Clean the Kayathond (Plantain Peel) well and cut them into pieces
Then cut these pieces further into small, small thin pieces
Put these pieces into water for about 10-15 minutes.
Soak the Payar (cowpea) for about half-an-hour time
After about half-an-hour, wash the payar(cowpea) and cook it along with the small pieces of Kayathond(Plantain Peel) and required quantity of Saltin a pressure cooker or a normal vessel. When this mix is cooked well, put off the stove and remove the pressure cooker/vessel from the stove and keep it separately.
Heat Oil in a frying pan and add the sliced onion and stir this mix well
When the colour of the onion turns into golden, add some Red Chilli Powder into it, stir and then add the cooked Kaya thond and Payar into it and stir it further.
Kayathond and PayarUpperi is ready. This Kaya tholi and Payarupperi can be seved with cooked rice/Chapathi/Poori etc.
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.