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Sify Home > Food > Vegrecipes > Regional cuisine > Kerala > Plaintain flower and coconut thoran
Plaintain flower and coconut thoran
By : Rehana Khambaty
Category : Kerala
Servings : 3-4
Time Taken : 30-45 mins
Rating :
  1. Remove one by one the dark purplish sheath covering the flower until the white portion appears. Break off the inner layer of flowers also. From each of these remove the knobbed pistil and the papery sheath as these do not soften on cooking.
  2. Cut the flower and the inner white cone as fine as possible. Keep it in water to prevent discolouration.
  3. Cook the green gram soft and dry.
  4. Grind the coconut, garlic, onion and green chillies coarsely. Wash and take out the cut plaintain flower. Put a vessel make a hole in the centre, add the coarsely ground coconut etc. and cover with the vegetable. Add turmeric powder and salt. Cook with vessel for 3-5 mins. Mix well with a spoon so that the vegetable and coconut are evenly distributed. Add cooked gram and cook on lowered heat for another 2-3 minutes. Take off fire.
  5. Heat oil, season with rice, mustard, red chillies, onion and curry leaves. When the onion browns, add the cooked vegetable and fry until dry. Serve with rice.

Note: Any vegetable like cabbage, papaya, snake gourd or beans can be substituted for the plaintain flower and gram. Vegetables prepared in this way is a “Must” with Kerala lunch or dinner .

1 plaintain flower
1/4 cup green gram, whole
1/2 tsp salt
1/2 tsp turmeric powder
1/2 tsp rice
1/2 tsp mustard for seasoning
1/2 tsp minced onion
1 or 2 red chillies, broken
To be ground coarsely
1 cup grated coconut
2 or 3 green chillies
1 clove garlic
1/2 small onion
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