Raw Banana Thoran Recipe
Introduction
In the vibrant culinary landscape of Kerala, the Raw Banana Thoran stands out as a simple yet delightful dish that embodies the essence of home cooking. This recipe combines the earthy flavors of boiled raw bananas with the aromatic spices typical of Keralite cuisine, making it an ideal accompaniment to a traditional meal. The Thoran is both nutritious and easy to prepare, making it a perfect option for a comforting lunch or dinner. Paired with steamed rice, beetroot sambar, and yogurt, this dish transforms any meal into a celebration of flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Banana (boiled and diced) | 2 |
| Coconut Oil | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Dry Red Chillies | 2 |
| Curry Leaves | 8 |
| Pearl Onions (Sambar Onions) – finely chopped | 10 |
| Garlic – finely chopped | 2 cloves |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Fresh Coconut – grated | 1/4 cup |
| Green Chillies | 2 |
| Coriander (Dhania) Leaves – roughly chopped | 1/4 cup |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugars | 2 g |
| Sodium | 100 mg |
Preparation Time
| Activity | Time (in minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 15 |
| Total | 25 |
Servings
This recipe yields approximately 4 servings.
Instructions
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Boil the Raw Bananas: Begin by slicing the raw bananas in half lengthwise. Place them in a pressure cooker, adding enough water to cover them. Cook the bananas for about 3 to 4 whistles until they are tender. Once done, turn off the heat and allow the pressure to release naturally. Carefully peel the bananas and cut them into small, bite-sized dice.
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Prepare the Coconut Mixture: While the bananas are cooking, prepare the coconut mixture. In a blender, combine the grated fresh coconut, green chillies, and turmeric powder. Blend these ingredients into a coarse paste, ensuring the texture is not too smooth. Set this mixture aside.
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Sauté the Aromatics: In a heavy-bottomed pan, heat the coconut oil over medium heat. Once hot, add the mustard seeds and allow them to crackle. When they begin to pop, introduce the dry red chillies, curry leaves, finely chopped pearl onions, and garlic. Sauté the mixture until the onions turn translucent and fragrant, typically about 2-3 minutes.
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Combine Ingredients: Add the diced boiled bananas to the pan, gently folding them into the sautéed mixture. Next, add the ground coconut paste and mix well to incorporate all the flavors. Season with salt to taste.
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Cook the Thoran: Stir fry the mixture for an additional 3 to 4 minutes, allowing the raw banana to absorb the aromatic spices and flavors of the coconut mixture.
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Serving Suggestion: Once the Thoran is well combined and heated through, remove it from the heat. Serve the Raw Banana Thoran warm as a delightful side dish. For a complete meal, pair it with steaming bowls of rice, a hearty serving of beetroot sambar, and creamy yogurt to balance the spice.
Conclusion
Raw Banana Thoran is not just a dish; it is a reflection of Kerala’s rich culinary heritage. The combination of textures and flavors brings forth a vibrant and healthy addition to your meal, celebrating the simplicity and nourishment of vegetables in an exquisite manner. Enjoy this delightful dish as part of your lunch or dinner and share the flavors of Kerala with your family and friends!
