Doodhi Molagootal/Bottlegourd Molagootal

A balancing meal calls always for rice, dal and some side dishes, and obviously being a South Indian i cant give up rice for any reason. I usually make different dals or gravies to have with rice especially during weekends as i dont carry my lunch to work. Obviously i plan everything to make some rice based dishes during weekends. And here comes a super easy, protein rich Kerala dal based curry aka molagootal. Actually molagootal resembles quite like Tamilian's kootu, which calls for couple of vegetables and dal. Both when cooked together, dal and vegetables are mashed and served with tempering and spices. Molagootal calls  most of the ingredients almost like kootu, though a coconut based spice paste is added to bring a nice aroma to this Kerala dish. Molagootal is a well known dish in Palakad. Molagootal can also called as mulakushyam in many places. However both dishes are the same and the name varies from place to place.

Nadan Mutta Curry/Kerala Egg Curry With Coconut Milk

Kerala curries are definitely my favourite as they are very mild in spiciness and cooked usually with coconut milk. Eggs are very healthy and they are good source of high quality protein.People often think that protein is only found in the egg whites. But trust me the egg yolks are known to be have almost all the nutrients and fats in it. However, in addition to these nutrients, the yolk also contains up to about half of the protein content of the egg. A large egg contains about 7 grams of protein, and the 3 grams will be coming from the yolk and 4 grams from the white.Therefore, eating the entire egg, not just the white, is the way to get the most protein and nutrients. Do you know eating raw eggs will provide least amount of proteins. Many researches and studies says that cooking eggs helps the proteins to be more easy to digest and more accessible to the body. Eggs are low in calorie hence many sprotsmen enjoy eggs daily as a part of their meal and many survives just with a couple of hard boiled eggs if they are following a strict diet. Needless to say eggs are weight loss friendly, eating eggs for breakfast may help to reduce the number of calories you consume for next 24 hours.

Padavalanga Elissery/Kerala Snakegourd Curry

After a lipsmacking tangy Chettinad gravy, am taking you all to God's own country, my today's post is a Kerala style curry. You might have heard a lot about Erissery but what is Elissery, its also a curry dish served during onam sadya. While whatapping a friend, i heard that she cooked Elissery, i was totally confused when i heard the name of this dish, then later she explained me that this Elissery is one of her mom's signature dish which is cooked in most of the areas around Kannur.Obviously she explained me how to dish out this kootu curry. Without any fail, i prepared this Elissery for our lunch. Though this curry is prepared usually with channa dal, you can also prepare this curry with toor dal.

Achinga Payar Theeyal/Long Yard Beans Theeyal

Theeyal, this is a lipsmacking Kerala dish prepared very much with nicely roasted coconut pieces, coriander seeds, dry red chillies and fenugreek seeds. Once roasted all these pieces are grounded to a paste and cooked in tamarind water with vegetables. This dish looks very rich brown gravy in colour to be served along with rice. Theeyal means Burnt dish, since coconut pieces are nicely roasted until they turns dark brown in colour, this gravy is named as though. This dish have its own place in traditional Sadya menu. Though theeyal prepared with Pearl onions is quite popular, many vegetables can be cooked as theeyal. I learned this Achinga payar theeyal from one of  my friend's mom long back, which was in my hand written note book since a long, finally i prepared this theeyal few days back at home.

Quinoa Nei Payasam/Quinoa Sharkara Payasam

Nei Payasam is one of the popular payasam which is usually served as prasadam in Sabari Malai temple. Obviously many Kerala temples serves this very sweet thick consistency payasam during special occasions to the devotees. This payasam is simply prepared with rice, jaggery and ghee, hence the name comes from ghee which is known as Nei/Ney. If you give a try to this lipsmacking payasam, am sure you will definitely make this super delicious payasam quite often. Since i always want to give a twist to the traditional dishes, i couldnt stop myself to try this famous nei payasam with quinoa. Trust me, these tiny grains works out awesome to make this super delicious payasam.

Mambazha Pulissery/Ripen Mango in Spiced Yogurt Gravy - Kerala Special

During my two months stay in India, i couldnt resist to try some of the traditional dishes with easily available fruits and veggies especially the seasonal produce. When i reached my home town in the month of June, i was just tempted to try some mango based dishes coz of the mango season. Eventhough mango is easily available in Paris, who can resist to those super fresh and sweet mangoes available abundantly in local markets na. Obviously i ate couple of ripen mangoes without any guilt and cooked this fingerlicking goodness Mambazha pulissery which is quite a traditional dish and a very popular dish from Kerala especially in Onam Sadya.

