Kerala Achinga Payar 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 6 servings
- 250 g Achinga payar
- 1/2 cup Coconut
- 2 Onion
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- 1 tsp Oil
- 1 tsp Salt
- Curry leaves
- 2 Red chilly
- 1 cup Water
Preparation
Step 1
Set a kadai over medium heat and pour in the oil add mustard seeds.When mustards allow to crackle add red chillies and curry leaves.
Step 2
Grind together coconut,onion,cumin seeds and green chilly.
Step 3
Add this ground mix to kadai add chopped achinga payar to this.Add salt and turmeric ook for 10 minutes. To this.Mix all together nicely.
Step 4
Cover the kadai with a lid, add 1 cup water and Let it cook for 10 minutes.
Step 5
Remove the lid and continue stirirng until full water is dried completely.
Step 6
Now achinga payar is ready.
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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