Banana Stem Thoran Recipe – Ayurvedic No Onion No Garlic Recipe
The Banana Stem Thoran Recipe is a simple, yet flavorful dish from Kerala that features the unique and nutritious banana stem as its star ingredient. This Ayurvedic preparation is made without onion or garlic, making it a sattvic dish perfect for those looking for wholesome, healing food. The banana stem is cooked to perfection, seasoned with a fragrant coconut, green chilli, and curry leaf mixture, and finished with a sizzling tempering of mustard seeds and urad dal. Known for its high potassium and vitamin B6 content, this dish benefits muscle health and helps in the production of hemoglobin and insulin.
Perfect as a side dish, Banana Stem Thoran pairs beautifully with steamed rice, Phulkas, or Nellikai Rasam (Whole Gooseberry Rasam) for a complete, nourishing meal.
Ingredients:
For the Main Dish:
| Ingredient | Quantity |
|---|---|
| Banana Stem | 300 grams, peeled and cut into dices |
| Fresh Coconut | 1/2 cup, grated |
| Green Chillies | 2 |
| Curry Leaves | 2 sprigs |
| Salt | To taste |
For the Seasoning:
| Ingredient | Quantity |
|---|---|
| Coconut Oil | 1 teaspoon |
| Mustard Seeds (Rai/ Kadugu) | 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
Serving Size: 2-3 servings
Instructions:
-
Prepare the Ingredients:
Start by gathering and preparing all the ingredients. Peel and dice the banana stem into small pieces, and keep them aside. Grate the fresh coconut, chop the green chillies, and pluck the curry leaves. -
Cook the Banana Stem:
In a pressure cooker, add the diced banana stem, 1/4 cup of water, and a pinch of salt. Pressure cook for about 2 whistles. Once the cooking is done, immediately release the pressure by placing the cooker under cold running water. This step is crucial to avoid overcooking the banana stem, which can make it soggy. -
Prepare the Coconut Mixture:
In a blender, combine the grated coconut, green chillies, and curry leaves. Blend the mixture into a coarse paste. This will provide the dish with its distinct flavor. -
Combine Coconut Mixture with Banana Stem:
Stir the coconut mixture into the cooked banana stem. Make sure it is well mixed and set it aside to absorb the flavors. -
Prepare the Tempering (Tadka):
In a small pan, heat the coconut oil over medium heat. Add the mustard seeds and allow them to crackle. Once they start popping, add the white urad dal (split) and cook until it turns crispy and golden brown. -
Finish the Dish:
Once the urad dal is ready, stir in the curry leaves and immediately turn off the heat. Pour this sizzling tempering over the banana stem mixture and stir well. Taste the dish and adjust the salt if necessary. -
Serve:
Serve the Banana Stem Thoran alongside Nellikai Rasam (Whole Gooseberry Rasam) and steamed rice for a wholesome Kerala-style lunch. Alternatively, pack it in your lunch box with phulkas for a light, nutritious meal on the go.
This Banana Stem Thoran is a nutritious, sattvic dish with a delightful balance of flavors, offering a satisfying meal that is gentle on the body and ideal for enhancing overall well-being. Enjoy this Ayurvedic delicacy as a perfect side dish to your lunch or as a standalone treat that brings the best of Kerala’s traditional cuisine right to your plate.
