Certain things instantly remind me of Kerala, and vazhachundu thoran is one of them. I still remember going into the parambu to get vazachundu to help my Ammachi in making this dish. One helpful tip from my mother, which I'm passing along in this recipe, is to sprinkle coconut oil over the chopped chundu instead of cutting it into water to prevent browning and remove its sticky residue. I encourage you to give this recipe a try and share your feedback in the comments.
Ingredients:
1 Vazhachundu (approximately 3 cups chopped)
½ tsp cumin seeds
2 shallots or pearl onions
1 large garlic clove
2 green chilis
¾ cups grated coconut
½ tsp turmeric powder
1 ½ tbsp coconut oil
½ tsp mustard seeds
2 dry red chilis
2 sprigs curry leaves, more for garnish
½ tsp salt
½ cup split moong beans, cooked
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