Raw Banana and Yam Thoran Recipe

Archana's Kitchen

July 19, 2021

2984 Ratings

Time:Prep: 6h 0m|Cook: 20 M|Total: 6h 20min

Makes:3-4 Servings

Meal:Dinner

Cuisine:Kerala Recipes

The Raw Banana and Yam Thoran Recipe is a typical Kerala vegetable dish made with yam, plantain and loaded with the goodness of coconut. It also consists of brown chickpeas to add in the extra texture to the whole dish.

The use of yam gives the dish a crunchy texture and the coconut gives it a grainy texture. This curry is a vital part of Onam Sadya.

Serve the Raw Banana and Yam Thoran Recipe along with Kerala Style Varutharacha Sambar and hot steamed rice for a comforting meal.

Other curry recipes that you can try are:

The use of yam gives the dish a crunchy texture and the coconut gives it a grainy texture. This curry is a vital part of Onam Sadya.

Serve the Raw Banana and Yam Thoran Recipe along with Kerala Style Varutharacha Sambar and hot steamed rice for a comforting meal.

Other curry recipes that you can try are:

Ingredients

To grind

1 Raw Banana, chopped

1300 Elephant yam (Suran/Senai/Ratalu), chopped

1/2 Kala Chana (Brown Chickpeas), soaked overnight

1/2 Turmeric powder (Haldi)

1/2 Red Chilli powder

Salt, to taste

1 Fresh coconut, grated

1/2 Cumin seeds (Jeera)

1/4 Whole Black Peppercorns

3 Garlic

1 Green Chilli

To temper:

1 Oil

1/2 Mustard seeds (Rai/ Kadugu)

1 Dry Red Chilli

1 Curry leaves

Instructions for Raw Banana and Yam Thoran Recipe

To begin the preparation of Raw Banana and Yam Thoran Recipe, remove the skin of the raw banana, yam and chop them into small pieces.

Cook it with 1/4 cup water along with 1/4 teaspoon turmeric powder and little salt in the pressure cooker for 3 whistles. Turn off the heat and allow the pressure to release naturally.

Soak chana overnight and pressure cook til it is soft along with a little salt.

Blend the coconut, cumin seeds, green chillies, pepper to a coarse mixture and keep aside.

Heat oil in a tadka pan, add mustard seeds, dry red chilli powder, curry leaves and let it splutter.

Add cooked vegetables along with black channa, add the coconut paste, check for salt and adjust accordingly and sprinkle little water. Saute till raw smell of coconut leaves. Once done, turn off the heat and serve hot.

Serve the Kerala Plantain Kootu Curry hot, with phulka or Kerala parotta!