Thursday, 30 August 2012

Kovakka thoran featuring Ivy gourd | Kukskitchen

Thoran and me? Everybody knows a syrian christian from mid kerala CANNOT make a good thoran. It is a fact. That is unless she gets help from her south kerala thoran specialist friend. In my case it was my dear friend S. Sorry dear if over time my modifications have spoiled ur gorgeous recipe.

Presented is a recipe for kovakka thoran.


1 - Kovakka - 250 g

2 - Grated coconut -1/2 cup
Shallots / chuvannulli - 3-4 small ones
Garlic paste - 2 tsp or more according to taste
Green chilli - 2
Cumin - 1 tsp
Salt to taste

3 - Mustard seeds - 1 tsp
Onion - 1 medium chopped
Curry leaves - 2 sprigs

4 - oil - 2 tbsp


- Grind (2) with little water making sure it doesn't go mushy.

- Heat oil in a pan and splutter mustard seeds.

- Add onions and saute till they turn translucent.

- Now add the ground coconut mixture and saute till the raw smell and taste disappears and the coconut turns light brown.

- Add the vegetable and curry leaves, mix well and simmer covered for about 10-15 minutes or till the vegetable is cooked through. Add no more water. If you like very dry thoran, leave this for another 5 minutes for a crispy thoran.


- Add turmeric to grinding mixture

- Avoid garlic

- Add chopped green chilli, dried red chilli or urad dal along with mustard seeds.

- Add red chilli powder to onions.

- Cook veggies separately with salt in microwave till coconut is cooked.

- Add veggies first after onions and add coconut mix only a few minutes before switching off the hob.

Sherin Deepu


  1. looks very yummy..

    1. thanks PT. Pls do come again :)

  2. Hi Sherin,
    First time here.I Like ur site. Glad to follow u :)
    Your photography is good too.

    1. Thanks Smitha. Pls do come again


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 I'm Sherin, aka kukku. 

A happy wife, an excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My husband is my pillar of support and my son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

Please do not re'print' this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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