
Prep Time | 15 minutes |
Cook Time | 10 minutes |
Servings |
Person
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- Vanpayar / Cow peas - 1 cup
- Vazhaipoo/ banana flower - 1-2 nos
- Chopped Green Chilli - 2 tsp
- Curry leaves - 5 nos.
- Chopped garlic - 2 tsp
- Chopped ginger - 1 tsp
- Coconut - 2 tsp
- Crushed Shallots - 1/4 cup
- Red chilli powder - 2-3 tsp
- Turmeric powder - 1/4 tsp
- Fennel powder - 1/4 tsp
- Salt - to taste
- Coconut oil/ Refined Oil - As required
Ingredients
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- Soak the Payar (Cowpeas) for about half-an-hour and keep it aside.
- Clean the Vaazhappoo and remove the outer layers and cut it into very thin pieces. Wash the pieces well, remove water from the pieces and keep it separately
- Change the soaked Payar into a cooking vessel/pressure cooker. Add some portion of the Red Chilli powder, Turmeric powder, Salt and 1 – 2 cups of water and cook the Payar properly.
- When the Payar is cooked properly, put off the stove and keep the cooked Payar separately.
- Heat Oil in a Chennachatti, add Crushed Shallots/Onion, Curry leaves, Chopped Garlic, Green Chilli, Ginger and Coconut pieces and stir it well. When colour of these ingredients turns into golden/brown, add some Red Chilli powder, Turmeric powder and Fennel Powder and stir it further.
- After about ten minutes, add the already cooked Payar into this mix and stir it further and cook this mix for another five minutes.
- Vanpayar (Cowpeas), Vaazhappoo (Plantain Flower) Thoran is ready. This Thoran can serve with Dosa/Chappathi/Cooked Rice.
You can explore this dish Cherupayar Thoran (Moong Dal Stir fry)
You can also visit Cherupayar Curry