Kerala-style Raw Banana and Yam Thoran with Coconut and Chickpeas

Raw Banana and Yam Thoran Recipe

Description:

The Raw Banana and Yam Thoran is a quintessential Kerala dish, brimming with vibrant flavors and textures. A combination of hearty raw banana (plantain) and elephant yam (also known as Suran, Senai, or Ratalu), this dish is enriched with the goodness of fresh coconut, turmeric, and a delicate tempering of mustard seeds, curry leaves, and dry red chillies. The addition of brown chickpeas (Kala Chana) not only enhances the flavor but also adds a delightful crunch to this wholesome dish. Whether served with phulka, rice, or Kerala parotta, this Thoran is a satisfying and nourishing vegetarian meal.

Cuisine:

Kerala (South Indian)

Course:

Dinner

Diet:

Vegetarian

Ingredients:

Preparation Time:

6 hours (including soaking time for Kala Chana)

Cooking Time:

20 minutes

Instructions:

1. Prepare the Vegetables:

   • Peel the skin off the raw banana and elephant yam (Suran/Senai/Ratalu). Chop them into small, bite-sized pieces.
   • In a pressure cooker, add the chopped raw banana and yam. Pour in 1/4 cup of water, and season with 1/4 teaspoon turmeric powder and a pinch of salt.
   • Close the lid and cook for 3 whistles. Once done, turn off the heat and let the pressure release naturally.

2. Prepare the Kala Chana:

   • The brown chickpeas (Kala Chana) should be soaked overnight in plenty of water. After soaking, pressure cook the chickpeas with a pinch of salt until soft. This should take about 2-3 whistles.

3. Grind the Coconut Paste:

   • In a blender or food processor, combine 1 cup of grated fresh coconut, 1/2 teaspoon cumin seeds (jeera), 1/4 teaspoon black peppercorns, 3 cloves of garlic, and 1 green chilli.
   • Grind this mixture into a coarse paste. Set aside.

4. Tempering (Tadka):

   • In a small pan or tadka vessel, heat 1 teaspoon of oil. Add 1/2 teaspoon mustard seeds and let them splutter.
   • Toss in 1 dry red chilli and 1 sprig of curry leaves, allowing the spices to sizzle for a few seconds until fragrant.

5. Combine and Cook:

   • To the tempering, add the cooked raw banana and yam mixture along with the cooked Kala Chana (brown chickpeas).
   • Stir in the prepared coconut paste and mix well. Adjust the salt to taste. If the dish appears too dry, sprinkle a little water and cook for 5-6 minutes on low heat, allowing the flavors to meld together.
   • Continue sautéing until the raw smell of coconut disappears and the vegetables have absorbed the flavors of the spices and coconut.

6. Final Touch:

   • Once everything is well-cooked and the coconut paste has incorporated into the vegetables, turn off the heat. The Raw Banana and Yam Thoran is now ready to serve.

Serving Suggestions:

Serve the Raw Banana and Yam Thoran hot as a side dish with rice, phulka, or traditional Kerala parotta for a complete meal. Its rich flavors and textures pair wonderfully with any main course, especially lentil-based dishes or mild curries.

Nutritional Information (Approximate per Serving):

Tips for the Perfect Thoran:

• Kala Chana: Soaking the chickpeas overnight is essential for them to cook properly. If you’re in a rush, you can use canned chickpeas, but cooking them fresh adds better flavor and texture.
• Fresh Coconut: Freshly grated coconut gives a better texture and richness to the dish, but if unavailable, you can use desiccated coconut, though the flavor may differ slightly.
• Adjust Spices: The green chilli adds a touch of heat. Adjust the amount based on your spice tolerance. You can also skip it if you prefer a milder dish.
• Coconut Paste: If you prefer a finer texture, grind the coconut paste until smooth, though the coarse version retains more of the coconut’s natural texture.

Enjoy the wholesome goodness of Kerala with this Raw Banana and Yam Thoran, a dish that combines the traditional flavors of the region with a balance of spices, coconut, and the earthy texture of vegetables and chickpeas.