Vazhakka Thoran

Name: Vazhakka Thoran
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g raw banana (peeled and finely chopped); 0.75 cup coconut (fresh, grated); 6 pcs shallot (small, finely chopped); 2 pcs green chili (slit or finely chopped); 10 pcs curry leaves; 0.5 tsp mustard seeds; 1 tsp urad dal; 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp coconut oil; 0.25 cup water

RATING

4.6/5(95)

TASTE SCORE

7/10

A simple Kerala-style stir-fry made with raw banana, coconut, curry leaves, and mild spices. It cooks up soft with a light bite and makes a comforting side for rice, dal, or a full South Indian meal.

PREP

15m

COOK

20m

SERVES

1 KATORI

261 cal

SERVINGS

METHOD · 5 STEPS

prep · ~15 min
Prep the raw banana and aromatics.
1.Peel the raw banana and chop it very finely so it cooks evenly.
2.Finely chop the shallots and slit or chop the green chili.
3.Measure the grated coconut, curry leaves, spices, oil, salt, and water.
TIPKeep the raw banana pieces small for the classic thoran texture.
temper · ~4 min
Make the tempering.
1.Heat coconut oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add curry leaves, shallots, and green chili and cook briefly.
TIPDo not let the urad dal get too dark or it will taste bitter.
saute · ~12 min
Cook the raw banana.
1.Add the chopped raw banana to the kadai and mix well with the tempering.
2.Add turmeric powder and salt and stir to coat the pieces evenly.
3.Pour in the water, cover, and cook on low heat until the raw banana turns tender.
TIPUse just a little water so the thoran stays semi-dry, not mushy.
saute · ~3 min
Add coconut and finish the thoran.
Open the pan and check that the raw banana is cooked through. Add the grated coconut and mix gently. Cook uncovered for 2 to 3 minutes, stirring often, until the moisture dries and the thoran looks light and fluffy.
serve
Serve hot or warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
After peeling, keep chopped raw banana in water until needed to limit browning.
2
Chop the raw banana very small and even so it softens at the same rate.
3
Let the mustard seeds fully splutter before adding urad dal, or the tempering will taste flat.
4
Cook the urad dal only to light golden; dark brown dal can make the thoran bitter.
5
Use minimal water and low heat so the plantain steams through without turning mushy.
6
Add the grated coconut only after the banana is tender to keep the thoran fluffy, not greasy.
7
If moisture remains at the end, cook uncovered for a few extra minutes to get the classic semi-dry texture.