Pathila Thoran is a delicious and nutritious dish. Young leaves of green spinach, methi, thakara, thazhuthama, peas (Payarila), pumpkin, colocasia, elephant yam and koovalam can be used to prepare this dish.

Pathila Thoran (Stir-fry of Ten Leaves) is a quintessential tradition of the Karkidakam month (mid-July to mid-August) in Kerala. Since the Karkidakam season comes in the peak of the monsoon, it was historically known as Panja Masam (the month of scarcity). During this time, the body’s immunity is believed to be at its lowest, and digestion is weak. Pathila Thoran serves as a powerful “food as medicine” to rejuvenate the system. Time has changed, and Karkidakam is no longer considered a Panja Masam. Still, serving leaves during this period is considered a healthy way of living. 

Pathila Thoran recipe

Ingredients for Pathila Thoran:

  1. Coconut grated – 1 cup
    Green chillies – 2
    Turmeric powder – ¼ small spoon
  2. Coconut oil – 1 small spoon
  3. Mustard – ¼ small spoon
  4. Raw rice (Pachari) – 1 small spoon
  5. Different types of leaves finely chopped – 3 cups
    Salt – To taste

How to prepare Pathila Thoran?

  1. Mix all ingredients listed as 1, and crush one to prepare the gravy for thoran.
  2. Heat oil in a pan, splutter mustard seeds, and then fry rice.
  3.  Add all leaves to the pan and mix all the contents.
  4. Add gravy to it, blend well, close the lid and cook on a low flame for 2 minutes.
  5. Now open the lid, cook till the water content is fully absorbed. Keep stirring.
  6. Serve hot with rice.

Courtesy: Vanitha Magazine, July 1-14, 2017

Also read a few more leafy vegetable dishes. Here is the page link. Click on the images in the gallery to read. 

 

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