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Main Course

Pappaya Thoran

Simple, honest, and on every Kerala lunch plate — mixed thoran is coconut oil, grated coconut, and a handful of spices working quietly together. No fuss, just good food.

Ingredientsfor 3 servings

250 g Pappaya grated, Kappalanga
1/2 Of Coconut — grated
2 nos Green chillies — slit
2 sprig Curry leaves
Oil, to taste
Salt, to taste
Mustard seeds, to taste

Preparation

Step 1
Get a vessel and mix together grated pappaya, grated coconut, slit green chillies, curry leaves and required salt.
Step 2
Cover the vessel with a lid and cook in low heat.
Step 3
When the pappaya is done, remove the vessel from flame and set aside.
Step 4
Heat the oil in a frying pan and crackle mustard seeds. Pour the cooked pappaya into the frying pan and cook in low heat until dry.
Step 5
Pappaya thoran, an extremely nutritious dish, is ready. Serve hot.

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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Main Course

Pappaya Thoran

Simple, honest, and on every Kerala lunch plate — mixed thoran is coconut oil, grated coconut, and a handful of spices working quietly together. No fuss, just good food.

Ingredientsfor 3 servings

250 g Pappaya grated, Kappalanga
1/2 Of Coconut — grated
2 nos Green chillies — slit
2 sprig Curry leaves
Oil, to taste
Salt, to taste
Mustard seeds, to taste

Preparation

Step 1
Get a vessel and mix together grated pappaya, grated coconut, slit green chillies, curry leaves and required salt.
Step 2
Cover the vessel with a lid and cook in low heat.
Step 3
When the pappaya is done, remove the vessel from flame and set aside.
Step 4
Heat the oil in a frying pan and crackle mustard seeds. Pour the cooked pappaya into the frying pan and cook in low heat until dry.
Step 5
Pappaya thoran, an extremely nutritious dish, is ready. Serve hot.