Green Chilly (Pachamulak) Thoran
A classic Kerala thoran where mixed meets freshly grated coconut in a quick, dry stir-fry. Mustard seeds crackle in coconut oil, curry leaves crisp up, and the whole thing comes together in minutes.
Ingredientsfor 4 servings
- 250 g Green chilly use medium hot
- 2 nos Onions
- 1/2 cup Coconut
- 1/2 tsp Turmeric powder
- 1/4 tsp Mustard seeds
- Curry leaves few
- 2 tbsp Coconut oil
- Salt, as needed
Preparation
Step 1
Pour oil into a pan and heat it, allow to crackle Mustard seeds, then add finely chopped onions, Turmeric powder and cook well.
Step 2
Add finely chopped green chillies,curry leaves, salt and Stir everything together thoroughly.
Step 3
Cover it with a lid and cook in a low flame for about 2 - 3 minutes.
Step 4
Add grated Coconut and Stir everything together thoroughly till done. ( Low flame ).
Step 5
Green chilly Thoran is ready to serve. It is good with steamed rice. Use more Coconut to reduce the hot sensation of the green chilly.
Step 6
Serve it in a plate.
Tip
Shred the vegetable as fine as you can — the thinner the cuts, the better the thoran. A sharp knife makes all the difference.
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