Ethakka Tholi Thoran / Raw Banana Peel Stir Fry With Coconut

One of the most utilized plant is banana. If you have a banana tree at home, you would know how each part of it is never neglected or disgarded. Banana leaf is used to serve, banana flower can be used in making cutlets or stir fry, stem gets edible in the form of another yummy stir fry, banana itself can be either eaten raw or cooked...the most favorite being banana chips and even the banana peel can turn into a very delicious stir fry to be paired with rice. One banana tree and its multiple uses. Isn't it amazing?

Remember, couple of weeks ago I had posted the recipe for banana chips. And how I had asked to save the banana peel to make a stir fry. A bit delayed though, but still I made it a point to share the recipe for it here before Onam. If you happen to make the banana chips for onam sadya, then do not throw away the banana peel, they indeed make a very delicious thoran, that can be served for your sadya too. So here you go, the recipe for it is here.

Kerala Parippu Curry

Onam is fast approaching. Sadya is what comes into my mind when I speak of Onam. We don't usually get to eat food on banana leaf, otherwise. So, Onam Sadya is so looked forward to. Last year, we managed to make a mini sadya at home, for the first time, after having Jordan. We made the pookalam too. The little one was too excited that all the effort seemed, so worth. The other day when I told him that onam is in like a weeks time. He said he wants a sadya. My jaws dropped. I didn't expect him to remember last years celebrations. But he remembers every bit of it.

I remember asking my parents to take me for a sadya at the karshaka market (that is the place were we would get sadya served on banana leaf) when we came to kerala during one vacation. My Mom laughed and said, "usually kids ask for biriyani or porotta-chicken or icecream treat etc. But I asked for sadya". I guess my kido has also gone after me. He loves the whole sitting down for sadya and having the spread infront of him on banana leaf. Ohhh...I just can't wait to have sadya now.

Kovakka Kichadi or Ivy Gourd in yogurt sauce

Onam Sadya has a wide list of items on the menu and one of it is Kichadi. Pavakka Kichadi and Kovakka Kichadi is equally liked by all of us. We go with making of either one of them for the sadya at home. And it is not something that appears only for onam. We make it very often esp. in summer.

My MIL always makes us some pavakka kondattam and packs it to take home after vacation. She once tried kovakka kondattam too when she had too much kovakka from her kitchen garden. We liked it too, but not as much as pavakka kondattam. So we used to fry it and make kovakka kichadi out of it. They were superb that way. And far easy rather than slicing and frying the kovakka for kichadi. So if you have kovakka kondattam in hand, try making kichadi out of it. Its an instant one but tastes so good.

Kalan

We don't make Kalan very often to go with our daily meals. But for Sadya, it is a must. And when you get to have it just once or twice a year, it gets special. Onam is fast approaching and you may want to add it to your already huge list of items for Sadya, if not already.

Raw banana curries are not very well appreciated by my family and that is the very reason why we don't make it often. But if you love raw bananas, don't restrict it for just Sadya alone. Add it to your daily menu items. They are yumm.

Olan

Olan is one thing that we make only for onam. So, I say it is as one onam sadya special dish. However, there is no such restriction that you should make it only for onam. Having it with some hot and steaming rice on any other day is equally mind blowing. 

Here is the recipe for our onam sadya special olan. 

Beetroot Thoran / Beetroot Stir fry with coconut

Thoran is so close to heart, for a Mallu. I love stir fries too but something with coconut in it, is so heavenly. I remember being a beetroot hater as a kid. But now when I think of it, I feel so foolish of myself to have avoided a beautiful and yummy veggie for all those years. So to make it up, this veggie makes its appearance on our menu quite often, now. 

And nope, this veggie just doesn't limit to savory stuff, but they make a great ingredient in cakes and halwas too. This beetroot thoran is just one way they are being served at our place. If you would want to try it, here is the recipe.

Pineapple Pachadi

Pineapple is not a usually visitor at our home. I am allergic to it and Jacob hates to clean it up and eat it all by himself. So we hardly get it. But, last Onam, I thought of making Pachadi out of Pineapple to include in our sadya menu. So, Jacob gets it all cleaned and diced, ready to eat and I get to enjoy it as pachadi for our sadya. I am allergic to pineapple as such but not its flavours, so I enjoy pineapple pachadi(its gravy), of course in limits.

I couldn't stop photographing them. So, pardon me if you find it a picture heavy post.

Pachadi is a must on onam sadya menu to make it complete. So why not try this pineapple pachadi this onam. Here is the recipe for it.

Ingredients 

1. 2 cups of pineapple, peeled and cut into small cubes
2. 1/2 tsp of red chilly powder
3. 1/4 tsp of turmeric powder
4. 1 tsp of sugar
5. 1 cup of grated coconut
6. 1/2 tsp of cumin seeds
7. 1 tsp of mustard seeds
8. 2 green chillies
9. 5-6 tbsp of yogurt
10. Salt to taste 

For tempering

1. 1/2 tsp of mustard seeds
2. 2 shallots sliced
3. 1 sprig of curry leaves
4. 2-3 dry red chillies 

Method

• In a pan, add the pineapple, red chilly powder, turmeric powder and salt. Add water  so that the pineapple remains immersed. Cook it till the pineapple turns tender. Now add sugar to it and let it cook for another 2 minutes. 
• Meanwhile, run the mustard seeds in a grinder jar to break them open. Then add the grated coconut, cumin and green chillies to it and grind it into a paste by adding little water to it.
• When the pineapple is done cooking, drop this coconut mixture to it and mix it well. Continue cooking for another 5 minutes. Turn off the heat.
• Let it cool down just a little. Then, add yogurt to it and mix it well.
• In another pan, heat the oil. Once hot, add the mustard seeds and let it pop. Add the shallots, curry leaves and red chilly and fry them. Pour it on top of the cooked pineapple and stir it. 
• Serve it with rice. 

Tips

1. You could avoid sugar in pachadi since the pineapple already add some sweetness to the curry. But If you like it sweet then go for sugar.
2. Do not add yogurt to the pachadi when it is piping hot. It would curdle. Let it stand for a couple of minutes after you take it off the heat, before you add yogurt to it.