Indian Recipes

Kaya Tholi Thoran (Kerala Raw Banana Peel Stir-Fry)

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Kaya Tholi Thoran Recipe (Raw Banana Thoran)

A Traditional Kerala Vegetarian Delight

Kaya Tholi Thoran, or Raw Banana Peel Thoran, is a popular and nutritious dish from the coastal state of Kerala in India. This dish utilizes the often-discarded peel of the raw banana, transforming it into a flavorful and healthy vegetable stir-fry. Packed with the goodness of coconut, garlic, and aromatic spices, this thoran pairs perfectly with a steaming bowl of rice and a side of pulissery (a yogurt-based curry). The raw banana peel adds an earthy, slightly bitter flavor, which, when combined with the spices, becomes irresistibly delicious.

This Kerala-style thoran is an excellent example of how every part of a vegetable can be used creatively in Indian cooking, ensuring minimal waste and maximum flavor. With its rich blend of spices and coconut, this dish is perfect for those looking to try something different and enjoy a healthy, vegetarian meal.


Ingredients

Ingredient Quantity
Raw Banana Peel 2 peels
Turmeric Powder (Haldi) 1/4 teaspoon
Water 2 cups
Salt To taste
Fresh Coconut (grated) 1/2 cup
Garlic Cloves 3 cloves
Cumin Seeds (Jeera) 1/2 teaspoon
Green Chilies 4 pieces
Shallots 6 pieces
Sunflower Oil 1 tablespoon
Mustard Seeds 1/4 teaspoon
Dry Red Chilies 2 pieces
Curry Leaves 8 leaves

Preparation Time

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Servings

  • 2 servings

Cuisine

  • Kerala Recipes

Course

  • Lunch

Diet

  • Vegetarian

Instructions

  1. Prepare the Raw Banana Peel:
    Start by peeling the raw bananas. Wash the peels thoroughly under running water to remove any dirt or residue. Once cleaned, chop the peel finely into small pieces. This will help in quicker cooking and better absorption of the flavors.

  2. Cook the Banana Peel:
    In a saucepan, add the chopped banana peel along with turmeric powder and 2 cups of water. Cook the peel on medium heat for about 10-15 minutes, or until they become tender. Make sure to drain any excess water once the peel is cooked, and set it aside.

  3. Grind the Coconut Paste:
    While the banana peel is cooking, it’s time to prepare the spice mixture. In a grinder, combine the grated fresh coconut, garlic cloves, cumin seeds, green chilies, and shallots. Grind these ingredients coarsely to form a rough paste. This paste will bring a lovely aromatic depth to the thoran.

  4. Prepare the Tempering:
    In a small pan, heat the sunflower oil over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Then, add the curry leaves and dry red chilies, allowing them to fry in the oil for a few seconds until they release their fragrance.

  5. Combine the Ingredients:
    Add the ground coconut paste into the pan with the tempering. Stir-fry the mixture for 2-3 minutes, allowing the raw smell of the coconut and spices to cook off. Continue to stir occasionally to avoid burning.

  6. Mix the Banana Peel with the Coconut Paste:
    Once the coconut mixture is well-cooked, add the boiled and drained banana peel to the pan. Stir everything together gently, ensuring the banana peel is coated with the flavorful coconut paste. Cook for an additional 5-10 minutes, allowing the moisture from the cooked peel to be absorbed by the coconut paste. Season with salt to taste.

  7. Final Touches:
    Once the moisture has been absorbed and the thoran is cooked through, remove the pan from the heat. Your Kaya Tholi Thoran is now ready to serve!

  8. Serving Suggestions:
    Serve this flavorful Kaya Tholi Thoran with steamed rice and a side of pulissery for a wholesome and satisfying Kerala-style lunch. You can also pair it with other Kerala delicacies like chapati or paratha for a complete meal.


Nutritional Information (Per Serving)

Nutrient Amount
Calories ~150 kcal
Protein ~3g
Carbohydrates ~25g
Fat ~6g
Fiber ~4g
Sodium ~200mg

Additional Tips:

  • Storage: Leftover Kaya Tholi Thoran can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it on a low flame to retain its flavor.
  • Spice Level: Adjust the number of green chilies according to your preferred spice level. You can also remove the seeds of the chilies to reduce the heat.
  • Coconut Substitution: If fresh coconut is not available, you can use desiccated coconut. However, fresh coconut gives a richer taste and texture.
  • Health Benefits: This dish is high in fiber, low in calories, and packed with the health benefits of coconut and raw bananas, making it a nutritious addition to any meal.

Kaya Tholi Thoran is a simple yet flavorful dish that celebrates the traditional ingredients and culinary methods of Kerala. Whether you are exploring regional Indian cuisine or looking for new ways to use everyday ingredients, this dish offers a taste of Kerala’s vibrant and diverse food culture. Enjoy this delightful thoran with your favorite accompaniments for a truly authentic meal experience.

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