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Savitha & Vinitha

Kerala-style Drumstick Thoran / Moringa Seed pod Stir-fry

Stir-fry cut pieces of (moringa seed pod) drumstick with fresh coconut and spices
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3
Course: Side Dish
Cuisine: Indian
Calories: 60
Ingredients Method Notes

Ingredients
  

  • Drumsticks - 3 (cut lengthwise peices)
For cooking Drumstick
  • Turmeric Powder- ¼ tsp
  • Chili Powder-¼ tsp
  • Salt- As required
  • Water -½ cup
For Paste
  • Grated Coconut -8 tbsp
  • Cumin Seeds Jeerakam -¼ tsp
  • Turmeric Powder - ¼ tsp
  • Small Onions Shallots- 6 to 7
  • Green Chilies - 3 nos
For tempering
  • Coconut Oil - 2 tbsp
  • Mustard Seeds - ½ tsp
  • Dried Red Chilies - 2 nos
  • Curry Leaves -A sprig

Method
 

  1. Take 3 drumsticks, cut them into medium-sized pieces, and split each piece lengthwise.
  2. Transfer the drumstick pieces into a clay pot (or pan).
  3. Add ¼ tsp turmeric powder, ¼ tsp chili powder, required salt, and ½ cup of water and Mix well.
  4. Cover and cook on medium-to-high flame until the drumsticks are tender and most of the water evaporates.
For coconut paste
  1. In a small grinder jar, combine 8 tbsp grated coconut, ¼ tsp cumin seeds, ¼ tsp turmeric powder, 1½ tbsp chopped shallots/onions, and 3 green chilies
  2. Pulse it coarsely without adding any water and set aside
  3. Combine with Coconut Paste:
  4. Once the drumsticks are cooked and excess water is mostly reduced, spread the coarse coconut paste evenly over the top.
  5. Cover and let it cook on low heat for about 3 minutes.
  6. After 3 minutes, mix the coconut paste thoroughly with the cooked drumsticks and sauté for another 2 minutes until dry, then turn off the heat.
Tempering
  1. In a separate small pan, heat 2 tbsp coconut oil
  2. Add ½ tsp mustard seeds and allow them to crackle
  3. Add 2 dried red chilies and a sprig of curry leaves, sautéing until fragran
Final Mix
  1. Pour the tempered ingredients over the prepared thoran
  2. Cover for 3–4 minutes to let the flavors infuse, then give it a final mix .
  3. Serve with rice.

Notes

  • Serve alongside steaming hot rice and a bowl of spicy Pepper Rasam for a soothing weekday meal.
  • Include it as a side dish in a complete South Indian thali alongside sambar, papad, and a mild pickle
  • Serve it with hot Kerala matta rice (or white rice) and a generous serving of Moru Kulambu (buttermilk curry) or Parippu (dal).