Pressure cook the chopped tindora with 2 tablespoons of water until soft.

Grind the coconut, curry leaves, green chillies, and cumin seeds in a mixer grinder.

Add the ground mixture to the cooked tindora and mix well. Set aside.

For the tempering, heat oil in a pan.

Add mustard seeds and let them splutter for 10 seconds.

Add curry leaves and turmeric powder.

Pour the tempering over the tindora mixture and mix well.

Add salt to taste, mix, and serve.

Serve Kovakka Thoran with tomato-onion sambar and rice for lunch.