pickle, injipuli, mezhukkupuratti...
-
major part of all
Kerala festivals,
special dishes called Vishu Kanji,
Thoran and
Vishu katta are also made. The
Kanji is made of rice,
coconut milk and...
- used as
garnish for
vegetable dishes and salads, such as the
Kerala dish
thoran. It is also used in
place of or
along with
coriander leaves (cilantro)....
-
ready to be served.
Clockwise from top:
paayasam or pradhaman,
bitter gourd thoran, aviyal, kaalan, lime pickle, sambar, and
buttermilk with
boiled rice in...
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Maurice Corneil de
Thoran (Liège, 15
January 1881-Brussels, 6
January 1953), son of Paul
Ernest de
Thoran, was a
Belgian musician.
After having been a...
- the
leaves with ****es and red
chili peppers to make a dish
called cheera thoran. In
Tamil Nadu, it is
called ****kkira and is
regularly consumed as a favourite...
- in oil. In
South Indian cuisine, it is used in
numerous dishes such as
thoran /
thuvaran (mixed with
grated coconut),
pavaikka mezhukkupuratti (stir-fried...
- with
bitter gourd,
drumstick (fruit), papaya, potato, and
pumpkin Pappaya Thoran,
Kerala dish with
papaya and s****ped
coconut fried in
coconut oil. In Brazil...
- also used (along with ****es) for
preparing a stir-fried dish
known as
thoran. In
Tamil Nadu, it is
called avarai or
avaraikkaay (Tamil: அவரைக்காய் /...
