Kumblanga Thoran (or Kuvvale sukke in Konkan cuisine of Cochin GSB) - A tasty side dish with rice in Kerala cuisine !!
For coconut mixture ( thenga thirummiyathu ):
3 tablespoons grated coconut
1/4 teaspoon turmeric powder
3/4 teaspoon red chilli powder
6 garlic cloves, chopped and crushed (optional)
In a bowl, mix all the ingredients together and keep aside. Do not add water.
1 tablespoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1/2 teaspoon urad dal
200 g Kumbalanga (Kuvvale in Konkan cuisine), gently peel off the outer skin, remove seeds from inside and cut into ¼ - inch cubes
3/4 teaspoon salt ( or to taste )
Grated coconut mixture
1 tablespoon water
Heat oil in a non - stick karahi or pan. Add mustard seeds. When they start splutter add urad dal, jeera and saute on a low heat for 1 minute or until they turn light brown.
Add kumbalanga cubes. Mix well.
Add grated coconut mix and salt to taste. Mix all the ingredients. Sprinkle 1 tablespoon water. Cover with a tight lid and cook on a medium to low heat for 12 - 15 minutes until done / well cooked and water dries up. Open the lid and stir well for 1 minute. Serve as a side dish with rice.