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Main Course

Ethakkatholi Thoran

Finely chopped banana stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse of the Kerala meal. Quick to make, always welcome on the banana leaf alongside rice and sambar.

Ingredientsfor 3 servings

4 cup Tholi(finely chopped) Raw plantain’s skin (Ethakka)
1 cup Van payar
1 cup Coconut — grated
5 nos Green chillies
1/4 tsp Cumin seeds (Jeerakam)
1/2 tsp Turmeric powder
5 nos Garlic cloves
2 nos Dry red chillies broken (Kollamulaku)
3 tbsp Coconut oil
1 tbsp Plain rice
1 tsp Mustard seeds
Curry leaves A, a few
Salt, to taste

Preparation

Step 1
For preparing Ethakkatholi Thoran, first peel the skin off the raw plantain and put the skins in water.
Step 2
Next, put it in hot gruel water(Kanji vellam) for sometime to get rid of the serum.
Step 3
Get it out from the Kanji vellam and clean it again with fresh water for about 2 to 3 times.
Step 4
Wash the van payar well and cook it separately in a pressure cooker.
Step 5
Make sure u don't overcook it.
Step 6
Place together the grated coconut, green chillies, garlic, turmeric powder, curry leaves and cumin seeds in a mixer bowl and run it once to make it into a coarse form.
Step 7
Mix together the finely chopped plantain skin, the coconut mixture, turmeric powder and salt.
Step 8
Pour oil into a pan and heat it or a kadai.
Step 9
Let the mustard seeds crackle and cook dry red chillies, rice and curry leaves.
Step 10
Add the plantain skin-coconut mixture and Stir everything together thoroughly.
Step 11
Put the lid on and cook for about 5 minutes on a low flame.
Step 12
Remove the lid and add the cooked van payar and Stir everything together thoroughly.
Step 13
Continue cooking, till Thakkatholi Thoran is done.

Tip

Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.

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Main Course

Ethakkatholi Thoran

Ingredientsfor 3 servings

4 cup Tholi(finely chopped) Raw plantain’s skin (Ethakka)
1 cup Van payar
1 cup Coconut — grated
5 nos Green chillies
1/4 tsp Cumin seeds (Jeerakam)
1/2 tsp Turmeric powder
5 nos Garlic cloves
2 nos Dry red chillies broken (Kollamulaku)
3 tbsp Coconut oil
1 tbsp Plain rice
1 tsp Mustard seeds
Curry leaves A, a few
Salt, to taste

Preparation

Step 1
For preparing Ethakkatholi Thoran, first peel the skin off the raw plantain and put the skins in water.
Step 2
Next, put it in hot gruel water(Kanji vellam) for sometime to get rid of the serum.
Step 3
Get it out from the Kanji vellam and clean it again with fresh water for about 2 to 3 times.
Step 4
Wash the van payar well and cook it separately in a pressure cooker.
Step 5
Make sure u don't overcook it.
Step 6
Place together the grated coconut, green chillies, garlic, turmeric powder, curry leaves and cumin seeds in a mixer bowl and run it once to make it into a coarse form.
Step 7
Mix together the finely chopped plantain skin, the coconut mixture, turmeric powder and salt.
Step 8
Pour oil into a pan and heat it or a kadai.
Step 9
Let the mustard seeds crackle and cook dry red chillies, rice and curry leaves.
Step 10
Add the plantain skin-coconut mixture and Stir everything together thoroughly.
Step 11
Put the lid on and cook for about 5 minutes on a low flame.
Step 12
Remove the lid and add the cooked van payar and Stir everything together thoroughly.
Step 13
Continue cooking, till Thakkatholi Thoran is done.