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Vazhapindi Thoran, Vazha thandu thoran or Banana stem recipe with grated coconut

 

Vazhapindi Thoran, Vazha thandu thoran or Banana stem recipe with grated coconut

Vazhapindi Thoran, Vazha thandu thoran or Banana stem recipe with grated coconut is a highly nutritious recipe served as a side dish for rice.

Plantain cultivation is one of a commonly practiced agriculture in Kerala. The inner stem of a banana plant or Vazha pindi is known for its nutritive value. The banana stem is thick and fibrous and has the taste of banana. It adds bulk to the food and is very useful for all those who wish to lose weight. The fiber in banana stem helps to cure constipation and detoxify the body. Once the plant has given its fruit, the white coloured inner stem can be consumed in different forms as soups, salads, stir fries etc. Vazhapindi Thoran or Banana stem recipe with grated coconut is one such spicy recipe served as a side dish for rice. Round shaped banana stem or pindi is sliced to get circular shaped pieces. These are then chopped to fine pieces. A pinch of turmeric powder is used to remove any toxic presence and would give away a slight greenish yellow texture. Sliced green chillies or bird’s eye chillies can be used for a spicy flavour.

Ingredients used for making Vazhapindi Thoran, Vazha thandu thoran or Banana stem recipe with grated coconut
  • 1 cup of chopped Vazhapindi, vazha thandu or Banana stem
  • 1/2 cup of grated coconut
  • 1/2 teaspoon turmeric powder
  • 2-3 jeera or cumin
  • 4-6 sliced green chillies or 4-5 birds eye chilies (Kanthari mulaku)
  • 3-4 shallots + 1-2 sliced shallots
  • 1-2 teaspoon of oil
  • 1/2 teaspoon of mustard seeds.
  • A sprig of curry leaves
  • Salt as per the taste.
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Method of preparation of Vazhapindi Thoran, Vazha thandu thoran or Banana stem recipe with grated coconut
  • Cleanly wash the chopped banana pieces and keep it aside
  • Grind out the grated coconut, green chillies, cumin, turmeric powder, shallots and some curry leaves to a coarse mixture. Keep it aside.
  • Heat a pan in medium flame and add the oil.
  • Once the oil is hot, add the mustard seeds. When it splutters, add some sliced shallots and curry leaves.
  • When the shallots attain a light brown texture, add the chopped banana stem or Vazhapindi pieces.
  • Reduce the flame and close the lid of the pan. Cook the pieces, occasionally stir the contents.
  • Once it half cooked, add the grated coconut mixture and the salt.
  • Stir the contents to form a light greenish yellow coloured mixture.
  • Continue cooking and taste it to check the salt. Add the salt for the taste and mix it well.
  • When its ready, switch off the flame and transfer the contents to a serving bowl.
  • Serve it hot as a side dish for rice.