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