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Main Course

Kerala Vazhapindi Thoran

an ethnic styled dish prepared from Plantain Stem. Almost all parts of the banana plant is edible and nutritious. Plantain stem or Vazhapindi is rich in fiber and heals acidity of stomach.

Ingredientsfor 3 servings

3 cup Vazhapindi(finely chopped) Plantain stem
100 g Van payar Blackeyed beans
1/2 Of Coconut — grated
1/4 tsp Cumin seeds (Jeerakam)
1/2 tsp Turmeric powder
3 nos Green chillies
3 tbsp Coconut oil
4 nos Garlic cloves
Salt, to taste
Curry leaves, to taste
1 tbsp Plain rice Puzhukkalari (Pachari)
2 nos Dry red chillies (Kollamulaku)
1 tsp Mustard seeds

Preparation

Step 1
For preparing Kerala Vazhapindi Thoran, clean the van payar well and remove the unwanted stuff from it.
Step 2
Cook it separately with water in a pressure cooker.
Step 3
Cut the vazhapindi into roundels and simultaneously loop its serum onto your fingers to get rid of it.
Step 4
After this is done, chop the round pieces of vazhapindi very finely as u do for thoran.
Step 5
Place together the grated coconut, green chillies, garlic, turmeric powder and cumin seeds in a mixer bowl and run it once to make it into a coarse form.
Step 6
Mix together the finely chopped vazhapindi, the above coconut mixture and salt.
Step 7
Pour oil into a pan and heat it or a kadai.
Step 8
Let the mustard seeds crackle and cook red chillies, rice and curry leaves.
Step 9
Add the stem mixture and Stir everything together thoroughly.
Step 10
Put the lid on and cook for about 2 to 3 minutes.
Step 11
Remove the lid and add the cooked van payar and Stir everything together thoroughly.
Step 12
Continue cooking, till done without the lid on.
Step 13
Make sure Kerala Vazhapindi Thoran doesn't get overcooked or mashed. :- You can also add whole green gram or cherupayar instead of van payar.

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

Kerala Vazhapindi Thoran

an ethnic styled dish prepared from Plantain Stem. Almost all parts of the banana plant is edible and nutritious. Plantain stem or Vazhapindi is rich in fiber and heals acidity of stomach.

Ingredientsfor 3 servings

3 cup Vazhapindi(finely chopped) Plantain stem
100 g Van payar Blackeyed beans
1/2 Of Coconut — grated
1/4 tsp Cumin seeds (Jeerakam)
1/2 tsp Turmeric powder
3 nos Green chillies
3 tbsp Coconut oil
4 nos Garlic cloves
Salt, to taste
Curry leaves, to taste
1 tbsp Plain rice Puzhukkalari (Pachari)
2 nos Dry red chillies (Kollamulaku)
1 tsp Mustard seeds

Preparation

Step 1
For preparing Kerala Vazhapindi Thoran, clean the van payar well and remove the unwanted stuff from it.
Step 2
Cook it separately with water in a pressure cooker.
Step 3
Cut the vazhapindi into roundels and simultaneously loop its serum onto your fingers to get rid of it.
Step 4
After this is done, chop the round pieces of vazhapindi very finely as u do for thoran.
Step 5
Place together the grated coconut, green chillies, garlic, turmeric powder and cumin seeds in a mixer bowl and run it once to make it into a coarse form.
Step 6
Mix together the finely chopped vazhapindi, the above coconut mixture and salt.
Step 7
Pour oil into a pan and heat it or a kadai.
Step 8
Let the mustard seeds crackle and cook red chillies, rice and curry leaves.
Step 9
Add the stem mixture and Stir everything together thoroughly.
Step 10
Put the lid on and cook for about 2 to 3 minutes.
Step 11
Remove the lid and add the cooked van payar and Stir everything together thoroughly.
Step 12
Continue cooking, till done without the lid on.
Step 13
Make sure Kerala Vazhapindi Thoran doesn't get overcooked or mashed. :- You can also add whole green gram or cherupayar instead of van payar.