Vaazha Pindi Vanpayar 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 4 servings
- Plantain stem (Vaazha pindi) : 1 Large piece
- Vanpayar Cooked : 1 cup, Red Chori
- Red Chilli Powder : 2 tsp
- Turmeric Powder : 1 tsp (only if necessary
- Salt, to taste
- Coconut/Refined oil, to taste
- Cleaned and cut onion : ¼ cup
Preparation
Step 1
Clean the Vaazha pindi and cut it in round shape.
Step 2
Again cut the pieces into small small pieces graph.
Step 3
Heat the oil in a fry pan.
Step 4
Put the onion into the heated oil.
Step 5
Add red chilli powder, salt and turmeric powder and stir it well.
Step 6
When the colour of the onion turns into golden, add the cooked Vaazha pindi and vanpayar and cook it further for about 15-20 minutes so that the water is evaporated.
Step 7
The Vaazha pindi thoran is ready.
Step 8
This can be served as a side dish for lunch/dinner or with Chappati, Poori etc.
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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