Name: Kerala Style Vazhapindi Thoran
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups Vazhapindi(finely chopped) (Plantain stem); 100 g Van payar (Blackeyed beans); 1/2 of Coconut (grated); 1/4 tsp Cumin seeds (Jeerakam); 1/2 tsp Turmeric powder; 3 nos Green chillies; 3 tbsp Coconut oil; 4 nos Garlic cloves; Salt (As reqd); Curry leaves (As reqd); 1 tbsp Rice (Pachari/Puzhukkalari); 2 nos Dry red chillies (Kollamulaku); 1 tsp Mustard seeds

Kerala Style Vazhapindi Thoran

Kerala Style Vazhapindi Thoran

Kerala Style Vazhapindi Thoran is a traditional styled delicious stir fry dish that goes perfect with hot rice and sambar. Vazhapindi or Plantain Stem is preferable during summer seasons since it cools the system. Kerala Style Vazhapindi Thoran is unique and tasty with finely chopped plantain stem blended with a spicy coconut mixture. Plantain Stem is rich in fiber and hence acts a laxative to ease constipation. Plantain Stem is also rich in vital nutrients required for human body. You can explore a well detailed Vazhapindi Thoran here.

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Prep Time 15

Total Time 15

Cuisine Kerala

Servings people

Ingredients

3 cups Vazhapindi(finely chopped) Plantain stem
100 g Van payar Blackeyed beans
1/2 of Coconut grated
1/4 tsp Cumin seeds Jeerakam
1/2 tsp Turmeric powder
3 nos Green chillies
3 tbsp Coconut oil
4 nos Garlic cloves
Salt As reqd
Curry leaves As reqd
1 tbsp Rice Pachari/Puzhukkalari
2 nos Dry red chillies Kollamulaku
1 tsp Mustard seeds

Instructions

For preparing Kerala Style Vazhapindi Thoran, clean the van payar well and remove the unwanted stuff from it.
Cook it separately with water in a pressure cooker.
Cut the vazhapindi into roundels and simultaneously loop its serum onto your fingers to discard it.
After this is done, chop the round pieces of vazhapindi very finely as you do for thoran.
Place together the grated coconut, green chillies, garlic, turmeric powder and cumin seeds in a mixer bowl and run it once to make it into a coarse form.
Mix together the finely chopped vazhapindi, the above coconut mixture and salt.
Heat oil in a pan or a kadai.
Splutter mustard seeds and saute red chillies, rice and curry leaves.
Add the stem mixture and mix well.
Cover and cook for about 2 to 3 mins.
Remove the lid and add the cooked van payar and mix well.
Continue cooking, till done without the lid on.
:- Make sure Kerala Style Vahapindi Thoran doesn't get overcooked or mashed.
:- You can also add whole green gram or cherupayar instead of van payar.