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Main Course

Pavakka Thoran

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

Ingredientsfor 2 servings

100 g Bittergourd chopped, Pavakka
3 tbsp Coconut — grated
2 nos Green chillies
1/2 tsp Mustard seeds
1 tbsp Shallots — sliced (Kunjulli)
1 nos Red chilly cut in half
1/4 tsp Cumin seeds (Jeerakam)
1/2 tsp Ginger — crushed
Curry leaves, a few

Preparation

Step 1
Set a pan over medium heat and pour in the oil and let the mustard seeds crackle. Add small onion, red chily, jeerakam, crushed ginger, curry leaves and cook well.
Step 2
Add chopped bitter gourd, coconut, green chillies and salt.
Step 3
Add a little water(just to cook). Cover with a lid and Continue cooking for 5 to 6 minutes in medium flame.

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

Pavakka Thoran

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

Ingredientsfor 2 servings

100 g Bittergourd chopped, Pavakka
3 tbsp Coconut — grated
2 nos Green chillies
1/2 tsp Mustard seeds
1 tbsp Shallots — sliced (Kunjulli)
1 nos Red chilly cut in half
1/4 tsp Cumin seeds (Jeerakam)
1/2 tsp Ginger — crushed
Curry leaves, a few

Preparation

Step 1
Set a pan over medium heat and pour in the oil and let the mustard seeds crackle. Add small onion, red chily, jeerakam, crushed ginger, curry leaves and cook well.
Step 2
Add chopped bitter gourd, coconut, green chillies and salt.
Step 3
Add a little water(just to cook). Cover with a lid and Continue cooking for 5 to 6 minutes in medium flame.

Tip

The pan should be completely dry when you finish — no moisture should remain. That dryness is what gives thoran its characteristic texture.