Pulissery can be prepared with fruits or vegetables depending upon your tastebuds. The most popular one among the varieties of pulissery available in Kerala cuisine is this Ripen mango pulissery. Actually Keralites do prepare pulissery with pineapple, ripen bananas etc however this ripen mango in spiced yogurt gravy is definitely a famous one. To be honest, this mambazha pulissery was in my to do list since ages, dunno why i never tried them at home, but fortunately i prepared them during my stay in India specially to tickle my tastebuds .

Kurukku Kaalan/ Raw Banana in Yogurt Gravy

After an authentic Andhra style side dish, am taking you all to God's own country, yes my today's post have its important place in Kerala Onam Sadya. Kurukku kaalan is a yogurt based tangy gravy prepared simply either with elephant yam or raw banana or else both. This dish is served along with varieties of dishes during Onam festival and this gravy makes an excellent dish to enjoy thoroughly with white rice. Kurukku kaalan gets ready very easily and the grounded paste used in this gravy plays an important role. A thick grounded coconut, cumin seeds and green chillies makes the difference between this dish from other yogurt based gravies prepared in many regions of India.For my today's post instead of making this dish with yam and raw banana, i simply went with raw bananas.

Chenna Erissery & Chakkakuru Mezhukkupuratti - Kerala Special

                         Happy Tamil New Year and Happy Vishu 

Kerala is known as 'Keralam' and 'God's Own Country' is a state in South west region of India on Malabar coast.Sadya is a famous feast meal of the Keralian traditional cuisine, which is mainly served during Onam festival and also in various special occasions. This meal is a strictly pure vegetarian, which is served to the guests with rice and other delicious side dishes. Payasam, which is also called Ada Pradhaman is also served in Sadya and it is actually a dish made of sweet milk, mixed with cooked rice pieces called ada,which is prepared with steamed rice paste and cut as small pieces, is favourite to people of Kerala.Various other popular traditional Keralan food items goes for Boiled rice, Parippu, Kaalan, Sambar, Aviyal, Theeyal, Pulissery, Thoran, Puliinji, Olan, Mooru, Pappadam, Sharkara upperi, Kaya upperi, Appam, Puttu  a Steamed Rice Cake, Kappa aka Tapioca, Banana Paayasam and Puzhukku, all these are served in a banana leave for Sadya.Kerala foods are extremely prepared with coconuts, thus they have the distinct flavour and various spices are also used in this cuisine.

Now coming to Kerala's non vegetarian dishes, they are quite famous, the biryanis made by the families in Thalassery are very popular, the traditional dishes of Kerala cuisine includes cooked tapioca along with fish curry called Meen molee, rice congree and cooked moongbean called payaru. Some tradition dish have their influence from Arabic cuisine,  a type of pancake cooked with rice flour called 'Pathiri' is said to be originated from 'fateerah' which means Pastry.Also Harees, an another Arabian dish cooked with wheat,chicken or meat is also popular too.Kerala is the only state in India where there is no communal distinction between the different foods. People of all religions share the same vegetrian and non vegetarian dishes. For my today's Kerala special, i cooked chenna erissery aka elephant yam curry along with a simple and delicious jackfruit seed stir fry.With a bowl rice, these both dishes tastes absolutely fantabulous.

Rendez Vous With A Foodie - Rafeeda of The Big Sweet Tooth

We might have crossed so many friends in our life, some may stay and some may go but some will never go and they will stay in our heart for ever. This blogging world brought me many friends who later became my virtual sisters and the number of virtual sisters are increasing day by day, but never mind i just adore the support and the love they brings me. Whenever i ask their support, they will definitely shower me with their huge support, thats why i created this event Rendez vous with a Foodie. I know i can trust my co-bloggers aka my virtual sisters to join their hands to make this event and trust me they proved that and this event is a big hit. I have to say big thanks to each and everyone for giving me this support.

If you are my follower,you might have noticed that every 7th and 20th of the month i'll be introducing a newbie blogger to this immense virtual world.My today's guest is known other than Rafeeda of The Big Sweet Tooth, a wonderful person, absolutely a very sweet sister who cares a lot for others. Earlier i thought she might be a homemaker who cooks quite often then later from her posts i came to know that she is a working mom with two adorable kids. I was astonished to see how frequently she blogs and participates in many challenges eventhough she is busy working mom.

