 |
| PLANTAIN FLOWER AND RED BEAN STIR FRY |
Vazhappoo Thoran/Upperi is a simple Kerala Style stir-fry
prepared with finely chopped Plantain Flower, usually seasoned with mild spices
and condiments and finally topped up with few spoons of grated coconut. This recipe, in addition to the Plantain Flower, has Red Bean in it. I have not seen anybody in the family cook this way and when I ate it at Shreedhareeyam Ayurvedic hospital, it was an all new combination for me. They used to serve thorans like Vazhakoombu cooked along with Red Bean. Raw Papaya cooked along with Green Gram etc.,
If you have a lot of patience and all the more if you are health
conscious, then Plantain Flower/Banana Blossom/Vazhaipoo would prove
fruitful for your meticulous effort. Vazhaipoo - Plantain Flower is
rather one item usually neglected in most of the kitchen. You literally
need some time and patience to clean and prepare
Plantain Flower. But according to me, it is not a messy job, except
that you may get your hands stained due to the black sap in Banana
Blossoms. Rub your hands with some oil or use a glove before handling
the blossoms.
Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala
Sadhya(Banquet). And we can find a combination of a Dhal/Bean & a vegetable cooked in the form of Thorans, Kootu, Erissery etc., in Kerala Cuisine. Vazhapoo when combined with Red Bean goes hand in hand in terms of colour, taste & texture. It is a wonderful combination, equally nutritious and delicious. Try this combo thoran in your Vishu Sadhya spread out this year.
For more SADHYA RECIPES, click here...
Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM
Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes
For more Recipes FROM GODS OWN COUNTRY, Click here...
HOW TO MAKE VAZHAKOOMBU & VANPAYAR THORAN - PLANTAIN & RED BEAN STIR FRY
 | |
| PLANTAIN FLOWER AND RED BEAN STIR FRY |
INGREDIENTS:
For Vazhakoombu & Chuvanna/Van Payar Thoran:
Plantain Flower/Banana Blossom - 1 Flower
Red Bean - 1/4 Cup
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Turmeric Powder - 1/4 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Coconut - 2-3 Tablespoons
Salt - To Taste
Sugar - a Pinch
For Tempering :
Mustard Seeds - 1 Teaspoon
Curry Leaves - 1 Sprig
Coconut oil - 1 Tablespoon.
METHOD:
To soak & cook Red Bean:
- Clean, wash and soak Red Bean with ample of water overnight.
- Discard the water used for soaking.
- Pour about 3/4 - 1 cup of water to the soaked Red Bean.
- Pressure-cook the soaked Red Bean on a high flame for 3 Whistles and for 3-4 Whistles on a low flame.
- Switch off the flame and allow it to cool.
For more details on How to cook Beans Lentils and Pulses, click here ...
To clean & cut Plantain Flower/Banana Bloassom:
- Meanwhile, clean the Banana Blossoms, finely chop them and soak it in acidic water.
- Drain and squeeze out the excess water from finely chopped Banana Blossoms
For How to clean Plantain Flower/Banana Blossoms, Click here...
 |
| PLANTAIN FLOWER AND RED BEAN STIR FRY |
For Plantain Flower & Red Bean Thoran:
- Finely chop Shallots, Green Chillies & Garlic.
- Heat oil in a pan, splutter Mustard Seeds and Curry Leaves.
- Add finely chopped Shallots, Green Chillies, Garlic and sauté until Shallots turn translucent.
- Add in the Turmeric Powder, Cumin Seeds and give a quick stir, fry this on a very low flame for few minutes.
- Now add chopped Plantain Flower/Banana Blossom along with a dash of Salt & a pinch of Sugar.
- Cover and cook briefly.
- Once, the Plantain Flower/Banana Blossom turns soft & cooked, add the cooked Red Bean along with grated Coconut and mix well.
- Cook for a while on a low flame.
- Vazhakoombu & Chuvanna Payar(Vanpayar) Thoran can be served as a side dish for Rice.
NOTES:
- Some do not add Onions & Garlic while cooking for a Sadhya.
- Adding Garlic is truly optional.
- I have used Coconut Oil in the recipe, can use any other vegetable oil.
