Coconut Indian Kerala Kerala Thoran Vegetarian

Mixed Greens Thoran – Stir Fry With Ground Coconut, Kerala Vegetarian Recipe

Kerala style thoran or stir fry with coconut with mixed greens…

As the splendid summer season draws to a close, I’m harvesting the final remnants of greens from my vegetable garden. Today, I picked beet leaves, swiss chard & kale, it’s an absolute joy to be able to pick fresh organic greens & veggies from my own garden.

One of the traditional vegetarian side dishes found in Kerala cuisine is thoran, a stir-fry dish with coconut. You can use a variety of vegetables to prepare this dish.

When faced with the bounty of freshly picked greens, it was a simple decision for me to create a healthy and nutritious thoran.

In Kerala, there are two common methods for preparing thoran. In one, the vegetables are stir-fried with grated coconut and a few basic spices, while the other involves adding a coconut mixture. To make the latter, grated coconut is blended with cumin seeds, garlic, turmeric powder, and green chilies into a coarse paste, which is then incorporated into the cooked greens or vegetables.

I opted to make this particular thoran using the ground coconut method, and the result is a delicious accompaniment perfect for serving with rice.

Mixed Greens Thoran - Stir Fry With Ground Coconut, Kerala Vegetarian Recipe
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Indian
Serves: 4 people
To Grind
  • Grated coconut- 1 cup
  • Cumin seeds- 1 tsp
  • Garlic- 1
  • Green chili, chopped- 1 or 2
  • Turmeric powder- ¼ tsp
  • Water- 2 tbsp
For cooking
  • Coconut oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies, halved- 2
  • Curry leaves- 1 sprig
  • Mixed greens, roughly chopped- 4 cups (swiss chard, kale & beet leaves)
  • Salt- 1 tsp
  1. I've taken mixed greens for making this, Swiss chard, kale & beet leaves harvested from my garden.
  2. Roughly chop the greens.
  3. For making this any kind of veggies can be used: chopped carrot, green beans, cluster beans, okra, cabbage, broccoli, beetroot, etc.
  4. To a blender jar, add the above-mentioned 'to grind' & grind to a coarse paste. Keep it aside.
  5. Place a wide pan over medium heat, add oil. Let turn hot.
  6. Add mustard seeds, let splutter.
  7. Add dried red chilies & curry leaves.
  8. Add shallots, season with ½ tsp salt & saute for 2 minutes.
  9. Add the mixed greens, combine well & cook till the greens have wilted.
  10. Don't overcook the greens.
  11. Add the ground coconut & ½ tsp salt, combine well & cook for a few minutes.
  12. Take the pan off the heat & serve along with rice as a side dish.
  13. Healthy, nutritious & tastes delish.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...