Muringakka Parippu Thoran
Drumsticks and lentils tossed with a coarse coconut and cumin mixture.
About this dish
A staple in Kerala Sadya (feasts), this dish combines the fibrous texture of drumsticks with the creaminess of yellow moong dal. Unlike dry vegetable stir-fries, this 'Thoran' is moist and earthy, highlighting the cooling properties of coconut. It represents the quintessential Keralite approach to vegetables—lightly steamed and finished with a coarse, aromatic coconut crush.
Ingredients
Main Ingredients
- 3 Drumsticks (Muringakka), cut into 2-inch pieces
- 1/2 cup Split yellow moong dal (Cheruparippu)
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
Coconut Mixture (Peera)
- 1 cup Freshly grated coconut
- 3-4 Shallots
- 2 Green chilies
- 1/2 tsp Cumin seeds (Jeerakam)
- 2 Garlic cloves
Tempering
- 1 tbsp Coconut oil
- 1 tsp Mustard seeds
- 2 Dried red chilies, broken
- 1 sprig Curry leaves
Method
- 1
Parboil the Lentils
Wash the moong dal and cook it in 1 cup of water with a pinch of turmeric. The dal should be cooked through but still hold its shape; do not let it become mushy or paste-like.
- 2
Cook the Drumsticks
Add the drumstick pieces to the dal along with salt and another 1/2 cup of water. Cover and simmer for 8-10 minutes until the drumsticks are tender and the skin is slightly wrinkled.
- 3
Prepare Coconut Grind
While the vegetables cook, pulse the coconut, shallots, green chilies, cumin, and garlic in a blender. Use the 'pulse' setting to get a coarse, dry crumble; do not add water.
- 4
Combine Base
Once the water in the drumstick-dal mixture has almost evaporated, create a small well in the center of the pot and add the coconut mixture.
- 5
Steam the Coconut
Cover the coconut with the surrounding vegetables and lentils. Replace the lid and let it steam on very low heat for 3 minutes to take the raw edge off the garlic and shallots.
- 6
Toss and Mix
Remove the lid and gently stir everything together using a flat spatula. Cook for 2 more minutes to ensure any remaining moisture is absorbed by the coconut.
- 7
Prepare Tempering
In a separate small pan, heat coconut oil. Splutter the mustard seeds, then add the dried red chilies and curry leaves until they turn crisp and aromatic.
- 8
Final Garnish
Pour the hot tempering over the Thoran. Give it one final quick toss and turn off the heat immediately to preserve the bright color of the coconut.
Notes & variations
- If drumsticks are very thick, slit them slightly so the flavors penetrate the inner pulp.
- You can substitute moong dal with toor dal if you prefer a heartier texture.
- Ensure the coconut is fresh; desiccated coconut will make the dish too dry.
- Leftovers can be kept in the fridge for 24 hours but are best eaten fresh.
Serve with
Perfect as a side dish for steamed rice and Moru Curry (tempered buttermilk).
Cook's note
Do not overcook the lentils; they should provide a bite that contrasts with the soft drumstick pulp.