Jan 7, 2013

Kumbalanga Thoran

Kumblanga  Thoran (or Kuvvale sukke in Konkan cuisine of Cochin GSB) - A tasty side dish with rice in Kerala cuisine !!

Serves: 2


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.

For seasoning:

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.


Jenine said...

I've never heard of kumbalanga thoran. It must be good. I once had an Indian teacher from Trinidad back in high school, but she ate mostly American food. Tell me something. Are a lot of Indians vegans?

Unknown said...

Thanks Niya :) I was searching for a kumbalanga recipe, since I got a big kumbalanga complimentary and didn't know what to do with that.It looks tasty, like the one my ammachi used to make. Will try this and let you know the feedback.