Banana skin (nendrankaya) is used to make thoran or stir fry subzi in Kerala. After peeling the same for making the chips, the skin is chopped very finely, along with vella payaru it is called (lal chowli or red chowli or karamani), this subzi is made. I normally eat the same with Curd rice as I love the taste of it with curd rice apart from serving the same with rasam rice or sambar rice. Banana skin can be used for making thogayal, chutney too.
Today I made the same with the regular banana skin (there are two varieties one is robusta and another mondankai we call it.) This banana is quite big and small in length as compared to the robusta.
It is quite tasty when it is made in Coconut oil.
Let us look at the recipe now:
Ingredients:
Banana skin of four bananas
1/4 cup karamani, red chowli, vellapayaru
2 tbsp grated coconut
2 green chilli
1/4 tsp turmeric powder
salt
Tempering:
1 red chilli
2 tsp coconut oil
1 tsp mustard seeds
1 tsp urid dal
few curry leaves
a pinch of asafoetida
Method:
Coarsely grind the coconut and green chilli, keep aside. cut the banana skin with little pulp along with it. trim both the ends of the banana before cutting. remove all the skin in this way. Again slit thin strips and chop them finely. Put the karamani in water overnight. Heat one cup water in kadai, add the karamani and cook till it is soft but not mushy. Drain the same from the water,if any. Now cook the banana skin with water till soft. ensure that it is not mushy. If the water is left out from the karamani after cooking, this also can be used. Now add the karamani in it, add salt and cook for 5 minutes. the water should be dried up completely.
Heat oil in kadai, add the mustard seeds, urid dal, break the red chilli and put it in the oil, curry leaves and bit asafoetida. when it is done, add to the thoran and mix well. add the ground coconut too, cook for two minutes by stirring continuously. serve hot with curd rice, rasam or sambar rice as a side dish.
Note: You can use nendran kaya tholi (skin) and the normal banana skin too.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
Today I made the same with the regular banana skin (there are two varieties one is robusta and another mondankai we call it.) This banana is quite big and small in length as compared to the robusta.
It is quite tasty when it is made in Coconut oil.
Let us look at the recipe now:
Ingredients:
Banana skin of four bananas
1/4 cup karamani, red chowli, vellapayaru
2 tbsp grated coconut
2 green chilli
1/4 tsp turmeric powder
salt
Tempering:
1 red chilli
2 tsp coconut oil
1 tsp mustard seeds
1 tsp urid dal
few curry leaves
a pinch of asafoetida
Method:
Coarsely grind the coconut and green chilli, keep aside. cut the banana skin with little pulp along with it. trim both the ends of the banana before cutting. remove all the skin in this way. Again slit thin strips and chop them finely. Put the karamani in water overnight. Heat one cup water in kadai, add the karamani and cook till it is soft but not mushy. Drain the same from the water,if any. Now cook the banana skin with water till soft. ensure that it is not mushy. If the water is left out from the karamani after cooking, this also can be used. Now add the karamani in it, add salt and cook for 5 minutes. the water should be dried up completely.
Heat oil in kadai, add the mustard seeds, urid dal, break the red chilli and put it in the oil, curry leaves and bit asafoetida. when it is done, add to the thoran and mix well. add the ground coconut too, cook for two minutes by stirring continuously. serve hot with curd rice, rasam or sambar rice as a side dish.
Note: You can use nendran kaya tholi (skin) and the normal banana skin too.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
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