Pachakaaya Tholi Thoran/Plantain skin stir fry

I made this dish just because of the previous posted dish 'Sarkkara Upperi'. After making it the plantain skin was left out. Normally whenever I make curry or side dish with plantain banana I use the skin as well by slighly peeling of the edges of the skin. I didn't feel like to throw off the plantain skin, so I gave it a make-over and it resulted to be a yummy side dish in our dining table. So to those who like plantain skin and to those who do not know of it try out this plantain skin stir fry with whole moong. I'm sure you will enjoy the taste of this crunchy and tasty vegetable stir fry.

Ingredients:-

1. Plantain Skin/Pachakkaya Tholi - From three plantains
2. Whole Moong dal/Cherupayar - 1/2 cup
3. Salt to taste
4. Water - around 1 cup(to cook the moong)
5. Mustard seeds - 1 tsp
6. Dry red chilly - 2
7. Curry leaves a sprig
8. Turmeric powder - 1/2 tsp
9. Chilly powder - 1 tsp(you can add/reduce according to your spice level)
10. Grated coconut - 3/4 cup
11. Cumin(Jeera) - 1 tsp

Preparation Method:-

• Soak the Moong(Cherupayar) for 10 - 15 mins if possible. Wash and cook the moong covered by adding 1 cup of water and salt(a bit more than half cook is good enough, it should not be sticky). Set aside.

• Slightly peel the the outer skin of the plantain skin, finely chop it and soak in water for sometime to remove the stain. Wash well two to three times and remove the stain as much as possible. I got one and half cup of chopped and clean plantain skin.

                                                       

• Coarse grind(Chathkkuka) coconut and jeera and set aside.
• Heat up a frying pan, pour oil and crackle mutard seeds. Add curry leaves, whole red chilly and add chopped plantain skin. Stir well for a minute to mix.
• Add salt, turmeric powder, chilly powder and stir well. Add the cooked whole moong, ground coconut and stir everything well. Check for the salt and spice.
• Cover and cook it on medium heat for another five to seven minutes till plantain do not have raw smell and it turns out to be crispy.
• Switch off the flame and serve warm with Rice or Roti. Enjoy!!!!

Sending this again to Ramyasrecipe's ABC Series B for Banana Event   
                                                       

Also to The Kerala Kitchen Event hosted by Khusi's A Girl's Diary

Cabbage Thoran(Bhaaji/Sabzi)/Cabbage Stir Fry

Thoran means a vegetable side dish (veg bhaji/sabzi) served with rice. In Kerala we make thoran's with variety of vegetables and it is a mandatory dish served daily with rice or chappathi. Cabbage thoran is Keralites favorite and this dish is lucky enough to get a special place in even Kerala Sadya dishes. I have started using the Violet cabbage instead of white one after coming to US sinve it is rich in Iron and vitamins and also is easily available in market. Cooked violet cabbage looks awesome and tastes great :). So here comes the authentic Kerala recipe of cabbage thoran, you can use white or green cabbage which ever you have handy at home. Serve with rice and Moru/yogurt curry!!!

Ingredients: -

Cabbage chopped lengthwise - 1 small
Onion finely chopped-1 medium
Chopped Green chilly – 4
Grated coconut -3 tbsp
Turmeric pwdr- 1tsp
Curry leaves few
Salt to taste
Coconut oil -2 tsp
Mustard seed – 1 tsp
Urad daal – 1 tsp
Whole red chilly – 2

Preparation Method:-



1) Mix chopped cabbage with onion, green chilly, turmeric powder, salt, few curry leaves and grated coconut and set aside (mix these entire things well with hand).
2) Heat up a frying pan, pour coconut oil, add mustard seeds and let it crackle. Add urad dhal, remaining curry leaves, red chilly and sauté for a minute.
3) Add the cabbage mix to this and stir well. Close the pan with the lid and let it cook for another 2-3 mins.
4) Open the lid, stir well and check for the taste. Switch off the flame if the cabbage is cooked enough. You really don’t have to cook this for long, the crispy cabbage tastes better.

5) Cabbage Thoran is ready to serve with Rice/Roti.