Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or rotis.
In the last few months, the state of Kerala has been in the news because of floods and devastation across the state. Many people have lost their near and dear ones. In the middle of all this devastation, news channels also showed us resilience and positive vibe that the people of Kerala have.
As an ode to the state of Kerala and its people, for this month’s Shhhhh Cooking Secretly Challenge, us food bloggers are cooking recipes from Kerala.
This month i was paired with Anu Kollon from Ente Thattukada and she gave me coconut and raw banana as my secret ingredients. This gave me the perfect opportunity to make the traditional Vazhakka Thoran.
My quest to make a very traditional dish using coconut and raw banana led me to my neighbour’s (Aruni’s) house. After chatting with her on various recipes like kallan or erissery, i decided to make a simple dry raw banana preparation to go with rice last week.
Did you know this about Banana??
Did you know the banana plant might be the only plant where almost all parts of the plant get used and nothing goes waste?? Let me write how 🙂
- Banana plant Stem / trunk – Also known as Vazhai thandu in tamil, this part of the plant is used in south indian cuisine to make a raita or a dry sabzi.
- Banana leaves – The leaves which are large and water proof, are very commonly used as plates to serve food in marriages or family functions. It is also used to make eco-friendly containers in India.
- Banana flower – In south India this part of the plant is used as a vegetable to make dry sabzis or even tasty vadas (fried lentil fritters).
- Raw banana – Raw banana is very versatile and can be used in curries / sabzis as a vegetable or gets used to make some yummy chips.
- Ripe banana – What can i say, that you dont know, in Banana cake, in fried bananas or had just as a fruit, so many options to eat these.
Coming back to the recipe, I made the Vazhakka Thoran as an accompaniment to sambar/rasam rice for lunch, but it can also be served with mixed rice varieties or rotis.
More recipes using Raw Banana / Vazhakka:
- Gujarati Undhiyu
- Vazhapoo Parappu Usili ( Banana flower and coconut dry sabzi)
Mixed rice varieties:
- Mango Rice
- Mustard & Coconut Mixed Rice
Vazhakka Thoran | Kerala style raw banana stir fry
Remove the skin from raw banana and chop them into small cubes (add them to a bowl of water so that they don't oxidize and turn black)
Heat 1.5 cups of water in a medium sized wok / kadhai and add the chopped bananas to it
Add some salt and turmeric powder and cover it for 5 - 7 minutes
Once the raw bananas is par cooked ( almost 90% cooked), remove from heat, drain the water and set aside the cooked bananas in a plate
Grind / pulse the ingredients given to a rough paste and set aside
Heat oil in a kadhai / wok, add mustard leaves, curry leaves.
Once the mustard splutters, add the ground mixture and raw bananas and mix well
Cook for a couple of minutes and remove form heat
Serve with hot rice and rasam or with rotis
A popular Gujarati main course consisting of a vegetable (undhiyu)…served with sev and jalebis… This is usually made only during the winters because a particular ingredient” Ratallu (purple yam)” is available only during this time of the year…
It is made in different ways..here is the way that i usually make it.
For fresh Masala / marinate
All the vegetables should be cut into chunks as shown in the picture. The bananas can be cut with with the skin on...
Remove seeds from 3/4 of the papdi and let the rest be as it is...
Mix all the veggies from 1 and 2 and set aside in a big vessel.
Grind together the ingredients for the masala / marinate...
Mix the ground masala and the vegetables nicely so that the freshly ground masala coats each vegetable. Set aside for atleast 1/2 hour... (Excl the tomatoes)
Take a big kadai. heat vegetable oil in it...
Add the marinated vegetables, salt and cook till all the vegetables are cooked and the raw smell of the ground mixture goes away...
Add the cut tomatoes on top of this cooked veggies and close the veggies with a lid and let it simmer on low flame for 2-3 mins...
Serve hot with thin sev and corriander leaves as a garnish..
Serve with hot jalebis and rice / hot rotis...
This is my entry for Mythillis: RCI-Gujarat Cuisine