Kerala Kapalanga 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
- 1 nos Raw pappaya
- 1/4 cup Coconut — grated
- 4 nos Onion
- 1 tsp Mustard Seeds
- 4 nos Green chilli
- 1 tsp Turmeric powder
- 1 tsp Coconut oil
- 1 tsp Cumin seeds
- 1 tsp Salt
Preparation
Step 1
Set a kadai over medium heat and pour in the oil and add mustard seeds.When it allow to crackles add red chilli and cook for a few minutes.
Step 2
Add kapalanga and Let it cook for 2 minutes.
Step 3
Grind grated coconut,chilli powder,cumin seeds and onionin a mixer and add to the kapalanga mix.
Step 4
Mix all together and Let it cook for 2 minutes.Add 1 cup of water and boil until it is fully cooked.
Step 5
Now kapalanga thoran is ready to serve.
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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