Thoran is typically just a dry dish made using coconut and green chilies that are ground up and stir-fried with steamed veggies, topped with tempering of mustard seeds and curry leaves. Many of the vegetarian South Indian recipes here are based on this basic thoran.
Green Papaya and Kohlrabi don't have the same texture but they go well together when cooked, especially in this simple form.
4 cups finely diced green papaya and kohlrabi, peeled first
¼ cup dry grated coconut
3 green chilies, coarsely chopped
½ tsp black mustard seeds
¼ tsp cumin seeds
4 to 6 curry leaves (Murraya Koenigii) torn to small bits
1 Tablespoon vegetable oil
- Cook the kohlrabi + green papaya with enough water and salt till it is cooked through but not mushy, and no excess water remains (drain if needed)
- Meanwhile, combine the green chilies and coconut in a blender and grind to a fine powdery paste
- Tempering: Heat the tablespoon of oil in a small pan, when shimmering add the mustard seeds, when they pop add the cumin seeds and torn curry leaves, turn off heat and keep handy
- When the veggies are cooked through and dry, stir in the coconut+chilies, then top with the tempering
- Stir well and serve as a side with brown rice or even flax-and-whole-wheat roti