In Kerala countrysides,every household is sure to have at least few banana plants, of,almost all parts are of high demand ! The stem part called ‘pindi’
is been widely acclaimed for its medicinal purposes.Pindi
is usually cooked along with buttermilk, sautéed with spices and yes,converted into healthy juice ! (this is proved good for diabetes)Plantains,especially ethakka
is Kerala’s most reputed vegetable where as banana flowers,rich in vitamins,traditionally been cooked to a dry preparation along with coconut.The one I am showing here is a simple thoran with banana flower.Why I call it simple you know,I am not adding any lentils to it for enhancing taste.This dish primarily constitutes raw taste of vazhappovu/vaazhachundu/vaazhakkoobu aka
banana flower,but don’t worry,with rich coconut and subtle spices,it’s a bowl of pleasure to any connoisseur !!
- 2 cup grated vazhakkoombu/banana flower
- 1/4 cup buttermilk
- 1/4 cup water
- 1 dry chilly
- salt and water as required
- Coconut oil,mustard seeds to temper
- half cup grated coconut
- 2 green chillies
- 2 small cloves of garlic
- 1/4 tsp turmeric powder
- 1/4 tsp cumin seeds
- 2 sprigs curry leaves
- Remove the outer layers of banana flower till you reach the softer side/cream shade as shown in picture
- Grate it and drop into buttermilk-water mixture.Keep it like this for at least half an hour.This process will remove the stain it’s having.
- Now wash it properly using a strainer
- Crush everything given under the particular section
- Heat coconut oil in a frying pan and splutter mustard seeds and dry chilly.
- Add the coconut mixture and sauté till the raw smell disappears.
- Add grated banana flower and salt.Mix well and sprinkle some water over.Close with a lid and cook in law heat.
- Open and check in between.After been cooked,open the lid and make it dry sautéing well.
- Serve with rice or chappathi.