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Main Course

Savola Thoran

Finely chopped mixed 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 3 servings

250 g Onions — finely chopped
1/2 Of Coconut
4 nos Green chillies — finely chopped
3 tbsp Coconut oil
1 tsp Mustard seeds
2 nos Dry red chillies (Kollamulaku)
Curry leaves, a few
Salt, to taste

Preparation

Step 1
For preparing Savola Thoran, mix together finely chopped onions, green chillies, grated coconut and salt.
Step 2
Warm the oil in a pan or a kadai.
Step 3
Let the mustard seeds crackle and cook dry red chillies and curry leaves.
Step 4
Add the onion-coconut mixture and Stir everything together thoroughly.
Step 5
Put the lid on and cook in a low flame.
Step 6
Give it a stir now and then.
Step 7
When it gets cooked, remove the lid and continue to cook Savola Thoran till done.

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

Savola Thoran

Ingredientsfor 3 servings

250 g Onions — finely chopped
1/2 Of Coconut
4 nos Green chillies — finely chopped
3 tbsp Coconut oil
1 tsp Mustard seeds
2 nos Dry red chillies (Kollamulaku)
Curry leaves, a few
Salt, to taste

Preparation

Step 1
For preparing Savola Thoran, mix together finely chopped onions, green chillies, grated coconut and salt.
Step 2
Warm the oil in a pan or a kadai.
Step 3
Let the mustard seeds crackle and cook dry red chillies and curry leaves.
Step 4
Add the onion-coconut mixture and Stir everything together thoroughly.
Step 5
Put the lid on and cook in a low flame.
Step 6
Give it a stir now and then.
Step 7
When it gets cooked, remove the lid and continue to cook Savola Thoran till done.