Follow these steps for perfect results
garlic
minced
oil
water
curry leaves
fresh
coconut
grated
green chillies
chopped
dry red chillies
salt
to taste
onion
small, chopped
mustard seeds
turmeric powder
raw banana peel
finely chopped
cumin
Peel raw bananas and finely chop the peel.
Boil the chopped banana peel with turmeric powder and water until soft.
Grind garlic, green chillies, coconut, cumin, and onion into a coarse paste.
Heat oil in a pan.
Add mustard seeds and let them splutter.
Add curry leaves and dry red chillies, sauté for a few seconds.
Add the ground spice paste and sauté for 2-3 minutes.
Add the boiled banana peel and mix well.
Cook for 1-2 minutes.
Serve hot with rice and sambar.
Expert advice for the best results
Adjust the amount of green chillies to your spice preference.
Do not overcook the banana peel, or it will become mushy.
Use fresh coconut for the best flavor.
Everything you need to know before you start
10 mins
Can be made a day ahead
Serve in a bowl, garnished with fresh curry leaves.
Serve hot with rice and sambar
Serve as a side dish with any South Indian meal
Pairs well with the spices in the thoran.
Discover the story behind this recipe
Traditional Kerala dish made from commonly available ingredients.
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