BANANA FLOWER THORAN, BANANA BLOSSOM THORAN, VAZHAPOO THORAN, BANANA FLOWER STIR FRY

Banana flower thoran is made of banana flowers finely chopped, cooked and garnished with grated coconut or crushed coconut with green chilli and cumin seeds.  It is a nice side dish for sambar rice, rasam rice, dal rice, chapti etc.

banana flower subzi thoran


Let us have a look at the recipe:

Preparation time: 45 minutes

Cooking time: 45 minutes

Serves 3-4

Ingredients:

1 Big banana blossom (flower)

¼ cup grated coconut

2-3 green chilli or red chilli

¼ tsp cumin seeds

1 tsp sugar (optional)

Salt

Turmeric powder.

Tempering:

1 tsp coconut oil

1 tsp mustard seeds

1 tsp urid dal

Curry leaves.

Method:

Peel the outer cover of the banana flower and take out the flower. Repeat the process till you get as much as flower from it.

You have to remove one particle from the flower one by one (I used to do that). Some people cut the end part of the bunch and take out the part.

Chop them finely and put it in the butter milk to remove the stain.

Wash them properly and pressure cook  with salt and turmeric for one whistle. When the cooker cools down, remove it from the cooker and keep aside.

In the meantime, grind  coarsely the coconut with red chilli or green chilli and cumin seeds and keep aside.

In a kadai, heat the oil, splutter the ingredients under tempering.

Add the cooked banana flower.  Let the water gets completely dried up.

Add the coconut, mix well.  Serve hot with chapatti, or as a side dish for sambar rice, curd rice, rasam rice, dal rice chapati etc.