You must have noticed by now that I have posted a variety of Thorans in KB till date. Being a Keralite, I cannot help making thorans as they are the most commonly eaten side dishes at home ( with rice) and with out one the lunch seems bland and uninspiring. Coconut being an important ingredient of Thoran, I am sure that people beyond Kerala (where coconut is not abundant) doesn't make thorans at home, as obsessively as a Keralite. I usually temper the thorans and upperis (mezhukku puratti) with coconut oil to impart that real authentic taste.
This is a Thoran made with Snake gourd or Padavalam and lentils, which I frequently make at home and my family enjoys. Just thought of sharing it with you..
Padavalam Parippu Thoran
Things you need:
Snake gourd/padavalam - 250g
Red lentil or yellow lentil (parippu) -1/4 cup
Grated coconut - 1/4 cup
Green chilli - 2 to 3
Shallots/pearl onion (cheriyulli) -3
Garlic - 2 cloves
Turmeric powder - 1/4 tsp
Salt - to taste
Mustard seeds - 1/4 tsp
Cumin seeds/ cheriya jeera - 1/4 tsp
Shallots, sliced - 2
Dry red chilli /vattal mulaku - 1 or 2
Curry leaves - a sprig
Coconut oil - 1 tbsp
- Skin and seed the snake gourd and slice it to small thin slices. Pulse the coconut along with the green chillies, shallots, garlic and turmeric powder.Cook the lentils in a little water and keep aside.
- Heat oil in a pan and slutter mustard seeds and cumin. Add sliced shallots and red chillies and saute for a few minutes. Now add curry leaves and add the pulsed coconut mixture. Add the sliced snake guard to this and stir well until combined. Add 1/4 cup of water and salt and cook covered until done.
- Add the cooked lentils to this and serve hot with rice.