Heat 1 tablespoon of oil in a heavy bottomed pan, and splutter mustard seeds
Add in the sliced onions, dry red chillies, curry leaves and saute until the onions turns light brown
Add in the washed drumstick leaves and saute for 1-2 minutes on low flame
Add in the prepared coconut masala, sprinkle very little water and mix well
Bring everything to the center of the pan and pat down the mixture tightly using the back of a spoon
Cover and cook for 3-4 minutes on very low heat
Stir occasionally to make sure that the bottom is not getting burned
Adjust salt, if required
Once the leaves are soft, remove the lid and stir until the water content evaporates completely on low heat
Finally pour ½ tablespoon of coconut oil over the thoran and cover it with a lid
Remove from heat, and let it sit for about 5 minutes
Serve hot with rice
