Banana flower thoran recipe
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Banana flower thoran is a fabulous Kerala dry vegetarian recipe with banana blossoms cooked in a coconut-shallot-cumin paste. Serve with rice.
Recipe type: Vegetarian Sides
Cuisine: Indian
Serves: 6
  • 6 cups cleaned and chopped banana flowers
  • ¼ cups chopped shallots or onions
  • 2 tbsp coconut oil
  • ½ tsp black mustard seeds
  • 1 tsp split urad dal
  • A few curry leaves
  • Salt to taste
Grind Together
  • ½ cup grated coconut (fresh or thawed if frozen)
  • 3-4 shallots
  • 1-2 small cloves of garlic
  • ½ tsp cumin seeds
  • 2-3 dry red chillies or 1.5 tsp red chilli flakes (adjust to taste)
  • ¼ tsp turmeric powder
  1. Prepare the banana flowers before chopping based on detailed instructions below
  2. Chop the banana flowers and place in a large bowlful of water to prevent browning
  3. Coarsely grind the coconut ½ cup coconut with 3-4 shallots, ½ tsp cumin seeds, 2-3 small cloves of garlic, 1.5 tsp chilli flakes (or 2-3 dry red chillies), and ¼ tsp turmeric powder without adding any water
  4. Heat 2 tbsp coconut oil in a large pan and add ½ black mustard seeds
  5. When the mustard seeds start to pop, add the split urad dal and fry until golden brown
  6. Then, add the remaining ¼ cup of chopped shallots and fry until golden brown.
  7. Now add the chopped banana flowers, curry leaves, and some salt
  8. Stir well until combined
  9. Sprinkle some water and cook covered on low flame for 5-6 minutes
  10. Open, add the ground coconut mixture, mix well, and cook again covered for another 8-10 minutes
  11. If the mixture seems too dry, sprinkle more water as needed
  12. Cook covered on very low flame
  13. Once the banana flowers are completely cooked, turn off the heat, add more salt as needed, and remove
  14. Serve hot with rice and any curry like sambar
Recipe by Edible Garden at