Ethakka Thoran
Raw plantain stir-fry with coconut — unripe green plantain (ethakka/raw banana) peeled under water to prevent staining, cut into thin rounds or matchsticks, cooked in a minimum of water with turmeric and salt, then tossed with a freshly ground mixture of grated coconut, green chilli, cumin, and shallot, and finished with a tempering of mustard seeds, urad dal, dried red chilli, and curry leaves in coconut oil. The thoran technique — mixing the ground coconut into the cooked vegetable at the end rather than making a gravy — keeps each preparation dry and fragrant with the coconut's natural sweetness. Raw banana thoran is the most fundamental thoran in Kerala cooking; present at the Onam Sadya alongside half a dozen other thoran varieties, it represents the baseline vegetable preparation that every other thoran variation is judged against.
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Recipe
Ingredients
| 2 | raw plantains (ethakka) |
| 1/2 cup | grated coconut |
| 2 tablespoons | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | turmeric powder |
| 2 | green chilies, chopped |
| 1 teaspoon | cumin seeds |
| 1 | dried red chili |
| 1 sprig | curry leaves |
| 1 | small onion, finely chopped |
| — | salt to taste |
Instructions
- 1 Peel and dice the plantains into small cubes.
- 2 In a pan, heat coconut oil over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add cumin seeds, dried red chili, and curry leaves. Sauté briefly.
- 5 Add the chopped onion and green chilies, and sauté until the onion turns translucent.
- 6 Add the diced plantains, turmeric powder, and salt. Mix well.
- 7 Cover and cook on low heat for about 10 minutes, stirring occasionally.
- 8 Add the grated coconut, mix well, and cook for another 5 minutes until the plantains are tender.
- 9 Check for seasoning and adjust salt if necessary.
- 10 Serve hot as a side dish with rice.
Tips
Use fresh coconut for the best flavor and aroma.