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Main Course

Ethakka/Kaya Tholi Thoran(Chopped Plantain Peel Stir Fry)

A classic Kerala thoran where banana meets freshly grated coconut in a quick, dry stir-fry. Mustard seeds crackle in coconut oil, curry leaves crisp up, and the whole thing comes together in minutes.

Ingredientsfor 4 servings

Tholi/plantain peel from 4 raw plantains (Ethakka)
1/2 tsp Turmeric powder
1/2 cup Coconut
2 Green chilly
Curry leaves little
2 tbsp Oil
1/2 tsp Mustard
Salt, to taste

Preparation

Step 1
Peel the bananas.
Step 2
Chop them very finely.
Step 3
Pour oil into a pan and heat it and allow to crackle mustard seed in it.add chopped plantain peel,turmeric powder,salt and curry leaves with little water.let it go for 5 minutes in low flame.
Step 4
Grind coconut with green chilly for 2 sec. And mix it with the upperi.
Step 5
Cook it again for 2 minutes and take it off the heat.
Step 6
Serve it with steamed rice.

Tip

Shred the vegetable as fine as you can — the thinner the cuts, the better the thoran. A sharp knife makes all the difference.

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Main Course

Ethakka/Kaya Tholi Thoran(Chopped Plantain Peel Stir Fry)

A classic Kerala thoran where banana meets freshly grated coconut in a quick, dry stir-fry. Mustard seeds crackle in coconut oil, curry leaves crisp up, and the whole thing comes together in minutes.

Ingredientsfor 4 servings

Tholi/plantain peel from 4 raw plantains (Ethakka)
1/2 tsp Turmeric powder
1/2 cup Coconut
2 Green chilly
Curry leaves little
2 tbsp Oil
1/2 tsp Mustard
Salt, to taste

Preparation

Step 1
Peel the bananas.
Step 2
Chop them very finely.
Step 3
Pour oil into a pan and heat it and allow to crackle mustard seed in it.add chopped plantain peel,turmeric powder,salt and curry leaves with little water.let it go for 5 minutes in low flame.
Step 4
Grind coconut with green chilly for 2 sec. And mix it with the upperi.
Step 5
Cook it again for 2 minutes and take it off the heat.
Step 6
Serve it with steamed rice.