Name: Ethakkatholi Thoran
Prep time: 15 min
Total time: 15 min
Ingredients: 4 cups Ethakka Tholi(finely chopped) (Raw plantain’s skin); 1 cup Van payar; 1 cup Grated coconut; 5 nos Green chillies; 1/4 tsp Cumin seeds (Jeerakam); 1/2 tsp Turmeric powder; 5 nos Garlic cloves; 2 nos Dry red chillies (broken, Kollamulaku); 3 tbsp Coconut oil; 1 tbsp Plain rice; 1 tsp Mustard seeds; Curry leaves (A few); Salt (As reqd)

Ethakkatholi Thoran

Ethakkatholi Thoran

Ethakkatholi Thoran or Banana Skin Stir Fry is a delicious traditional styled vegetarian side dish that goes well with hot rice and curd. Kerala is a land of plantains and this yummy thoran is the best way of using plantain peels. Ethakkatholi Thoran is unique, tasty and nutritious with finely chopped plantain peels blended with spicy coconut mixture. Plantain peels are loaded with lots of vitamins and essential minerals essential for human body. You can explore a step wise illustrated Ethakkatholi Thoran here that can be easily prepared at home.

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Prep Time 15

Total Time 15

Cuisine Kerala

Servings people

Ingredients

4 cups Ethakka Tholi(finely chopped) Raw plantain’s skin
1 cup Van payar
1 cup Grated coconut
5 nos Green chillies
1/4 tsp Cumin seeds Jeerakam
1/2 tsp Turmeric powder
5 nos Garlic cloves
2 nos Dry red chillies broken, Kollamulaku
3 tbsp Coconut oil
1 tbsp Plain rice
1 tsp Mustard seeds
Curry leaves A few
Salt As reqd

Instructions

For preparing Ethakkatholi Thoran, first peel the skin off the raw plantain and put the skins in water.
Next, put it in hot gruel water(Kanji vellam) for sometime to get rid of the serum.
Take it out from the Kanji vellam and clean it again with fresh water for about 2 to 3 times.
Wash the van payar well and cook it separately in a pressure cooker.
:- Make sure u don't overcook it.
Place together the grated coconut, green chillies, garlic, turmeric powder, curry leaves and cumin seeds in a mixer bowl and run it once to make it into a coarse form.
Mix together the finely chopped plantain skin, the coconut mixture, turmeric powder and salt.
Heat oil in a pan or a kadai.
Splutter mustard seeds and saute dry red chillies, rice and curry leaves.
Add the plantain skin-coconut mixture and mix well.
Cover and cook for about 5 mins on a low flame.
Remove the lid and add the cooked van payar and mix well.
Continue cooking, till Thakkatholi Thoran is done.