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Thoran: A Stir-Fry Kerala Cuisine Dish

Thoran: A Stir-Fry Kerala Cuisine Dish


An integral part of Kerala cuisine, Thoran, is a stir-fry essentially made with grated coconut and minimal spices.

Raw Banana Thoran Plantain Coconut Stir Fry

From potatoes to cabbage, carrots, green beans, broccoli or even pumpkin, you can make a Thoran with almost any vegetable that can hold some shape after cooking.

Today’s version is made with my favorite vegetable – plantain or (green) raw banana. This is my go-to recipe whenever I am out of ideas; super tired or when I hardly have any fresh vegetables on hand.

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Happy Cooking!

Siri Pulipaka
Course Main


  • 2 plantains green/raw bananas
  • 1 onion chopped
  • 1-2 green chillies finely chopped
  • 1 tsp ginger garlic paste
  • 1/2 cup grated coconut
  • 1/4 tsp turmeric powder
  • salt to taste

For Tempering:

  • 1/4 tsp mustard seeds
  • 1/4 tsp split white urad dal
  • 1/2 tsp cumin seeds
  • 1 dry red chilli broken into two halves
  • a pinch of hing asafoetida
  • few curry leaves
  • 2 tsp oil


  • Cut plantain into two halves with skin on and boil until tender. If using pressure cooker, cook for one whistle. and let the pressure release naturally. Once they cool a bit and are easy to handle, take the skin off and cut into cubes.
  • In a wide pan, heat oil. Add urad dal, mustard seeds and cumin seeds. Once they start to sizzle, add red chilli and a pinch of hing. Add chopped onions and a pinch of salt to cook them faster, until they become translucent. Then add ginger garlic paste and give a good mix. Cook for 2 mins and then add green chillies and curry leaves. Season with turmeric and salt. Add cubed plantain. Give it a gentle toss. On low-medium flame, cook for about 4 minutes for the flavors to combine. Finally add grated coconut and cook for 5 more minutes. Turn off heat. Serve with rice or roti.


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