Here is the recipe for one of my favorite Thoran (stir fry with coconut). Vazhachundu / Koombu (banana flower) thoran is a popular veg side dish. I guess the meaty texture of chundu makes it appealing to the non vegetarians ;)
Koombu and payar is the standard combination, however you can use it on it’s own as well. I’ve used Cherupayar (green gram) here, but you can also use vanpayar (cowpeas). It’s a tasty and healthy dish.
So, here you go…
Vazhachundu / Vazhakoombu Thoran (Banana Flower And Lentil Stir Fry With Coconut)
Traditional kerala veg recipe of vazhachundu payar / Vazhakoombu payar thoran. A healthy, easy and simple side dish for rice.
- 550 – 600 gms Vazhachundu / Vazhakoombu / Banana Flower finely chopped (refer notes for details)
- 3/4 cup / 150 gms Cherupayar (Green gram) refer notes for cooking procedure
- 2.5 cups Grated coconut
- 8 – 10 Shallots / Small Onion sliced
- 3 – 4 Green chilli slit lengthwise
- 1/2 tsp + 1/2 tsp Turmeric powder
- 1/2 tsp Pepper powder
- 1 tbsp Coconut oil
- 1 tsp Mustard seeds
- 10 – 15 Curry leaves
Combine together grated coconut, sliced shallots, green chilli, 1/2 tsp turmeric powder, 1/2 tsp pepper powder, salt and curry leaves.
Heat oil in a deep and wide pan. Crackle the mustard seeds. Add grated coconut mixture and fry for 1-2 mins.
Add chopped banana flower and mix well. Bring the entire mixture to the middle of the pan and pile it up (koonja kootuka). Cover and cook for 8 – 10 mins on lowest flame. Open and check whether it’s done. If it needs more cooking, sprinkle some water and cover and cook for another 4-5 mins or till it’s done.
Add cooked cherupayar and mix well. Cover and cook for another 5 mins.
Remove the few outer layers of banana flower and chop it finely by hand. You can also chop it in a food processor. Soak the chopped banana flower in turmeric water (1/2 tsp) for 15 mins. Rinse it under running water 3-4 times. Squeeze out the water completely from the chopped banana flower and keep it aside.
To cook cherupayar: Rinse the cherupayar under running water a few times. Pressure cook cherupayar with 2 – 2.5 cups of water for 5-6 whistles on full flame. Let the pressure drop naturally. Open the cooker and drain excess water.
You can also use Vanpayar (Red Cowpeas) instead of cherupayar. Check out here to see how to cook vanpayar.