Banana Stem Thoran Recipe – Ayurvedic No Onion No Garlic Recipe
Banana Stem Thoran is a nutritious and wholesome Kerala-style dish, perfect for anyone seeking a flavorful and health-conscious meal. This Ayurvedic recipe is made with no onions or garlic, adhering to the sattvic diet principles, which emphasize purity and balance in food. With its combination of fresh coconut, curry leaves, and mustard seeds, this thoran recipe is simple to prepare, making it an ideal dish for lunch or a light dinner. It pairs wonderfully with Nellikai Rasam (Whole Gooseberry Rasam) and steamed rice, or even as a side with phulkas. Let’s dive into the ingredients and the steps to make this healthy and delicious dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Banana Stem (peeled & diced) | 300 grams |
| Fresh Coconut (grated) | 1/2 cup |
| Green Chilies | 2 |
| Curry Leaves | 2 sprigs |
| Salt | To taste |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves | 1 sprig |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Kerala
Course: Lunch
Diet: No Onion No Garlic (Sattvic)
Instructions
-
Prepare the Ingredients:
Begin by preparing all the ingredients. Peel and dice the banana stem into small pieces, grate the coconut, and gather the curry leaves and green chilies. -
-
Cook the Banana Stem:
In a pressure cooker, add the diced banana stem along with 1/4 cup of water and salt. Pressure cook for 2 whistles. Once done, immediately release the pressure by running cold water over the cooker. This helps prevent the banana stem from becoming too soft or soggy. -
Blend the Coconut Mixture:
While the banana stem is cooking, take the grated coconut, green chilies, and curry leaves and blend them into a coarse mixture. You can use a blender or food processor for this step. -
Combine the Coconut Mixture:
After the pressure has been released from the cooker, add the blended coconut mixture into the cooked banana stem. Mix well and set aside. -
Prepare the Tadka (Tempering):
Heat coconut oil in a tadka (tempering) pan. Add mustard seeds and urad dal to the pan. Let them crackle and fry until the dal turns crispy and golden brown. Add the curry leaves and stir for a few seconds before turning off the heat. -
Mix the Tadka into the Thoran:
Pour the prepared tadka over the cooked banana stem mixture and stir well. Taste and adjust the salt according to your preference. -
Serve:
Serve your Banana Stem Thoran hot with Nellikai Rasam (Whole Gooseberry Rasam) and steamed rice for a traditional Kerala lunch. Alternatively, pack it into your lunch box with phulkas for a wholesome meal on the go.
Tips:
- The banana stem should not be overcooked as it can become too mushy. Keep an eye on the cooking time and release the pressure immediately after the whistles.
- You can adjust the number of green chilies based on your preferred spice level.
- If you prefer a slightly crunchier texture, you can sauté the banana stem mixture lightly before adding the coconut paste.
This Ayurvedic Banana Stem Thoran is a light, nutritious, and flavorful dish that adds a healthy twist to your lunch menu. Rich in fiber and antioxidants, it’s an excellent addition to your diet, especially when looking for a sattvic (pure) meal.
