Kerala Style Plantain & Yam Thoran (Raw Banana and Suran Kottu Curry) Recipe
A traditional Kerala delight, this Kerala Style Plantain and Yam Thoran is a wholesome vegetarian curry made with raw banana (plantain), yam (suran), and coconut. Known for its grainy texture due to the addition of grated coconut, this dish is a must-try for those seeking authentic flavors of Kerala. It is often prepared during the Onam festival and pairs wonderfully with Kerala parotta and beetroot pachadi. The combination of simple ingredients brings out the true essence of Kerala cuisine.
Ingredients
For the Curry
| Ingredient | Quantity |
|---|---|
| Raw Banana, chopped | 1/2 cup |
| Yam (Suran), chopped | 1/2 cup |
| Black Gram | 1/2 cup |
| Turmeric Powder | 1/2 tsp |
| Red Chilli Powder | 1/2 tsp |
| Salt | To taste |
For Grinding
| Ingredient | Quantity |
|---|---|
| Cumin Seeds | 1/2 tsp |
| Coconut, grated | 1 cup |
| Whole Black Pepper | 1/4 tsp |
| Garlic | 3 cloves |
| Green Chilli | 1 |
For Tempering
| Ingredient | Quantity |
|---|---|
| Oil | 1 tsp |
| Mustard Seeds | 1/2 tsp |
| Dried Red Chilli | 1 |
| Curry Leaves | 1 sprig |
Preparation Time
360 minutes (for soaking and pressure cooking)
Cooking Time
20 minutes
Instructions
-
Prepare the Vegetables
Begin by peeling the raw banana and yam (suran). Chop them into small pieces. Place both in a saucepan and add 1/4 tsp of turmeric powder, salt, and sufficient water. Cook on medium heat until the vegetables become tender. Set aside once cooked. -
Cook the Black Gram
In a pressure cooker, add the black gram along with enough water. Cook for about 30 minutes, allowing the pressure to release naturally before opening the lid. Set the cooked black gram aside. -
Grind the Coconut Paste
For the grinding paste, combine the grated coconut, cumin seeds, green chili, and whole black pepper in a mixer grinder. Add a little water and grind everything into a smooth paste. Set this aside for later use. -
Combine Vegetables and Paste
In a pan, add the cooked yam, raw banana, coconut paste, and salt. Pour in some water to help the curry cook and blend. Let it simmer for 2 to 3 minutes, allowing the flavors to come together. -
Prepare the Tempering
Heat oil in a small tempering pan. Add mustard seeds and let them crackle. Once they do, add dried red chili and curry leaves, frying them for a few seconds until aromatic. This tempering is a key element in Kerala curries, infusing rich flavors into the dish. -
Finalize the Curry
Add the tempering and browned coconut (from step 4) to the curry. Mix everything thoroughly and allow the flavors to meld for about a minute. Turn off the gas and your Kerala Style Raw Banana and Suran Kottu Curry is ready!
Serving Suggestions
Serve this delightful Kerala curry with Kerala Parotta and Beetroot Pachadi for a true Keralite experience. The soft parottas complement the textured curry beautifully, while the beetroot pachadi adds a tangy contrast that enhances the overall meal.
Nutritional Information (per serving)
Serving Size: 1 serving (approx. 1/6th of recipe)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 35 g |
| Fiber | 5 g |
| Fat | 6 g |
| Sodium | 210 mg |
Tips:
- Variation: You can substitute yam with sweet potato for a different flavor profile.
- Adjust the Spice: Feel free to increase or decrease the amount of green chilies based on your spice tolerance.
- Coconut Variation: For a richer texture, you can use freshly grated coconut instead of packaged coconut.
This Kerala Style Raw Banana and Suran Kottu Curry is a flavorful and healthy addition to your dinner menu. Its simplicity and authentic taste make it a perfect choice for anyone looking to experience traditional Kerala flavors.