- Can substitute Red Bean with Green Grams too. Cook accordingly.
 |
| CHAKKA KURU CHEERA THORAN |
Recently my Husband was speaking to his Mother, she was saying that she had cooked Chakka Kuru and Cheera Thoran. She was selling off the recipe to him saying that it is one popular recipe in Kerala and how you need to slice the Jackfruit seeds for it etc., And as usual I knew my hubby is going to ask me for this recipe. Luckily I had both the ingredients and the next day I went along to make this Thoran for the very first time. Combination Thorans are quite prevalent in Kerala, and I was even amused by the combination of Red Bean & Plantain Flower Thoran, Green bean & Plantain Stem Thorans they used to serve at Shreedhareeyam Ayurvedic hospital.
This Thoran recipe
is a simple Kerala Style stir-fry prepared with finely chopped Amaranth Leaves or Spinach & along with it goes thinly sliced Jackfruit Seeds alias Chakka Kuru. This thoran is seasoned with mild spices and condiments and finally
topped up with few spoons of grated coconut. Chakka Kuru and Cheera Thoran required two types of cooking, one for the Jackfruit Seeds, which has to be peeled, washed and cut into thin slices. Jackfruit seeds need some extra cooking time whereas Amaranth Leaves can be cooked within minutes. So I pre-cooked the Jackfruit seeds in a Pressure cooker for a whistle and then did the tempering, added the seasoning and cooked finely chopped Amaranth Leaves, finally I toss it up with pre-cooked Jackfruit seeds and finished cooking the Thoran with a few teaspoons of freshly grated coconuts.
Though Onam seasons are not for Jackfruits, if you have some leftoverJackfruit seeds from last summer, then this Thoran is a wonderful add-on to your Sadhya Vattom. Thoran/Upperi is a
predominant Sadhya
Item served along with various other dishes in a Kerala
Sadhya(Banquet). This quick & easy Chakka Kuru and Cheera Thoran can
easily be squeezed into your long list of Sadhya items.
Few other Thoran/Upperi which can be served in a Sadhya or a simple Lunch Menu:
For more SADHYA Recipes, click here...
Cuisine - Kerala(South India)
Course - Side Dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author -
SM
Preparation Time - 25 -30 Minutes
Cooking Time - 15 - 20 Minutes
HOW TO COOK CHAKKA KURU CHEERA THORAN
 |
| CHAKKA KURU CHEERA THORAN |
INGREDIENTS:
To Cook the Jackfruit Seeds:
Jackfruit Seeds(Chakka Kuru) - 1 Cup
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Sugar - a Pinch
For Chakka Kuru Cheera Thoran:
Amaranth Leaves - 2 Cups
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch
For Tempering:
Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Cumin Seeds - a Pinch.
Coconut Oil - 1 Tbspn.
METHOD:
To Cook the Jackfruit Seeds:
- Peel off the white shell from the Jackfruit Seeds.
- Soak the Jackfruit Seeds in Water for at least 3-4 hours or overnight.
- Scrape out the brown skin from the Seeds(Soaking helps you to scrape out the skin easily)
- Cut the Seeds into small pieces, wash and keep it aside.
- Add Turmeric Powder to the Jackfruit Seeds, along with a dash of Salt and a pinch of Sugar.
- Cook this along with 1/2 Cup of Water until the Seeds turn soft.
- Alternatively, can cook the above ingredients in a Pressure Cooker for a whistle.
- Do not overcook the Jack fruit Seeds.
For Chakka Kuru Cheera Thoran:
 |
| CHAKKA KURU CHEERA THORAN |
- Chop off the Roots from the Stalks.
- Clean and wash the Amaranth Leaves through running water for at least 3-4 times
- Drain the washed Amaranth Leaves in a colander and keep it aside.
- Finely chop the Amaranth Leaves and keep it aside.
- Finely chop Shallots, Green Chillies & Garlic.
- Heat Oil in a pan, splutter Mustard Seeds and Curry leaves.
- Add finely chopped Shallots, Green Chillies, Garlic and sauté until shallots turn translucent.
- Now add a pinch of Cumin seeds, followed with finely chopped Amaranth Leaves.
- Sprinkle Salt & Sugar and give a quick stir.
- Cover and cook briefly.
- Add in grated coconut and mix well.
- Cook Cheera Thoran/Spinach Stir Fry a while on a low flame.
- Finally, add pre-cooked Jackfruit seeds and give a quick stir.
- Serve Chakka Kuru Cheera Thoran hot with steamed White Rice/Kerala Rose Matta Rice.
- Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
- Can serve this Raw Papaya Thoran as one side dish in the long list of Sadhya Items or along with Kanji(Rice Porridge)/Paal Kanji.
