Kayathondu/Payar Thoran

Thoran, a typical speciality of Keralite Cuisine , especially of Kerala meals, is prepared easily and is rich with the aromatic taste of freshly grated coconut. This vegetarian side is diverse in inclusiveness, as most of the veggies can be made into a Thoran.

In this variety dish, I have used the spoilage, as the main ingredient and converted it into a fiber rich, tasty Thoran. It’s purely attributed to my Mom, from those golden days of my childhood, packed with home-made banana chips during summer vacations. The peel of raw bananas are extra fibrous and do try this 😊, if ever making chips next time.

Cooking time: 30 minutes

Servings: Serves for 6- 8 persons as side to the meal.

Ingredients

Banana Peel. 3-4 of banana

Turmeric. 1/2 Tsp

Salt to taste

Water just enough to cook

Cooked small red bean (Vanpayar) 1 cup

Coconut. 3/4

Shallots. 6

Garlic. 1 clove

Turmeric powder 1 Tsp

Chilli Flakes. * 2-3 Tsp

Oil. 4 TBsp

Salt to taste

Curry leaves.

Preparation

Chop the banana peel in a food processor if available. Cook the peel by adding water and turmeric powder and salt.

In a broad pan heat oil, preferably coconut oil and add crushed shallots& garlic. Sauté and add turmeric powder, chilli flakes and then freshly grated coconut. Add the cooked peel of banana followed by cooked bean** and incorporate well. Let the water dry up and the transfer to serving dish. Enjoy hot with boiled rice. This can be refrigerated and used for two days as well.

* All the above measures are flexible in quantity according to the tastes of choice.

**Read bean is Vanpayar as called in Kerala and the cooking time is about 20 minutes in pressure cooker.