Initially, her blog's name attracted me a lot, coz am also having a big sweet tooth. When you saw someone who is having the same taste and same passion for foods obviously you will get attract to them and you may turn curious to know more about them.This is wat happened for me when i crossed Rafeeda's space, happy that she is an adorable person who have a huge heart thus i simply became her ardent fan. Actually I always love her Malabar dishes and obviously i was waiting eagerly for her guest post. Trust me, she didnt disappointed me and send me a wonderful,droolworthy Malabar Biryani. Thanks Rafee Sis, coz of you finally my space have a wonderful Malabar biryani now.

Chatti Pathiri/Kerala Sweet Lasagna/Crepes Layered With Sweet Filling

 Chatti Pathiri is a layered pastry made in Malabar region of Kerala. You can make both sweet and savoury version, this dish is quite similar like Italian Lasagna. Instead of paste, pancakes made with flour or pastry sheets prepared with all purpose flour are used. You can make any filling but somehow till know i crossed only non vegetarian filling, as the savoury ones are made traditionally with meat filling as like our samosas or puffs. Thank god Srivalli suggested us this sweet chatti pathiri for our this month's Indian Cooking Challenge,a monthly event where we cook dishes from various regions of India.

I skipped last month's challenge, coz of the sprouts eventhough i'll be making soon. But this time i dont want to miss as i seriously want to make these chatti pathiris since a long. For the today's sweet chatti pathiri, we went for a sweet filling with coconut,black sesame seeds,poppy seeds and nuts. Trust me this sweet chatti pathiri are just simply out of the world. The most important ingredient to enhance the authenticity of this dish is white poppy seeds, dont forget to add or skip them. These seeds are used extensively in Malabar cuisine. Chatti Pathiris are made during festivals, or either during a wedding event or else especially for Iftar. If you have a sweet tooth, these sweetened chatti pathiri will definitely satisfy your sweet tooth.

Ishtu - Kerala Stew

As i told in my earlier posts, this week's posts are going to be Regional foods which i cooked specially for this month's long blogging marathon. Today's dish name starts with 'I' and its a delicious,easy breezy stew from Kerala. Kerala cuisine is well known for their coconut based curries and stews obviously this stew is prepared completely with freshly squeezed coconut milk and tempered with coconut oil.

This stew is a very delicious side dish to enjoy thoroughly with breakfast dishes like string hoppers,appams or else simply along with rice. Ishthu/Esthu or Ishtu is usually prepared with cooked potatoes simmered in freshly coconut milk along with onions,green chillies and spices. This dish is very simple to prepare and taste very much delicious too.

Kuzhalappam~~IC Challenge

After Gujarat Dapka Kadhi, now we are landing to God's own country aka Kerala for our this month's  Indian Cooking Challenge, a monthly event by Srivalli. Once we finished with our last month's challenge, i was waiting eagerly for this month's challenge but somehow i could stop myself mailing Valli to know about this month's challenge,for my surprise Srivalli asked me to suggest a dish and i suggested this tubular snacks aka kuzhalappams from Julie's space which i bookmarked long back and thank god Valli accepted it immediately. Actually i was planning to make this tubular crispy snacks during the summer vacation with my kids and finally i could make some for this month's IC challenge.

Dont compare mine with Julie's kuzhalappams, they were extremely fantabulous when compared to mine and i struggled much to get as like her's. Eventhough my kuzhalappams dont looks as like Julie's, tastewise they turned out extremely incredible and obviously they are quite addictive. I followed exactly the same measurements as like Julie and we couldnt stop munching with one, am gonna make this crispy snacks quite often and even my lil one enjoyed helping me in rolling and shaping this tubular snacks.

1+1/4cup Rice flour
1/2cup Grated coconut
1/2tsp Cumin seeds (for grinding)
1/4tsp Cumin seeds
4nos Shallots
1no Garlic clove
1tsp Black sesame seeds
Salt
Oil for deep frying

Dry roast the rice flour in medium flame until a nice aroma comes out.

Meanwhile grind the coconut,cumin seeds,garlic clove,shallots with some water as thick smooth paste.

Bring boil 1 cup water with enough salt in a pan, add the grounded mix in the roasted rice flour, cumin seeds,sesame seeds.

Gradually add the hot water to the flour and knead when warm into a stiff dough.

Divide the dough into gooseberry size balls.

