Egg Thoran

2 Egg
1 Onion
1 Green Chilli
1 Tomato
2 tbs Coconut Oil/ghee
1/2 cup Grated coconut
Salt as per taste


Cut onion, green chilli and tomato in to very small piece. Mix it with grated coconut. Beat it with egg thoroughly for 3 minutes. Add oil in to a frying pan.When it is heated add the mixed egg and stir it well until it separates from the pan forming small shapes. Add salt to taste and serve hot.

Murungakaya/Drumstick Curry


12 drumsticks, peeled and cut into 5 cm long pieces
5 small onions, sliced
ghee for frying
6 green chillies, slit lengthwise
4 tbs curry powder
1 1/2 cups thin coconut milk
salt to taste
a few sprigs of curry leaves
a lemon sized ball of tamarind, soaked in water
1 1/2 cups thick coconut milk


Heat ghee in a pan and fry the onions and green chillies for four minutes. Add the remaining ingredients, except the tamarind and thick coconut milk. Cook on low heat till the murungakaya (drumsticks) are tender. Extract tamarind pulp and add to the curry. Simmer for five minutes. Add the thick coconut milk and bring it to a boil. For a variation, you can substitute drumsticks with beans, bitter gourd, snake gourd, brinjals or potatoes.

Morukaachiyathu/Pulisseri/yogurt curry


½ Onion, cut into small pieces
2 or 3 Green chile, cut long
¼ tsp. Turmeric powder
½ tsp. chile powder
¼ tsp. methi (uluva/fenugreek) powder
¼ tsp. cumin (jeerakam) powder
1 tsp oil
salt as per taste
1 tsp mustard seeds
10- 12 curry leaves
1 zuchini squash/chayote squash/cucumber/green mango/green apple (grannysmith), cut into pieces (you can use half of pineapple cut into cubes for the sweeter version)
2 c. Yogurt (wholemilk one is better), whipped well.


Heat oil, fry mustard seeds, then add onion, green chile and stir for a while. Then add curry leaves (optional), and then all the powders and salt. Stir for a few seconds, then add the veg. pieces, and a cup of water. Cover it and cook. When cooked, take it off the stove, and after a while (when cooled down a bit) add the yogurt to it, stir well. And it is ready! Note: (You can use ripe mango instead of squash/apple if you like. Also, you can add coriander leaves if you like.)

Cabbage Thoran


3 cups chopped cabbage
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
2 or 3 green chilies
1/2 cup greated coconut
3 medium garlic cloves
1 small onion
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 teaspoon oil
salt as per taste


Chop the onion. Heat the oil on medium heat and add the mustard seeds. When they pop, add the urad dal and curry leaves. Then add the onions and sauté till browned.

Now add the cabbage, turmeric powder and salt. Stir for a while, lower the heat and cook covered for five minutes.

Crush the garlic and cumin seeds and add to the cabbage along with the green chilies and the coconut.

Stir for a few more minutes and remove from heat.



2 cups toor dahl.
A pinch asoefetida powder
Salt as per taste

Mince the following:
8-10 nos Curry Leaves.
1 small Onions.
1 tsp Ginger.
2 Green Chillies.


Wash and soak dahl for four hours. Then DRAIN the dahl in a colandar for 1 hour. There should be hardly any water left on the dahl. If the dahl is too wet the vada will break apart. Pat the dahl dry with a paper towel.

With a food processor, the grinding will be easy. Grind the dahls separately and make a paste.

In the last portion of your grinding, add the onions, ginger and curry leaves so they become minced further. Combine the ground dahls. Add asoefetida powder and salt for taste. Shape into patties and deep fry.