Vazhakka (Green/Raw Banana), is a very good source of dietary fibres and known for its weight loss benefits. It is a key ingredient for Kerala meal dishes like Aviyal, Sambar and also for special side dishes like Raw Banana Puttu. In this recipe I share the step by step procedure to prepare thoran (poriyal) with Vazhakka.

Ingredients

1. Green banana   : 3
2. Chopped onion : 1 medium
3. Salt

For Grinding:

1. Grated coconut : 1 ½ Cup ( Adjust)
2. Garlic   : 3 cloves
3. Cumin seeds     : ¼ T-Sp.
4. Chilly powder    : 1 T-Sp. (Adjust)
5. Turmeric powder           : ¼ T-Sp.
6. Curry leaves

For seasoning:

1. Mustard seeds  : ½ T-Sp.
2. Urdu dal            : 1 T-Sp.
3. Oil        : 1 ½ T- Sp.
4. Curry leaves
5. Dried red chilly  : 3

Method

• Skin out green banana and cut it into medium size pieces; keep it in water for about 20 minutes.
• Take this from the water and keep it in a colander to dry the excess water.

• Chop the bananas into small pieces.

• Coarse grind all the ingredients mentioned for grinding and keep it aside.

• Heat oil in a pan and splutter mustard seeds followed by urud dal, fried red chilly and curry leaves.
• Then add the chopped onion along with salt and saute it until the onion become translucent.

• Add the chopped bananas and sauté it for about 1 minute.
• Then close the lid and cook it for about 2 minutes, mix it in between to avoid bottom sticking .
• Then add the coarse ground coconut mixture on top of the banana, keep all the mixture in the center of the pan.

• Close it and cook it in a low flame for about 2 minutes.
• Open the lid and sauté it about 1 minute.
• Cooking time vary depends on the quality of banana. 5 min is typical after putting the banana

Tips: –

• Socking banana pieces in water will help to remove the stickiness from the banana and help retain the color.
• May use a food processer for chopping
• I didn’t use water for the cooking, if you see it’s sticking in the pan may sprinkle some oil or water.