Grease a ziploc bag,place a ball and cover it with an another greased ziploc bag, then roll using a rolling pin into thin round shaped circles.

With a round cutter, cut the rolled circle and wrap the disc on the index finger, stick the both ends to seal it.

Place it in a tray and continue the same process with the remaining dough.

Heat the oil for deep frying in medium flame, drop gently the kuzhalappams, fry them in small batches, dont overcrowd them.

Drain the excess oil with a paper towel.

Conserve it in an air tightened box and enjoy.

Raw Banana Peels Stir-fry/Kaya Tholi Thoran

Have you ever tried a stir fry with raw banana peels? you guys have to give a try to this wonderful stir fry. You wont ever trash these peels anymore if you try your hands in making this stir fry. Once you peel the skins of the raw banana aka green plantains, just chop them and cook in water until these peels get cooked.With usual spices, temper this stir fry and cook along with a coconut,green chilly,garlic cloves and cumin seed paste, your kaya tholi thoran is ready. I crossed this thoran long back in this blogworld,but somehow i couldnt able to prepare them earlier.

Last week, i got super fresh raw bananas from Indian store,after making chips with the raw bananas,instead of trashing their peels, i simply prepared this peels as this thoran. I served this thoran with hot piping rasam and everyone at home enjoyed thoroughly.Until i revealed the secret, none at home noticed that this thoran is prepared with raw banana peels.Sending to my own event Healthy Diet-Go green guest hosted by Amurta.

4nos Raw banana peels (chopped)
1/4tsp Turmeric powder
Salt
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curryleaves

To grind:
2tbsp Grated coconut
1tsp Cumin seeds
3nos Green chillies
4nos Garlic cloves

Grind all the ingredients under the list 'to grind' as fine paste and keep aside.

Meanwhile cook the chopped raw banana peels in water with turmeric powder and salt until they get cooked. drain the water.

Heat the oil, let splutters the mustard seeds,urad dal and curry leaves, now add the cooked raw banana peels, grounded paste and salt(if needed) and cook until the raw bananas get well coated with grounded paste.

Serve as side dish with rice and dal.

Pazham Varatti/Pazhavaratti/Kerala Plantain Halwa~~IC Challenge

For this month's Indian Cooking Challenge, Srivalli challenged us with a  God's own country aka Kerala's plantain halwa. Initially i was waiting something savoury for this month's challenge. But finally am very happy to try my hands in making this delicious plantain halwa.Jayashree shared her mom's recipe of this pazham varatti. This halwa ressembles quite like a jam but tastewise they were very much like halwa.

Since i dont get Kerala variety of plantains here, i got some overripen plantains from nearby African store, to try this halwa.Finally i got two plantains and prepared this halwa last weekend.Trust me, you guys should give a try to this halwa,they were fantabulous,super tasty. This halwa is my H's recent favourite, actually he is pestering me when am gonna make this halwa again. A big thanks to Valli and Jay for suggesting this wonderful halwa, we just loved it.

Before making the halwa,peel two plantains and cut them as rounds, pressure cook it for 3hisses.Once the steam gets released,let it gets cool completely. Grind the cooked plantains as smooth paste. Measure this pulp to make a cup of plantain pulp.Now you can proceed to prepare this delicious halwa.

1cup Cooked plantain pulp
1+1/2cup Sugar
3tbsp Ghee

Transfer the cooked plantain pulp to a heavy bottomed pan, add the sugar and cook everything in medium flame.

Add the ghee little by little while cooking, once the mixture gets thickens and the halwa gets off from the vessel.

Transfer the halwa to a bowl.

Enjoy when they were still warm,we loved it when they were still warm.

Notes:
In case if you dont have plantains, you can prepare the same halwa with normal bananas.

If you are using bananas,just peel and grind them directly in a mixer and prepare the halwa directly,no need to cook the bananas as we do for the plantains.

Chose well ripen plantains for making this halwa, else your halwa wont get this dark brown colour.

Ulli Theeyal/Shallots in Tangy Roasted Coconut Gravy

I was planning to make this super fingerlicking famous Kerala's ulli theeyal since a long, when Srivalli announced this month's blogging marathon themes, she proposed a variety of very interesting themes as usual. While going through her themes, i know i'll go immediately to the theme 'cooking with onions'. Coz i cant imagine cooking my foods without onions, my onion basket will always have white onions,shallots and also i'll get quite often spring onions from farmer's market. So the next three days will be dishes with onions as star ingredient for this week of blogging marathon.

