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 – 1/2 cup
Turmeric powder – 1/2 tsp
Jeera powder – 1/2 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.
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?
it will depend on the freshness and quality of the banana stem. Takes me around 10 mins usually.
What is malayalam name for "shallots,"
shallots are called ulli or cheriya ulli in malayalam
a bunch of my pics in picasa got lost when i edited my google+ account. that's why they don't show up now.
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?
ahhh i adore this thoran..Amma sends it over when she makes it..saves me the trouble…
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?)
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!