For more RECIPES WITH JACK FRUIT, Click here...
NOTES:
- Can add a pinch of Turmeric to the Cheera Thoran, if preferred.
- Some do not add Onions & Garlic while cooking for a Sadhya.
- Adding Garlic & Cumin Seeds are truly optional.
- I have used Coconut Oil in the recipe, can use any other vegetable oil.
 |
| RAW PAPAYA THORAN |
Raw Papaya fondly called as Pappanga, Kaplanga, Omakka colloquially in Malayalam is something you can get hold of, when you are in a mood for a different variety of Side Dish. A Thoran or a Mezhukkupuratti or simply make a Salad out of it.
Raw Papaya has always been as deceiving as it is. Though not a common Vegetable used in most of the kitchens, it is always assumed to be some other vegetable unless otherwise mentioned, or if you are a food expert. But I could never deceive my Son with this vegetable, smart enough eh?!!! When I make Raw Papaya Mezhukkupuratti, people at home had assumed it to be Potato & when I make a Thoran, it was thought to be Cabbage. As is the deceiving nature of a Raw Papaya. As a kid I have eaten these dishes always thinking it as Potato or Cabbage. And have loved the mild sweetness from the Vegetable too.
Growing up, revealed that it is a wonderful Vegetable with extraordinary medicinal values. And all the more the Papain in Raw Papaya helps to break down
the tough Protein chains in meat, so it is widely used as a Meat
Tenderizer. I store a few slices of Raw Papaya in the freezer, ready to be used as a Meat Tenderizer.
HEALTH BENEFITS OF RAW PAPAYA :
- Papaya is rich in Vitamins C & A and a good source of fibre.
- High vitamin C and Lycopene content found in Papaya can improve heart health and can also reduce the risk of heart disease.
- Fibre content acts as a perfect internal cleanser.
- It cleanses your digestive tract & colon and also helps to relieve constipation.
- Papaya is loaded with antioxidants.
- Antioxidants in Papaya may reduce cancer risk and can even slow down the progression of Cancer.
- Papayas are very high in Carotenoids that can reduce inflammation.
- Papayas are great for your skin too.
This Thoran recipe
is a simple Kerala Style stir-fry prepared with finely chopped Raw Papaya seasoned with mild spices and condiments and finally
topped up with few spoons of grated coconut. Thoran/Upperi is a
predominant Sadhya
Item served along with various other dishes in a Kerala
Sadhya(Banquet). This quick & easy Raw Papaya/Pappanga Thoran can
easily be squeezed into your long list of Sadhya items.
Few other Thoran/Upperi which can be served in a Sadhya or a simple Lunch Menu:
For more SADHYA Recipes, click here...
Cuisine - Kerala(South India)
Course - Side Dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author -
SM
Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes
HOW TO COOK RAW PAPAYA/PAPPANGA THORAN/STIR-RAW PAPAYA
 |
| RAW PAPAYA THORAN |
INGREDIENTS:
Raw Papaya - 2 Cups
Shallots - 4-5 Nos.
Ginger - a Small Piece(Optional)
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch
For Tempering:
Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Coconut Oil - 1 Tbspn.
METHOD:
 |
| RAW PAPAYA THORAN |
- Peel, clean and wash the Raw Papaya.
- Cut it into halves and scoop out the tender seeds.
- Chop the Raw Papaya finely & keep it aside.
- Alternatively, can grate the Raw Papayas for this recipe.
- Finely chop Shallots, Green Chillies & Garlic.
- Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
- Add finely chopped Shallots, Green Chillies, Garlic and sauté until shallots turn translucent.
- Add chopped Raw Papaya/Pappanga along with a dash of Salt & a pinch of Sugar.
- Sprinkle some water, cover and cook until the vegetable turns soft.
- Cook briefly for about 5-7 minutes on a medium-low flame.
- Add in grated Coconut and mix well.
- Cook for a while on a low flame.
- Do not overcook the Raw Papaya.
- Serve Raw Papaya Thoran hot with steamed White Rice/Kerala Rose Matta Rice.
- Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
- Can serve this Raw Papaya Thoran as one side dish in the long list of Sadhya Items or along with Kanji(Rice Porridge)/Paal Kanji.
NOTES:
- Can add a pinch of Turmeric if preferred.
- Some do not add Onions & Garlic while cooking for a Sadhya.
- Adding Garlic is truly optional.
- I have used Coconut Oil in the recipe, can use any other vegetable oil.
