vellarikka thoran recipe | malabar cucumber thoran | mangalore cucumber thoran

vellarikka thoran recipe with step by step pics. Thoran is a coconut based stir fried or sautéed dish made with various veggies and beans. Various types of vegetable thorans are made in Kerala. Cabbage thoran or Beetroot thoran etc are also part of onam sadya meal.

This tasty vellarikka thoran is made with yellow cucumber. this is a small to medium sized oval shaped dark green cucumber with yellow stripes on it. Its also known as Mangalore cucumber, madras cucumber, Malabar cucumber. In various South Indian and Konkani languages its called as dosakaya, Mangalore southekayi, thouthe, magge, mogge.

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vellarikka thoran recipe

I make both thoran and poriyals with various veggies and beans. Both thoran and poriyal accompany a sambar-rice, kuzhambu-rice, dal-rice and rasam-rice very well as a side dish.

I cook the thoran in a different way than how it is traditionally done. I just saute the ingredients one by one and then add the veggie. traditionally except the coconut oil and a few spices, all the ingredients are crushed and mixed first and then later added to the vegetable.

You can serve vellarikka thoran as a side dish with rice or with a vegetarian Kerala main course like kalan curry or parippu curry or Kerala sambar.

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Vellarikka Thoran

5 from 1 vote
Vellarikka thoran is a tasty thoran variety made with yellow cucumber. Yellow cucumber is also known as Mangalore cucumber, madras cucumber and Malabar cucumber.
vellarikka thoran
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course:main course,side dish
Cuisine:kerala,south indian
Servings (change the number to scale):4
(1 CUP = 250 ML)

Ingredients

  • 2 tablespoons coconut oil
  • ½ teaspoon mustard seeds
  • ½ cup sliced pearl onions (sambar onions) or shallots
  • 1 green chili - chopped
  • 1 dry red chili - broken and deseeded
  • 10 to 12 curry leaves
  • 1 teaspoon cumin powder
  • 500 grams vellarikka (malabar cucumber, mangalore cucumber, madras cucumber, dosakaya, mangalore southekayi, thouthe, magge, mogge)
  • salt as required
  • ¼ cup water to be sprinkled (optional) and if only the cucumber starts getting browned
  • ⅓ to ½ cup grated fresh coconut

Instructions

  • Rinse and then peel 500 grams vellarikka (malabar cucumber). Slice the cucumber and remove the seeds. Then chop in small cubes.
  • In a heavy pan heat 2 tablespoons coconut oil. Add ½ teaspoon mustard seeds and let them crackle.
  • Add ½ cup pearl onions (sambar onions) or shallots. Also add 1 green chili (chopped), 1 dry red chili (broken and deseeded) and 10 to 12 curry leaves. Instead of pearl onions, you can even use ½ cup chopped onions.
  • Sauté onions till translucent.
  • Then add 1 teaspoon cumin powder and mix.
  • Add the chopped vellarikka.
  • Season with salt as per taste.
  • Cover pan with a lid and simmer veggies on a low flame.
  • Do check after every 3 to 4 minutes. If the cucumber starts getting browned at the base, then only add about ¼ cup water. Sprinkle water all over. Mix, cover the pan and continue to cook.
  • Cover and cook till the cucumber is tender. There should be no water in the pan. If there is water then let it evaporate by cooking without the lid.
  • Then add ⅓ to ½ cup tightly packed grated coconut. Mix and cook for 1 to 2 minutes more on a low flame. Then switch off flame.
  • Serve vellarikka thoran as a side dish with a vegetarian kerala main course.

Nutrition Info (approximate values)

Nutrition Facts
Vellarikka Thoran
Amount Per Serving
Calories 109 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Sodium 334mg15%
Potassium 203mg6%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 218IU4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 29mg145%
Vitamin B6 1mg50%
Vitamin C 56mg68%
Vitamin K 9µg9%
Calcium 33mg3%
Vitamin B9 (Folate) 313µg78%
Iron 1mg6%
Magnesium 20mg5%
Phosphorus 37mg4%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Malabar cucumber thoran recipe with step by step pics:

1. Rinse and then peel 500 grams vellarikka (Malabar cucumber, Mangalore cucumber, madras cucumber). Slice the cucumber and remove the seeds. Then chop in small cubes.

cucumber for making vellarikka thoran recipe

2. In a heavy pan heat 2 tablespoons coconut oil. Add ½ teaspoon mustard seeds and let them crackle.

making vellarikka thoran recipe

3. Add ½ cup sliced pearl onions (sambar onions) or shallots. Also add 1 green chili (chopped), 1 dry red chili (broken and seeds removed) and 10 to 12 curry leaves. Instead of pearl onions, you can even use ½ cup chopped onions.

making vellarikka thoran recipe

4. Sauté onions till translucent.

making vellarikka thoran recipe

5. Then add 1 teaspoon cumin powder and mix.

making vellarikka thoran recipe

6. Add the chopped vellarikka.

making vellarikka thoran recipe

7. Season with salt as per taste.

making vellarikka thoran recipe

8. Cover pan with a lid and simmer veggies on a low flame.

making vellarikka thoran recipe

9. Do check after every 3 to 4 minutes. If the cucumber starts getting browned at the base, then only add about ¼ cup water. Sprinkle water all over. Mix, cover the pan and continue to cook. But do check at intervals.

making vellarikka thoran recipe

10. Cover and cook till the cucumber is tender. This takes about 12 to 15 minutes on a low to medium-low flame. There should be no water in the pan. If there is water then let it evaporate by cooking without the lid.

making vellarikka thoran recipe

11. Then add ⅓ to ½ cup grated coconut. Mix and cook for 1 to 2 minutes more on a low flame. Then switch off flame.

vellarikka thoran recipe

12. Serve vellarikka thoran as a side dish with rice or with a vegetarian Kerala main course gravy based dish like vellapayar masala curry or olan curry or varutharacha sambar or ulli theeyal.

Malabar cucumber thoran recipe

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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.