Theeyal is a typical Kerala dish prepared with a roasted coconut and few spices by roasting the coconut until it turns golden brown. Actually theeyal means burnt dish, its quite a long i wanted to make this ulli theeyal. Recently i picked shallots just to make this famous ulli theeyal and oh god i dont have words to explain how tasty this fingerlicking gravy is. Serve this gravy with rice and papads, i can have this yummy gravy even everyday.Check out the other marathoners running this 20th edition of blogging marathon here.

20nos Shallots
2cups Tamarind extract
1/4tsp Turmeric powder
Salt
Few curryleaves
1/2tsp Mustard seeds
2nos Dry red chillies (broken)
1/4tsp Fenugreek seeds
Oil

Roast & grind:
1/2cup Grated coconut
1tbsp Coriander seeds
3nos Dry red chillies

Heat a teaspoon of oil, roast the grated coconut in medium flame, stir continously and roast until its turns dark brown, add the coriander seeds, dry red chillies to the roasted coconut and fry until the spices gets well roasted.

Take this roasted coconut and spices in a mixie jar,grind as fine paste with enough water and keep aside.

Heat the oil,saute the shallots for few minutes, add the tamarind extract,turmeric powder, salt and curry leaves and cook until the shallots turns tender.

Now add this already grounded paste and cook everything for few minutes, dont let it boil and put off the stove.

Heat oil for tempering, fry the mustard seeds, fenugreek seeds and broken chillies until brown, remove the tempered spices and add to the cooked theeyal.

Serve hot with rice and papads or boiled eggs

Naadan Kozhi Curry/Kerala Chicken Curry

Weekend we had a simple lunch but with a flavourful chicken curry, i tried Kerala style chicken curry which is well known as Naadan chicken curry.This yummy fingerlicking chicken curry tastes simply awesome when they are served with any kind of dish, yep they suits very well either with a simple white rice or a flavourful and rich ghee rice. Tastes more delicious even when served  along with rotis. I got this recipe from Niya's world, she always makes me hungry with her yummy dishes and when i wanted to make this Naadan chicken curry,i immediately went to her space to check her chicken curry. I got hooked to her irresistible chicken curry and tried without any hesitation for our sunday lunch. Thanks to Niya for sharing this super flavourful Kerala chicken curry.Sending to Kerala Kitchen guest hosted by Julie and to Divya's The Master Chef Contest.

1kg Chicken (cut as medium size)
2nos Onions (chopped)
3nos Green chillies (slit opened)
1tbsp Ginger (grated)
1tbsp Garlic (crushed)
1tsp Chilly powder
2tsp Coriander powder
2tsp Chicken masala powder (store bought)
2cups Thin coconut milk
1/2cup Thick coconut milk
Coconut oil ( as per need)
Few curry leaves
1/4tsp Turmeric powder
Salt

Wash and marinate the chicken with half a spoon of chilly powder and salt,keep it aside.

In a heavy bottomed pan, heat the coconut oil, fry the chopped onions, slit opened green chillies,grated ginger,curry leaves and crushed garlic,cook until the onions turns transculent.

Now add the marinated chicken with chilly powder, coriander powder, chicken masala powder,turmeric powder and cook for few minutes until the chicken gets half cooked.

Add the thin coconut milk and enough salt,cook everything in medium flame until the gravy turns thick, finally add the thick coconut milk and immediately put off the stove.

Once you add the thick coconut milk dont let them boil.

Serve hot with rice or rotis.

Kaya/Raw Banana Thoran

A super delicious stir fry prepared with raw banana cubes along with a grounded paste of coconut,green chilly,cumin seeds and garlic. This is how Keralites prepare their raw banana, seriously this thoran is one of my most favourite dish from their cuisine. Serve this thoran with hot piping rasam, you will definitely love this combination and both together tastes absolutely divine.Easy breezy stir fry gets ready easily and you can enjoy even as a simple snacks, yep i usually finish them as a snack if there is any leftover after our lunch. You can also add any kind of beans to this thoran to turn them as a protein rich stir fry.Sending to Kerala Kitchen guest hosted by Julie.

2nos Raw bananas (peeled & cubed)
1/4tsp Turmeric powder
Salt
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curryleaves

To grind:
1/4cup Grated coconut
1tsp Cumin seeds
3nos Green chillies
4nos Garlic cloves

Grind all the ingredients under the list 'to grind' as fine paste and keep aside.

