Vazha Pindi Thoran / Banana Stem Cooked with Coconut

The banana plant is one where almost all parts of it is edible or useful. The fruit of course is versative and even finds place in religious poojas. The leaves are used to serve meals (sadya) and also to wrap food when you need to carry it with you. I can almost smell the lovely after effect of wrapping warm rice and curries in wilted banana leaves. Its gives the food an authentic flavour. Then comes the vazhapoo or the banana flower, which again can be cooked with coconut. The process of cleaning and cutting it is quite unique to the southern parts of India and honestly, I don't think I will have the patience, even though the taste of the curry is worth every bit of it.

The stem of the banana plant, also known as pindi, is rich in fiber and also edible. Check out how to clean and cut banana stem. During my vacation to Kottayam in December, amma had made this amazing pindi thoran and I immediately wanted to document it. Simply because I don't see myself going through this tedious process.

So here is amma's PINDI THORAN RECIPE

What She Used:

Cut, cleaned and chopped banana stem/pindi - 1 cup
Coconut - ½ cup
Turmeric powder - ½ tsp
Jeera powder - ½ tsp
Red chilly powder - 1 tsp
Shallots - 5-6, shopped finely
Curry leaves - one strand
Mustard seeds- for tempering
Salt - to taste

How She Made It:

1. Put the pindi in a pan and pour enough water to just cover it. Simmer on low heat and cook covered.

2. Grind coarsely - coconut, shallots, chilly powder, jeera powder and turmeric.

3. Heat a little coconut oil, add the mustard seeds and curry leaves. Next add the ground coconut paste and fry for a minute. Finally add the pindi pieces and stir well till the excess water leaves the thoran. Add salt.

Serve hot with rice.

Comments

Jeena

January 20, 2008 at 11:20 pm

Wonderful recipe Nags. 🙂

Rajitha

January 20, 2008 at 4:41 pm

you know this time when i went to India and my mom made it..i hogged nearly the whole thing..i can never find it here..it is great for health...

Jayashree

January 20, 2008 at 11:15 am

Pindi thoran is not only a treat to the palette....it is real healthy too. Once you start cleaning and cutting it yourself, though, you won't find it so tough.

Shella

January 20, 2008 at 7:06 am

Blv me i am not a fan of vazha pindi n the likes. My mom never made it too, coz we wouldnt eat it.....I know stubborness to the core. But your dish looks appetizing, n if I make it i am sure my mom would kick me for all the troubles i gave her long back, but let me try it.....

Superchef

January 19, 2008 at 7:43 pm

hmmm...ya..the process of cleaning it kinda kept me away from making this delicious dish....you should also try pindi raita...its amazing!!

Sig

January 19, 2008 at 5:26 pm

Vazha Pindi thoran, I never used to care for it, but reading this I am getting a sudden craving for it!! 🙂

Seena

January 19, 2008 at 3:55 pm

wow, that healthy one, since a month am forcing dh to get one..:)
pls check the heading, an extra a is there..

Rachel

January 19, 2008 at 10:02 am

ahhh i adore this thoran..Amma sends it over when she makes it..saves me the trouble...

Bharathy

January 19, 2008 at 8:41 am

Ammaaa,ur little one is plagiarising urs! ;)...

Cheerful shot!..

Hope Jyo would notdrive both of us out of RCI 😀

Suganya

January 19, 2008 at 6:58 am

Banana and avarakkai are the two vegetables I are never available in my town. I love yogurt + banana stem salad.

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