Vazhakka Thoran (A Stir Fry Plantain Recipe from Kerala )
Kerala Vazhakka Thoran is a dish made with raw plantains. It is a popular dish made for sadhyas and festivals like Onam. This dish goes very well with rice, dal and sambar.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
    GRIND INTO PASTE
  • 2 green chillies
  • 3 garlic cloves
  • 2 shallots (chopped)
  • 2 tsp. cumin seeds
  • 1 cup grated coconut
  • 1/4 cup water (more or less as needed)
    • THORAN
  • 4 raw green plantains (chopped in small cubes)
  • 1 tsp. chilli powder
  • 1/4 tsp. turmeric
  • a little salt to taste
    • TEMPERING/TADKA
  • 2 tbsp. coconut oil (or any oil of choice)
  • 1 tsp. mustard seeds
  • 2 sprigs of curry leaves
  • 1 small onion or 2 shallots (chopped fine)
Instructions
  1. Grind to a paste green chillies, grated coconut, garlic, cumin, shallots with a little water and keep aside.
  2. For thoran, take diced plantains, turmeric, salt, chilli powder in a medium saucepan. Add in the ground paste to this and mix well. Cook on low medium flame, covered for about 6 minutes, adding in a little more water, if necessary. This is a dry stir fry dish so you do not need too much water.
  3. Now for the tadka or tempering, heat oil in a frying pan and add mustard seeds. When the seeds splutter, add in the leaves and finely chopped shallots. Let the shallots brown and then add the tadka into the thoran. Mix well and let cook on low flame for another 3 to 4 minutes.
  4. Serve as a side dish along with rice, dal and pappadoms.
Recipe Notes

Before cutting plantains, grease your palms with a little oil to prevent your fingers from staining. Keep chopped plantains in a bowl of water to prevent it from turning black.