Chambakka Thoran

Instructions

Slice the fruits into two and deseed and remove the brown fibers. Then slice it lengthwise or chop it and squeeze it and remove some excess water from it.

Heat oil in a pan and add mustard seeds. When mustard seeds crackle, add whole red chilly cut in to half and curry leaves and fry for a few seconds. When it turns to light brown add the chopped onion and saute for 3 minutes. To this add the sliced chambakka and salt. Mix everything well and cook in medium heat for five minute, stirring occasionally.

Meanwhile, prepare the coconut mixture. Crush the grated coconut well with finely chopped small onion, green chilies and a tinge of salt (do not add more salt here as you have already added while cooking chambakka), using your hands.

Add this coconut mixture to the chambakka and cover it and cook in medium heat for five minute. stirring occasionally. Open the lid and gently mix everything together and let it sit in low heat for a minute or two. Do a taste test, adjust the salt and turn off the stove.