Shallots - 1 cup
grated coconut - 1/2 cup
Chilli - 1 or 2
oil - 1 tbsp
turmeric - 1/2 tsp
sugar - 1/2 tsp
Salt - to taste
Water - 2 tbsp
In a bowl, combine thinly sliced chemmeen puli, shallots, chilli and grated coconut.
On a low flame, in a wok pour oil and crackle mustard seeds.
Add turmeric, water, salt and sugar. As it starts to boil add chemmeen
puli - coconut mixture . Stir and as it changes colour and turns soft
take out from flam,e mix in fresh curry leaves and serve.
This thoran tickles your palate. but this tasty dish
you will never find in a restaurant menu.
Bigger chemeen puli (Irumbanpuli) will be more sore than the tender ones.
Thinly slice only the outer green part of the larger ones for thoran.
Bigger ones can be used to make pickles or to make curry
along with small prawns as its name suggests.
This juicy fruit can not be stored for long
so you hardly find them in markets.