Meanwhile cook the cubed raw bananas in water with turmeric powder and salt until they get cooked. drain the water.

Heat the oil, let splutters the mustard seeds,urad dal and curry leaves, now add the cooked raw bananas, grounded paste and salt(if needed) and cook until the raw bananas get well coated with grounded paste.

Serve as side dish with rice and dal.

Mashed Tapioca/Kappa Puzhukku

My love for Kerala cuisine push me quite often to try their delicious dishes. Few day back i got some fresh tapiocas aka Maravallikizhangu from a chinese store. Instead of pressure cooking and having for snacks, i wanted to try this mashed tapioca as a well know dish from Kerala called kappa puzhukku.Since ever i learned this kappa puzhukku from my friend, i was planning to make them from a long,finally i tried them only few days back.

In Kerala,tapiocas can be served at anytime of the day as breakfast,lunch or dinner and also even as snacks, this mashed tapioca can be eaten by itself or with a combination of any side dish. Keralites have this puzhukku usually with fish curries, but i served this mashed tapioca with rice porridge, both tastes fabulous together and we truly enjoyed this combo.Sending to Kerala Kitchen guest hosted by Julie and Akila's Dish name starts with-M.

3cups Tapioca (peeled & diced)
1/2tsp Turmeric powder
1/2tsp Mustard seeds
Few curry leaves
1no Onion (chopped)
2tsp Coconut oil
Salt

To Grind:
1/2cup Grated coconut
3nos Garlic cloves
1tsp Cumin seeds
3nos Green chillies

Cook the diced tapiocas with enough salt and water until they gets well cooked,drain the water and mash it well.

Meanwhile grind all the ingredients given under the list "to grind " as fine paste.

Now take the grounded paste,turmeric powder in a vessel and cook in simmer for few minutes,finally add the mashed tapioca,mix everything well,check for salt and put off the stove.

Heat the coconut oil, let splutters the mustard seeds, add immediately the onions,curry leaves and cook until the onions turns transculent,add this to the cooking mashed tapioca.

Toss everything gently and serve wam with rice or porridge.

Brussels Sprout Thoran

Its been ages i cooked brussels sprout,few days back i picked a packet of those tiny brussels sprout from my farmer's market, while bloghopping i got hooked to Achu Amma's Brussels sprout thoran and i could stop myself to make this yummy thoran..Thanks to Reena for sharing this super quick,delicious and healthy thoran, we just loved having this thoran with hot piping rasam rice..Seriously its a best and better way to sneak this healthy brussels sprout..

2cups Brussels sprouts (grated)
1no Onion (chopped)
2nos Green chillies (chopped)
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves
1/4cup Grated coconut
Oil
Salt

Heat enough oil, let splutters the mustard seeds, urad dal,green chillies and curry leaves, now add the chopped onions and cook until the onions turns transculent..Add the grated brussels sporut with turmeric powder and salt, cook in simmer until the veggies get cooked..

Finally add the grated coconut,cook for few minutes and put off the stove..Enjoy with rice and any sort of gravy..

Kaya Achinga Payar Thoran/Raw Banana & Long Beans Stir fry

My love for Kerala foods pulled me to try this super delicious,quick and a wonderful stir fry..Yep this quick and tasty stir fry goes for raw banana and long yard beans, seriously i never tried this combo together till now..This stir fry tastes absolutely perfect when served along with a bowl of rice and rasam and have a fabulous coconut oil flavour since i prepared this stir fry using coconut oil for tempering..I loved having this thoran with rice porridge,both together turned out my yesterday's lunch simply awesome and super filling..

1no Raw banana (cubed)
1cup Long yard beans (chopped as medium sized pieces)
1no Onion (chopped)
1/4tsp Turmeric powder
1/4cup Coconut
1/2tsp Cumin seeds
2nos Green chillies
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves
Coconut Oil
Salt


Cook separately both cubed raw banana pieces and chopped beans with enough water and turmeric powder,once they get partially cooked put off the stove and drain the excess of water,keepa side..

Heat enough oil in a pan, let splutters the mustard seeds, curry leaves..add the chopped onions,cook until the onions turns transculent, meanwhile grind the grated coconut,cumin seeds and green chillies as coarse paste..

Now add the cooked raw banana cubes and cooked long yard beans pieces to the cooking veggies and finally add the grounded coarse paste to them..cook for few minutes and put off the stove..Serve hot with rice..