Banana Flower Thoran Recipe – Authentic Kerala Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Banana Flower Thoran Recipe – Authentic Kerala Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Banana Flower Thoran. It’s a classic Kerala stir-fry, bursting with flavour and surprisingly easy to make once you get the hang of prepping the banana flower. I first learned to make this from my grandmother, and it instantly became a family favourite. It’s a dish that truly embodies the simple, fresh flavours of Kerala cuisine.

Why You’ll Love This Recipe

This Banana Flower Thoran isn’t just delicious; it’s a celebration of textures and tastes. You get the slight crunch of the banana flower, the warmth of the spices, and the richness of coconut. It’s a wonderfully satisfying side dish that pairs perfectly with rice and sambar, or even a simple dal. Plus, it’s a fantastic way to explore a unique ingredient and add some variety to your meals!

Ingredients

Here’s what you’ll need to make this Kerala classic:

• 6 cups cleaned and chopped banana flowers
• 0.25 cups chopped shallots or onions
• 2 tbsp coconut oil
• 0.5 tsp black mustard seeds
• 1 tsp split urad dal
• A few curry leaves
• To taste salt
• 0.5 cup grated coconut (fresh or thawed)
• 3-4 shallots
• 1-2 small cloves garlic
• 0.5 tsp cumin seeds
• 2-3 dry red chillies (or 1.5 tsp red chilli flakes)
• 0.25 tsp turmeric powder

Ingredient Notes

Let’s talk about some key ingredients and how to get the best flavour:

• Banana Flower: This is the star! It needs a bit of prep (more on that later!), but it’s worth it. It has a slightly bitter, artichoke-like flavour that’s beautifully balanced by the spices.
• Coconut Oil: Don’t skimp on the coconut oil! It’s essential for that authentic Kerala flavour. It really elevates the whole dish. About 30ml.
• Kerala Spices: The combination of mustard seeds, urad dal, and curry leaves is what gives this thoran its signature aroma and taste. These spices are the heart of Kerala cooking.
• Regional Variations in Thoran: Thoran recipes vary from family to family and region to region in Kerala. Some people add a touch of tamarind for tanginess, while others include a pinch of asafoetida (hing) for extra flavour. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Banana Flower: This is the most time-consuming part. Peel away the outer red petals to reveal the yellow flowers inside. Remove the tiny black stems and any transparent, sticky parts from each flower. Chop everything finely and soak it in water to prevent discoloration. This step is crucial – it removes the bitterness.
2. Make the Coconut Paste: In a grinder, combine the grated coconut, shallots, garlic, cumin seeds, red chillies (or chilli flakes), and turmeric powder. Grind into a coarse paste without adding any water. You want a nice, textured paste.
3. Temper the Spices: Heat the coconut oil in a large pan or wok over medium heat. Once hot, add the mustard seeds and urad dal. Let them splutter and turn golden brown – this releases their flavour.
4. Sauté the Shallots: Add the chopped shallots to the pan and fry until they become translucent and fragrant.
5. Cook the Banana Flower: Drain the soaked banana flower and add it to the pan along with the curry leaves and salt. Mix well to combine.
6. Steam it First: Sprinkle a little water over the banana flower, cover the pan, and cook on low heat for about 5-6 minutes. This helps to soften it slightly.
7. Add the Coconut Paste: Now, add the coconut paste to the pan and mix everything thoroughly. Cover again and cook for another 8-10 minutes, stirring occasionally.
8. Adjust and Finish: If the mixture starts to dry out, add a splash of water. Continue cooking until the banana flower is tender and the flavours have melded together beautifully. Taste and adjust the salt as needed.

Expert Tips

• Don’t Overcook: You want the banana flower to be tender, but still have a little bit of bite.
• Fresh is Best: Freshly grated coconut makes a huge difference, but thawed frozen coconut works well too.
• Spice it Up (or Down): Adjust the number of chillies or chilli flakes to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is plant-based.
• Spice Level Adjustment: If you prefer a milder thoran, reduce the number of chillies or use milder chilli flakes. For a spicier kick, add a few more!
• Using Frozen Banana Flower: Frozen banana flower is a great option if you can’t find fresh. Thaw it completely and squeeze out any excess water before using.
• Festival Adaptations: This thoran is often made during Onam and Vishnu festivals in Kerala as part of the elaborate sadya (feast).

Serving Suggestions

Banana Flower Thoran is best served hot with a steaming plate of rice and a side of sambar or dal. It also makes a lovely accompaniment to fish curry or chicken stew. My family loves it with a simple yogurt raita too!

Storage Instructions

Leftover thoran can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What are banana flowers and where can I find them? Banana flowers are the edible flower of the banana plant. You can find them at Asian grocery stores, Indian grocery stores, or sometimes at farmers’ markets.
• How do I properly clean banana flowers? Cleaning banana flowers takes a bit of patience. You need to peel away the outer layers and remove the bitter parts, as described in the instructions. Soaking in water is key!
• Can I use pre-made coconut paste? While you can use pre-made coconut paste, the flavour won’t be quite as fresh and vibrant. Making your own is highly recommended.
• What is the best way to adjust the spice level in this thoran? Start with a smaller amount of chillies or chilli flakes and add more to taste. You can always add spice, but it’s hard to take it away!
• Can this thoran be made ahead of time? It’s best enjoyed fresh, but you can prep the banana flower and coconut paste a day in advance to save time.

Enjoy making this delicious and authentic Kerala Banana Flower Thoran! Let me know how it turns out in the comments below. Happy cooking!