Vazhakka payar thoran (Raw banana with red gram)

Ingredients

Raw Banana- 3 Nos

Vanpayar/ Red cowpeas/ Red gram- 1cup

Shallots- 4 Nos

Green chilies- 4Nos

Grated coconut- 1 cup

Turmeric powder- ¼ tea spoon

Cumin seed- 1 pinch

For seasoning

Mustard seeds, curry leaf, dry red chilly & coconut oil

Preparation

Peel of banana skin and cut it into square pieces. Wash it with water and keep it immersed in water until it take for cooking. Cook vanpayar ( Red cowpeas) in cooker with enough water and salt for 10 min or wait for 3-4 whistles from pressure cooker. Drain off water and keep it aside. Cook banana in a pan with pinch of turmeric powder, salt, curry leaf and  enough  water to immerse it. Once banana become soft, drain off excess water.  Grind together coconut, shallots, garlic, green chilly & cumin seed in a grinder. Make sure not grind too much. Mix together cooked vanpayar, raw banana & grinded coconut mix. Keep the mixture in a pan and heat it for 2 min.

Seasoning

Heat oil in a pan, splutter mustard seed, sauté well shallots & curry leaf until shallots get crispy. Add this to the banana vanpayar mix. Now the delicious thoran is ready to serve.



Kovakka thoran (Tendli with coconut)

Ingredients

Kovakka ( Tendli)- Cut into small square pieces- 2 cup

Grated coconut- 1 cup

Chuvannulli (Shallots )- 6-7 pods ( skin removed and cut into 4 pieces)

Green chilli-  2 Nos

Turmeric powder- ¼ tea spoon

Garlic- 1pod

Mustard seed

Coconut oil

Curry leaf

Preparation

Wash and cut kovakka into square pieces. Heat oil in a pan, splutter mustard seeds, add curry leaf and then add cut shallots to it. Saute  it until it shallots become transparent. The add grated coconut to it. Add turmeric powder, salt and green chilies to it. Mix all together for 10 seconds. Then add kovakka ( Tendli)and 1 table spoon water  to it and mix well. Keep this mix heaped at the centre of pan and allow it to cook for 2 min. Keep the pan closed with a lid while cooking. Mix it again after 2 min and heap it and allow to cook for some more minutes. Make sure flame is not high. Saute it and heap it consecutively for 3 -4 times until it get cooked and dried as shown in the picture. Serve it as a side dish for rice.