Thoran is a generic Malayalam term given to any dry mixed vegetable dish garnished with fresh coconut.  It has taken us a while to experiment with non traditional Indian vegetables and greens but having just attempted a curly kale thoran we think we have been missing out on this wonderful leafy vegetable which is very high in beta carotene, vitamin K, vitamin C and rich in calcium.  There appears to be more than one variety of kale – we’ve tried the curly variety in today’s thoran and in the past have stir fried an Italian variety called ‘cavolo nero’ with a splash of tamari soy sauce, Shaosin wine, palm sugar and spiced black rice wine vinegar.

What do I need to make it?

• 200 gm curly kale washed
• 1/2 cup dried borlotti bean pressure cooked with 1 cup of water
• 2-3 dried red chillies
• 1/4 tsp mustard seeds
• 1/2 tsp split urad dahl
• 1/2 tsp channa dahl
• 1/8 tsp turmeric powder
• 1/2 cup grated coconut
• Handful fresh curry leaves
• 2 tbsp coconut oil
• Salt to taste

How much will I make?

Serves 4

How do I make it?

Heat a wok with the coconut oil – first add the mustard seeds and wait for them to start spluttering before adding the urad and channa dahl.    Once the dahls start to brown a bit add the curry leaves and dried red chillies – stir for 15 seconds before adding the curly kale.   Add a 1/4 cup of water, turmeric powder, mix, cover and cook over a low heat till done.    Remove the lid, add the cooked borlotti beans, fresh coconut and adjust the seasoning before taking it off the heat.