Pachakka (Green Plantain) Thoran
Thoran is the Malayalam word for a vegetable side dish that is dry ie without a gravy and this plantain dish is a must for the traditional Onasadya.
The chief difference between a banana and a plantain is in their moisture content. The plantain average about 65% moisture and the banana about 83% and since bananas contain more moisture the conversion of starches to sugars,known as hydrolysis takes place faster in bananas and hence plantains are slower in ripening.
While the green plantain is a fruit, it is not eaten raw like other fruits but is treated more like a vegetable and served fried, baked, mashed, sautéed, stuffed, or even micro-waved.Another interesting thing about plantain is that,it is also a fruit which can be eaten at different stages of its ripeness,right from green to yellow to black.
When they are green,they are used for the below given dish,or fried for making chips or also dried and powdered and is used to make banana malt,similar to ragi malt
Nutritionally one green cooking banana has about the same nutritional and calorie content as one potato
Ingredients
Pachakka (diced) = 3cups
Coconut (grated) = 3tbsp
Cumin seeds = 1/8tsp
Garlic = 1 clove
Turmeric powder =1/8tsp
Shallots = 3
Curry leaves = 4 to 5
Dried red chilli flakes = 1/2tsp
Coconut/Vegetable oil = 2tsp
Salt
Method
Peel the plantain and cut them into cubes
Wash them twice in cold water
Soak them in water mixed with1/2 tsp salt and 1/2tsp turmeric powder for 15 to 20 mins (this is to remove the sticky,mucilagenous coating on them and also prevents them from turning black when cooked)
Rinse them well
Cook the vegetable with a little salt and a little water
Coarsely grind together the coconut,cumin,turmeric powder,garlic,1 shallot,chilli flakes with little salt,for 3 to 4 seconds (without adding water)
Heat oil in a pan,add mustard seeds,when they crackle add finely chopped shallots,curry leaves and the coarsely grounded mix
Fry till shallots turn brown
Add the cooked vegetable and mix well for 2 mins
Serve hot as a side dish with rice
Serve hot as a side dish with rice
P.S While peeling the plantain,it is not necessary to peel it very deep,a thin layer of the green peel is ok (refer the picture of the peeled plantain)
You can substitute red chilli flakes with green chilly or even black pepper
Since plantains are rich in starch,if it is overcooked,it will become a mash
posted by Sumitha @ 11:14 AM
10 comments
10 Comments:
It is one of my favourite thoran! But never had vazhakka thoran for Ona sadya.I think in Kerala itself,there are like 14 different types of sadya:)
I love Green Plantain thoran, but dint know it was called pachakka thoran.
I usualy make the palakkad type - Coconut, green chillies ,ginger for paste and tadka with urad, mustard and curry leaves. This recipe sound interesting. Shall try it soon.
Iam gonna try your potato cutlet too. Looks Yummy !!!
Oh I love plantain. Its got a lovely taste. Btw whats the difference bet upperi and thoran?
I was watching a cooking show on surya and they cooked a sweet dish with this plantain. And now you posted this. I love green plantain and we get it in the mexican market. this recipe sounds good. thanks. Beautiful pics as usual.You should print a cook book.
Sumitha, this was an informative post, I had no idea that plaintain is a fruit;)
Your thoran looks very appetizing. I am not used to pachakka thoran for Onam sadya, but i am sure that since a traditional sadya calls for atleast one kind of thoran, each district of our beloved home state may have its own favorites to serve the purpose. In our neck of the woods,cabbage thoran is getting increasingly popular for Sadya. But i am just thinking as to what they were using well before Cabbage and Carrots came in. May be pachakka !!!
This is my favorite too. The pictures are so good.
lg & Archanat - this is one of my favourite thoran too.I totally agree with what Archanat said,one thoran dish is a must in Onasadya,but more than carrot or beans thoran I feel, the vegetable that can truly represent Kerala is banana/plantain and hence i chose it as the thoran for onasadya.
Priya - yes priya it is called pachakka or vazhakka thoran,we also make the way you do,that is yummy too!
Do try the potato cutlets,they are tasty and very filling!
Ashwini - For a dish like this both the terms upperi and Thoran is used,I think it differs with the different regions of Kerala.Some people refer mezhakuperutti and banana chips,also as upperi and they also call thoran as upperi.
But some people call only a dish like this one thoran,mezhakuperutti as mezhakuperuti and banana chips as upperi.
I hope you understood Ashwini,sorry if I have made it confusing!
Star - Oh! I dont get any Indian channels here,Youre so lucky!Hey thanks for your kind words,My whole hearted thanks to you!
Reshma - Hi Reshma!Oh yes it is a fruit!Since we dont consume it the way we consume other fruits,it is natural for us to think otherwise!
rp - Thanks rp,going to try your banana chips recipe with the remaining plantain soon.
my mom always makes vazhakka mezhukkuperrati alone(that is without coconut) but never made this vazhakkaa or nenthrakaaya thoran(that is with coconut). will give it a try tommorrow and let you know how it turned out for me. thanks for sharing this recipe.
Rg.
Yinka said,
Lovely pictures,
An alternative is to dice the plaintain,chop a small onion,2 small red peppers (hot),add bits of dry fish,or pieces of beef, add a beef stock cube, salt to taste, and boil until plantain is cooked.Add 2 spoons of palm oil.cook some more, Then add chopped fresh(or frozen) spinach or green leaf , at almost the last minute and serve as a heathly dish for the entire family.Cook as many plantains as needed.
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