It is a traditional delicacy from the state of Kerala. Very simple and a quick recipe, is common in every household. Very healthy and nutritious, it is had as a side dish with steamed rice and sambar. This Thoran can also be made out of cabbage, carrots and beans.
- 2 plantain
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 whole dry chilly, broken
- pinch of asafoetida (hing)
- 1 tsp. urad dal (split black gram)
- 1 tbsp. chana dal (Bengal gram)
- salt to taste
- 2 green chilies, chopped
- few curry leaves
- 2 tbsp. fresh coconut, grated
- coriander leaves to garnish
Pressure cook the raw plantain for 1 whistle. When cool, remove the peel and chop into small cubes. Keep aside.
Heat oil in a non-stick pan and temper with mustard seeds and dry chilly, After it stops spluttering, add the urad dal, chana dal, asafoetida, green chilies and curry leaves. Saute till the dals change colour.
Now add the chopped plantain and salt and saute for 2-3 minutes on low flame. Add the grated coconut and switch off the flame. Mix well and serve, garnished with coriander leaves.