Name: Kerala Vazhapindi Thoran
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups 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 (As reqd); Curry leaves (As reqd); 1 tbsp Plain rice (Pachari/Puzhukkalari); 2 nos Dry red chillies (Kollamulaku); 1 tsp Mustard seeds

Kerala Vazhapindi Thoran

Kerala Vazhapindi Thoran is an ethnic styled traditional 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. Banana Stem is also rich in vital nutrients necessary for human body. Kerala Vazhapindi Thoran is unique and special with chopped banana stem blended with a spicy coconut mixture. There is a unique way of clearing off the serum from the plantain roundels. You can explore a well detailed Kerala Vazhapindi Thoran here.

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Prep Time 15

Total Time 15

Cuisine Kerala

Servings people

Ingredients

3 cups 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 As reqd
Curry leaves As reqd
1 tbsp Plain rice Pachari/Puzhukkalari
2 nos Dry red chillies Kollamulaku
1 tsp Mustard seeds

Instructions

For preparing Kerala Vazhapindi Thoran, clean the van payar well and remove the unwanted stuff from it.
Cook it separately with water in a pressure cooker.
Cut the vazhapindi into roundels and simultaneously loop its serum onto your fingers to get rid of it.
After this is done, chop the round pieces of vazhapindi very finely as u do for thoran.
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.
Mix together the finely chopped vazhapindi, the above coconut mixture and salt.
Heat oil in a pan or a kadai.
Splutter mustard seeds and saute red chillies, rice and curry leaves.
Add the stem mixture and mix well.
Cover and cook for about 2 to 3 mins.
Remove the lid and add the cooked van payar and mix well.
Continue cooking, till done without the lid on.
:- Make sure Kerala Vazhapindi Thoran doesn't get overcooked or mashed. :- You can also add whole green gram or cherupayar instead of van payar.

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Kerala Vazhapindi Thoran