Carrot Thoran

One of the simplest South Indian side dishes to make is a thoran, which is a vegetable-based side dish made with a few spices and fresh grated coconut. I think the most commonly used vegetable to make a thoran is cabbage. Though one of my favorites, too, I have a love for the sweet and spicy balance that carrot thoran brings.

There are a few ways to make a thoran. I have noted two methods below. You can grate the carrots, slice them, dice them. Whatever you want! If you have questions along the process of making this side dish, head over to my instagram where I can connect with you and answer you via DMs. @thefoodiecutie


  • Carrots, 10, grated (about 4 cups)
  • Shallots, 2, sliced
  • Grated Coconut, 1 cup
  • Turmeric, 1/2 tsp
  • Coconut Oil, 2 tbsp
  • Mustard Seeds, 2 tsp
  • Green Chili Pepper, 2, slit longways
  • Curry Leaves, 1 sprig (about 10-12 leaves)
  • Dry Red Chilis, 2
  • Salt, 1 tbsp


Grind. In a small blender or food processor, grind the coconut, shallots, and turmeric together just until combined. Set aside.

Season. In a saute pan on medium high heat, add the coconut oil. Once the oil is hot, add the mustard seeds green chilis, red chilis (broken in half), and curry leaves. Cover until the mustard seeds start popping.

Cook. Add the carrots to the pan. Mix and then cover for about 3-4 minutes to let it cook. Once the carrots are just firm, uncover and add in the grated coconut mixture. Stir and cook this, uncovered, until everything is combined. Add salt. Done!

ALTERNATE METHOD (without grinding first)

An alternate way of making thoran is to heat the pan with coconut oil and add the mustard seeds, green and red chilis, sliced shallots, and curry leaves. Once the mustard seeds pop, add in the carrots and turmeric and cook covered until the carrots are just firm. Add in the grated coconut and salt and mix. Done!




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