Photo: FotoosVanRobin · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Lunch

Arachanver Thoran

Traditional 132. Arachanver Thoran recipe

🧺 Ingredients

• 400g sprouted chickpeas
• 80g grated fresh coconut
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 3 green chilies, finely chopped
• 40g shallots, finely chopped
• 8-10 curry leaves
• 1/4 tsp black pepper
• Salt to taste

👩‍🍳 How to make Arachanver Thoran

1. Sprout chickpeas (48 hours preparation): Soak dried chickpeas 8 hours, drain, wrap in wet cloth, keep in warm place 48 hours until 1cm sprouts appear. Visual: sprouts should be small white tails.
2. Boil sprouts (10 mins, medium heat 160°C): Boil sprouted chickpeas with 1 cup water, turmeric until just cooked through. Visual: sprouts should be tender but maintain structure, not mushy.
3. Temper oil (1 min, high heat 180°C): Heat coconut oil, add mustard seeds. Visual: seeds pop with cracking sound.
4. Add aromatics (2 mins, medium heat 160°C): Add shallots, fry until light golden. Add green chilies, curry leaves. Visual: shallots become translucent.
5. Add cooked sprouts (5 mins, medium heat 160°C): Add cooked sprouted chickpeas, salt, black pepper. Stir well. Visual: mixture becomes glossy from oil.
6. Add coconut (3 mins, medium heat 160°C): Add grated coconut, stir continuously. Visual: coconut turns light golden, entire mixture becomes fragrant.

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