1. Green Plantains:
   • Description: Green plantains are starchy and less sweet compared to ripe plantains. They are used similarly to potatoes in various cuisines.
   • Alternative: If green plantains are unavailable, you can use green bananas or even potatoes as a substitute, although the texture and flavor will slightly differ.
2. Urad Dal (Split White Urad Dal):
   • Description: Urad dal, also known as black gram, is a small, skinned, and split white lentil used frequently in Indian cuisine for tempering dishes.
   • Alternative: If you can’t find urad dal, you can omit it or use chana dal (split chickpeas) for a similar textural purpose in the dish.
3. Mustard Seeds:
   • Description: Mustard seeds are a common tempering spice in Indian cooking, adding a nutty and aromatic flavor when popped in hot oil.
   • Alternative: A suitable substitute for mustard seeds can be cumin seeds or a pinch of dry mustard powder to mimic the tangy, peppery flavor.
4. Asafoetida (Hing):
   • Description: Asafoetida is a resinous gum derived from ferula plants, known for its strong onion-garlic flavor, used primarily as a digestive aid and to add depth in flavor.
   • Alternative: If unavailable, you can use a small pinch of garlic powder and onion powder as a replacement.
5. Curry Leaves:
   • Description: Curry leaves are aromatic herbs used in South Indian cooking, providing a unique flavor that is irreplaceable.
   • Alternative: While there’s no perfect substitute, you can use bay leaves or lemon zest to add a different dimension of flavor, though it won’t replicate the original taste entirely.
6. Cumin Seeds:
   • Description: Cumin seeds are used in Indian cuisine for their distinctive earthy and warming flavor when added to hot oil.
   • Alternative: If cumin seeds are not available, you can use ground cumin, but add it directly to the dish instead of in the oil to prevent burning.
7. Turmeric Powder:
   • Description: Turmeric is a bright yellow spice, commonly used in Indian dishes for its color and health benefits, offering a warm, bitter taste.
   • Alternative: Although unique, a mix of ginger and mustard powder can be used in a pinch to try and mimic some of turmeric’s flavor profile.
8. Coconut, Grated:
   • Description: Freshly grated coconut is often used in South Indian cooking for its sweetness and texture.
   • Alternative: Unsweetened desiccated coconut or canned coconut milk can be used if fresh coconut is not available.

Recipe Notes

• Ensure to soak the plantains if they are very starchy, which helps in removing some of the starch and prevents them from becoming too hard when cooked.
• The key to a good thoran is the tempering; make sure your oil is hot enough before adding the mustard seeds to ensure they pop and release their flavor.
• Be gentle when mixing the grated coconut into the cooked plantains to maintain the texture of the dish.
• Adjust the amount of green chilies based on your heat preference. The dish should have a balance of spicy, salty, and the natural sweetness from the coconut.