Mattappoo (Pumpkin Flowers) Thoran
Simple, honest, and on every Kerala lunch plate — pumpkin thoran is coconut oil, grated coconut, and a handful of spices working quietly together. No fuss, just good food.
Ingredientsfor 3 servings
- 15 nos Pumpkin flowers Mathappoo
- 1 cup Coconut — grated
- 2 nos Green chillies
- 1/2 cup Small onions (kunjulli)
- 3 tbsp Coconut oil
- Curry leaves a, a few
- Salt, to taste
- For Seasoning
- 1/2 tsp Mustard seeds
- 2 nos Dry red chillies
- 4 nos Small onions — chopped (Kunjulli)
Preparation
Step 1
Clean the flowers well and chop them finely.
Step 2
Mix the flowers with grated coconut, chopped green chillies, chopped small onions and salt.
Step 3
Pour oil into a pan and heat it.Crackle mustard seeds. Add dry red chillies, curry leaves and finely chopped small onions.
Step 4
Add the mathappoo-coconut mixture and Stir everything together thoroughly.
Step 5
Cook by keeping it covered on a low flame and cook occasionally till the thoran is dry.
Step 6
Delicious Mattappoo Thoran is ready to server with hot rice or chappati!
Tip
The pan should be completely dry when you finish — no moisture should remain. That dryness is what gives thoran its characteristic texture.
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