Aug 21, 2013

Mathanga Thoran / Pumpkin Thoran

Mathanga Thoran / Pumpkin  Thoran - A tasty side dish with rice in Kerala cuisine !!

Serves: 2


For the coconut mixture ( thenga thirummiyathu ):

 3 tablespoons grated coconut

1/4 teaspoon turmeric powder

3/4 teaspoon red chilli powder

In a bowl, mix all the ingredients together and keep aside. Do not add water.

For the seasoning:

1 tablespoon cooking oil

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds ( jeera )

1/2 teaspoon urad dal

2 tablespoon  thinly sliced  onion or 6 shallots (chuvannulli), finely sliced

200 g mathanga (pumpkin), gently peel off the outer skin, remove seeds from inside and cut into ¼ - inch cubes (or any other shape and size)

3/4 teaspoon salt ( or to taste )

Grated coconut mixture


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 onion slices and fry on a medium to low heat until golden color.

Add  mathanga   pieces. Mix well.

Add grated coconut mix and salt to taste. Mix all the ingredients. Do not add water to cook. Cover with a tight lid and cook on a medium to low heat for 10 - 12 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.

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