Thoran, also known as Upperi in some parts of Kerala, is one of the authentic dishes of the state. It is a general term for anything (mostly vegetables) that is sautéed with a lots of grated coconut. It is usually served along with rice.
Ulli Thoran is very delicious and not a very common variety of Thoran in which Onion is the main ingredient. This dish can be prepared very easily and requires very little ingredients. If you take lunch to your office, school or college, then this makes a good and quick side dish for rice. Perfect for a busy day!
Here’s how it is prepared. Please don’t forget to watch the recipe video below.
- Onion – 3 medium sized, thinly sliced
- Grated coconut – 1 cup
- Garlic – 3 to 4 cloves, finely chopped
- Ginger – 1/2 inch piece, finely chopped
- Dry red chillies – 2
- Bird’s eye chillies – 10 to 15 (Adjust according to your spice level. Alternatively, you can use 3 or 4 green chillies)
- Curry leaves – 2 sprigs
- Mustard seeds – 1/4 tsp
- Urad dal (Skinned black gram) – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Coconut Oil
- Salt – As required
- Heat some coconut oil in a kadai and splutter the mustard seeds.
- Add 1/2 tsp urad dal, 2 dry red chillies and curry leaves.
- Add garlic, ginger, bird’s eye chillies (or green chillies). Saute till the raw smell is gone.
- Add 1/2 tsp turmeric powder.
- Add the sliced onions and mix well.
- Add salt to taste. Let the onions cook well. Stir in between.
- When it is thoroughly cooked, add 1 cup of grated coconut. Give it a good mix. Cook for another 3 to 4 minutes.
- Serve hot with rice.
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