Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Kariveppu Thoran

Traditional 129. Kariveppu Thoran recipe

🧺 Ingredients

• 200g fresh curry leaves, plucked from stem
• 100g grated fresh coconut
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 4 green chilies, finely chopped
• 3 tbsp shallots (50g), finely chopped
• 1/2 tsp black pepper, crushed
• Salt to taste

👩‍🍳 How to make Kariveppu Thoran

1. Prepare curry leaves (5 mins, no heat): Pluck fresh curry leaves from stems, discard stems. Measure exactly 200g (approximately 2 cups loosely packed).
2. Temper oil (1 min, high heat 180°C): Heat coconut oil, add mustard seeds. Listen for crackling sound. Visual: seeds pop and darken.
3. Add aromatics (2 mins, medium heat 160°C): Add shallots, sauté until light golden. Add turmeric, green chilies. Visual: shallots turn translucent.
4. Add curry leaves (3 mins, medium-high heat 170°C): Add curry leaves, black pepper, salt. Stir continuously. Visual: leaves will slightly shrink, become fragrant, turn darker shade of green.
5. Add coconut (5 mins, medium heat 160°C): Sprinkle grated coconut, mix well. Continue cooking and stirring until coconut is golden and leaves are crispy. Visual: coconut flakes turn light golden-brown, leaves become dry and crisp.
6. Finish (2 mins, low heat 130°C): Turn off heat, let rest covered 1 minute. Visual: aromatic fragrance intensifies.

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