Most of us have seen our plantain flowering in our kitchen yard with curiosity. Many of us even have attempted to collect the tiny flowers and enjoy the nectar which oozes out the wonderful taste of nature. Want to do more than that? Yes… it is always good to go back to the traditional healthy and tasty dishes with something you get from your kitchen yard.
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Banana flower, also known as ‘kudappan’, ‘koppra’, ‘vazha chundu’, ‘koombu’, ‘vazha poovu’ etc. is an easily available vegetable and can be prepared easy and tasty with limited ingredients.
8 reviews, 4.09/5
|Banana flower||1 number|
|Turmeric powder||¼ tsp|
|Mustard seeds||1 tsp|
|Dried red chilli||2 nos|
|Curry leaves||12 nos|
|Scraped coconut||3 tbsp|
Usually banana flower is easy to cook, while cleaning and cutting it will be the most time taking thing. But keeping in our mind that it is a very healthy and tasty a dish, we shall spend a little time on preparation. So first of all, remove the outer red petals of the flower until we can see only the creamy layer. Inside each petals we can see the real flower which matures into bananas. Take them out. We need them. Now we have our creamy looking bud like flower part and cream coloured long flowers. Cleaning and cutting method of each is different.
Let us cut the bud shaped part first. Hold it firm with your hand and using a knife with the other hand, make criss-cross cuts on the top of it and then cut them horizontally in to the bowl of water, to avoid blackening. Repeat the same until it is done. You can do this part on the previous day of preparation and keep it refrigerated.
Now let us take long flowers. With clean hands pick each flower and open through the slit. You can see a pistil, which is a long white stem with a knob on the top. Pluck it out, because we cannot use them in our dish. Clean all of the long flowers in this same way and fine chop them and keep the chopped flowers immersed in a bowl of water so that it won’t get all blackened.
Now let us start cooking.Heat a kadai and pour oil. To the hot oil add mustard seeds. Once the seeds are all popped and ready, add trimmed dried red chili pieces and curry leaves.
When the mixture is fried, add the flower (strain the water off before adding), salt and turmeric powder and stir it well. Close it with the lid and cook for 10-12 minutes, keeping it in low flame. Stir it occasionally while cooking.
Open the lid and make sure it is well cooked. Still there will be water content in the flower. If so spread the mixture in the kadai and at medium flame, let the water get evaporated. Stir it occasionally so that it won’t get burnt.
Now add scraped coconut and mix it well. Stir it for one minute and turn off the flame.
Kudappan Thoran is ready to serve.
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Stage 1 – Separate the red petals of banana flower from the creamy bud and separate long flowers from the red petals.
Stage 2 –Chop the bud shaped part of flower and keep it in the bowl of water.
Stage 3 – Remove the pistil of the long flowers and chop them finely and keep it in a bowl of water.
Stage 4 – To the hot oil in the kadai, pop mustard and fry dried red chilli and curry leaves.
Stage 5 – Add chopped flower, salt and turmeric to the mixture and stir well. Close it and cook for at least 10 minutes at low flame.
Stage 6 – make sure it well cooked and now wait for the water content of the flower disappear
Stage 7 – add scraped coconut and stir well. Turn off the flame and banana flower thoran is ready
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