Ulli 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 5 servings
- 1/2 kg Small onions — sliced (Kunjulli)
- 12 - Pappadam
- Chilly powder, to taste
- Salt, to taste
- Oil — for frying
Preparation
Step 1
Pour oil into a pan and heat it.
Step 2
Fry the pappads.
Step 3
Heat up the remaining oil.
Step 4
Add onions and fry till they goes golden brown.
Step 5
Turn off the fire and drain the excess oil from the pan.
Step 6
Into the crispy onions, add chilly powder and salt and Stir everything together thoroughly.
Step 7
See to it that oil is completely drained before adding the powders.
Step 8
Crush the pappads and add to this and mix nicely.
Step 9
Goes well with curd rice.
Step 10
You can keep this in an air tight container for many days.
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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