A thoren is a dry, sauceless curry, usually prepared with just one vegetable and made sweet and fragrant with green chiles, fresh coconut, turmeric, mustard seeds and curry leaves. But Aniamma Philip combines three vegetables for her thoren—green beans, carrots, and shredded cabbage—to create a dish that could be the centerpiece of a vegetarian meal. More Easy Indian Recipes
Keralites in the Backwaters region sauté large tiger prawns—raised in the brackish waters of the area's rice paddies—with onions and a complex masala paste of garlic, ginger and eight different spices. Make the masala paste in large quantities and keep it in the refrigerator for up to a week; it's great as a rub or in a marinade for fish and chicken.
Keralan cuisine is based on the culinary traditions of the region's Christian, Hindu and Muslim communities, and each group puts its own imprint on each recipe. This mildly sweet chicken curry (Nadan Kozhi) is in the style of Syrian-Christian Keralans; cooks from other communities omit the potatoes and squash. More Chicken Recipes