Muringakka Thoran

Name: Muringakka Thoran
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 4 pcs drumstick (tender sticks, cut into 2-inch batons); 0.5 cup coconut (fresh, grated); 4 pcs shallot (small, sliced thin); 2 pcs garlic (cloves, crushed); 2 pcs green chili (slit lengthwise); 2 pcs curry leaves (sprigs, leaves stripped); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin seeds; 0.5 tsp black mustard seeds; 2 pcs dried red chili (broken into pieces); 1 tbsp coconut oil; 1 pinch salt; 2 tbsp water (for cooking)

RATING

4.5/5(78)

TASTE SCORE

7/10

A simple Kerala-style stir-fry featuring tender drumsticks cooked with grated coconut, aromatic spices, and fresh curry leaves. Light, flavorful, and packed with the natural goodness of moringa, this thoran pairs beautifully with steamed rice and a bowl of sambar for a nourishing meal.

PREP

15m

COOK

25m

SERVES

1 KATORI

116 cal

SERVINGS

METHOD · 4 STEPS

prep
Prepare the drumsticks and coconut mixture.
1.Wash the drumsticks, trim the ends, and cut them into 2-inch batons.
2.In a mixing bowl, combine the grated coconut, turmeric powder, red chili powder, and cumin seeds.
3.Add the crushed garlic, slit green chilies, and a pinch of salt. Mix well and set aside.
saute · ~12 min
Cook the drumsticks.
Heat the coconut oil in a kadai or pan over medium heat. Add the mustard seeds and let them splutter, then add the dried red chili pieces and curry leaves. Add the shallots and sauté until soft and translucent. Add the drumstick pieces, sprinkle the remaining salt, and stir well. Add 2 tablespoons of water, cover, and cook on low heat until the drumsticks are tender, about 10 to 12 minutes.
TIPCheck the drumsticks for tenderness by piercing with a fork. They should be soft but not mushy.
saute · ~4 min
Add the coconut mixture and finish cooking.
1.Uncover the pan and add the prepared coconut-spice mixture.
2.Gently stir to coat the drumsticks without breaking them.
3.Cook uncovered on low heat for 3 to 4 minutes until the coconut is warmed through and the moisture evaporates.
4.Taste and adjust salt if needed.
TIPKeep the heat low so the coconut doesn't brown; this is a gentle finish, not a fry.
garnish
Garnish with fresh curry leaves and serve hot.
Turn off the heat. Tear a few fresh curry leaves on top for a final burst of aroma.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Choose tender drumsticks that snap easily; older ones can be fibrous and stringy.
2
Cook drumsticks covered on low heat to ensure they soften without losing their shape.
3
Add the coconut mixture only after the drumsticks are fully tender to avoid overcooking the coconut.
4
Use fresh, finely grated coconut for the best texture and authentic Kerala flavor.
5
Temper mustard seeds in coconut oil until they pop to build the classic thoran aroma.
6
This thoran keeps well in the fridge for up to 2 days; reheat gently in a pan.

RECIPE VARIATIONS