Kerala Banana Blossom with Coconut

Kerala ‘kodappan thoran’ is an easy and healthy way to prepare banana flowers ( banana blossoms). Great side dish.

The Recipe Intro↓ has , more information as well as Recipe Video. Don’t forget to check it out.

Ingredients:

Method:

1. Cook and set aside the dal if using.
2. Peel off the outer petals of the banana flower to reveal a white inner flower.
3. Apply Coconut oil on hands before you begin to prevent banana glue stains.
4. Chop finely as shown and toss into a bowl of water till the whole flower is chopped. (All parts of the flower can be chopped up together).
5. Strain out of the water using your oiled hands and squeeze out the water.
6. Pour 1 Tbsp more oil and mix well with hands rubbing the chopped flower between your palms. Also, mix in turmeric powder.
7. As you rub you will see the ‘webby’ fibers. Allow the cleaned portions to fall into a bowl as you continue rubbing.
8. You will be left with a small portion that is sticky with a web-like fiber. Discard this portion.→Set aside.
9. Add 2 shallots to the grated coconut and Pound together.→Set aside.
10. Heat 1-2 Tbsp Coconut oil in a wok and splutter the mustard seeds.
11. Add curry leaves,2 sliced shallots and green chilly till aromatic.
12. Add the Prepared banana flower and stir fry for a couple of minutes.
13. Move to the sides of your wok, creating a well in the center.
14. Add a tiny amount of oil to which you add the coconut-shallot mix.
15. Cover up with the banana flower from the sides and cover the wok to steam for a minute.
16. Open and stir-fry all together, adding salt. the cooked dal if using.
17. Cover and cook on low for 5-10 minutes.

Kerala Banana Blossom with Coconut

Notes:

• If you like the flavor of cumin, you can pound it with the coconut and shallots.

Key Ingredients:

EAT AND TELL!!! Let us know if you tried –  Kerala Banana Blossom with Coconut

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