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Main Course

Pumpkin Thoran

Finely chopped pumpkin stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse of the Kerala meal. Quick to make, always welcome on the banana leaf alongside rice and sambar.

Ingredientsfor 2 servings

1 cup Pumpkin sliced into small pieces
2 tbsp Coconut — grated
1 tsp Chilly powder
1/2 tsp Turmeric powder
3-4 nos Shallots cut in to small pieces — for seasoning
1 tsp Red chillies — crushed
Curry leaves, a few
Salt, to taste

Preparation

Step 1
Mix all the ingredients except shallots and crushed chilly powder.
Step 2
Pour 1/2 cup of water and cook till done. :- Do not over cook the pumpkin.
Step 3
Pour coconut oil in a kadai and add shallot pieces.
Step 4
Add crushed chilly when shallots goes golden brown.
Step 5
Add cooked pumpkin to this preparation along with a stem of fresh curry leaves. Serve hot!

Tip

Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.

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Main Course

Pumpkin Thoran

Ingredientsfor 2 servings

1 cup Pumpkin sliced into small pieces
2 tbsp Coconut — grated
1 tsp Chilly powder
1/2 tsp Turmeric powder
3-4 nos Shallots cut in to small pieces — for seasoning
1 tsp Red chillies — crushed
Curry leaves, a few
Salt, to taste

Preparation

Step 1
Mix all the ingredients except shallots and crushed chilly powder.
Step 2
Pour 1/2 cup of water and cook till done. :- Do not over cook the pumpkin.
Step 3
Pour coconut oil in a kadai and add shallot pieces.
Step 4
Add crushed chilly when shallots goes golden brown.
Step 5
Add cooked pumpkin to this preparation along with a stem of fresh curry leaves. Serve hot!