Vazhappoo Thoran

Clean the van payar well and get rid of the unwanted stuff from it.

Cook it separately with water in a pressure cooker and make sure u don't overcook it.

Remove the first 3 - 4 outer covering of the vazhappoo and chop the rest very finely as u do for thoran.

Add coconut oil and turmeric powder into the above chopped kodappan and mix well the whole thing using your hands to remove the kodappan¦s serum.

Place together the grated coconut, green chillies, cumin seeds and curry leaves in a mixer bowl and run it once to make it into a coarse form.

Mix it along with the chopped kodappan mixture.

Heat oil in a pan and splutter mustard seeds and sautT dry red chillies and curry leaves.

Add the kodappan mixture and mix well.

Cover and cook on a low flame.

After sometime, remove the cover and add the cooked van payar into this and mix well.

Continue cooking without the lid on, till done, making sure that it doesn¦t get mashed.

And your thoran is ready within no timea. Not equally appreciated by all, this recipe infact brings mixed emotions on the dining tablea. A frown on the face to show the disappointment for those foodies who like aromatic dishes for lunch/dinner and a big smile for those on a diet and like to have good, healthy fooda. 🙂 An honest confession at this point....I used to be in the first category during my childhood days and now considering the nutritional and medicinal values it offers, a slow transition has occurred to the latter one. No regrets though!!!! As said, eat healthya.be healthy!!!

So, on that note, happy cooking!!!