Pappadam gets a delicious Onam makeover

Onam sadya has no shortage of delicious sides, but this Kerala-style thoran turns a humble pappadam into something extra special. Crisp crumbled pappadams are tossed with a lightly spiced coconut mixture, shallots and curry leaves to make a simple side that pairs beautifully with hot rice and other sadya favourites.

Ingredients

1. 1 cup grated coconut
2. 1/2 tsp cumin seeds
3. 1/4 tsp turmeric powder
4. 2 green chillies, chopped
5. 2 sprigs curry leaves
6. 4 pappadams
7. 1 cup oil, for frying
8. 1 tbsp oil
9. 1/2 tsp mustard seeds
10. 2 dried red chillies
11. 8–10 shallots, finely chopped
12. Salt, if needed

Preparation

1. Add grated coconut, cumin seeds, turmeric powder, one sprig of curry leaves and chopped green chillies to a bowl. Crush them together and set aside.
2. Heat one cup of oil and fry the pappadams until crisp. Drain and let them cool slightly before crumbling them into pieces.
3. Heat one tablespoon of oil in a pan. Splutter the mustard seeds, then add the dried red chillies and remaining curry leaves.
4. Add the finely chopped shallots and sauté until lightly golden.
5. Add the crushed coconut mixture and stir for 2–3 minutes.
6. Turn off the heat and add the crumbled pappadam. Mix well.
7. Add salt only if needed, as pappadam already contains salt.
8. Serve pappadam thoran with hot rice as part of your Onam sadya.
9. Pappadam thoran is quick to make and brings a satisfying crunch to the sadya spread, making it a delicious way to give a familiar Kerala favourite a different twist.