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

Jane

October 13, 2012 at 12:51 pm

I've been brave and picked up this banana stem from the market today. I knew I would find the recipe here. You have a lovely collection of traditional recipes. In the above recipe, first step how long do I need to cook the stems?

- Nagalakshmi V
  
  October 13, 2012 at 2:53 pm
  
  it will depend on the freshness and quality of the banana stem. Takes me around 10 mins usually.
  
Anonymous

March 23, 2012 at 4:33 am

What is malayalam name for "shallots,"

- Nagalakshmi V
  
  March 23, 2012 at 5:12 pm
  
  shallots are called ulli or cheriya ulli in malayalam
  
Nags

August 31, 2011 at 2:57 am

a bunch of my pics in picasa got lost when i edited my google+ account. that's why they don't show up now.

sandhya

August 30, 2011 at 2:28 am

Hi
I am unable to view the images in this and quite a few other recipes. Tried both firefox and chrome browsers. This problem is only with some recipe posts. How can it be fixed?

Rachel

April 01, 2010 at 1:55 pm

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

The Scatterbrain

May 29, 2008 at 4:38 am

Hi! Came to you through Nandu's blog. Nice! Like her, I'm finding my way around the kitchen as well. Your blog's just great!

Ive always wanted to learn to make vazha pindi. Ive heard chopping it is a painful process. Is there something you leave out when u chop it or can you use the whole pindi (as u get it in shops these days?)

TBC

January 22, 2008 at 2:13 am

That is a nice entry for RCI. I like pindi thoran. I bought canned banana blossom((don't know if it is the same thing) for last Onam and tried making the thoran. It was not good at all!

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