Vazhachundu Thoran

Vazhachundu Thoran is one of those traditional Kerala dishes that carries the quiet beauty of everyday cooking. Made with banana flower (vazhakoombu), it’s humble, nutritious, and filled with earthy flavor – a dish that feels deeply rooted in the way we’ve always cooked at home.

The preparation starts with removing the first few tough outer petals of the banana flower. These are usually discarded. Once the softer inner part is reached, I apply a little oil on my hands – this simple step helps prevent the sticky sap from staining the skin. Then the flower is finely chopped, mixed with a bit of oil, and kept aside for a short time to soften.

Alongside this, I cook green gram (cherupayar) with turmeric and salt until soft. Some people use brown peas (Vanpayar), but I personally like green gram here – it’s light and blends perfectly with the taste of vazhachundu.

The grated coconut is mixed with turmeric powder and chili powder – no green chilies or shallots in this version. The flavor here is clean, spiced just right, and all about letting the main ingredients shine.

For the tempering, mustard seeds are spluttered in coconut oil, followed by urad dal, which is sautéed until golden. Then the dry red chilies and curry leaves go in – filling the kitchen with that unmistakable Kerala aroma. Into this, the chopped banana flower is added, followed by the spiced coconut mixture. It all cooks together slowly, and finally, the cooked green gram is added and mixed in. The result is a wholesome, flavorful thoran with perfect texture and taste.

Vazhachundu Thoran pairs beautifully with rice and a simple curry – like moru, sambar, or even rasam. It’s light, packed with nutrients, and truly satisfying.

For me, this dish is more than just a side – it’s a connection to tradition, to the kind of cooking where every step is done with intention. Taking time to clean the banana flower, mixing with coconut, tempering with care – it’s all part of what makes the final dish taste so honest and real.

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Healthy

Vazhachundu Thoran

Author: Ushadevi Cooking Method: Sauteing Cuisine: Kerala Courses: Curries & Side Dishes, Vegetarian

Difficulty: Intermediate Prep Time 30 mins Cook Time 20 mins Total Time 50 mins

Servings: 5

Best Season: Suitable throughout the year

Description

Vazhachundu (also known as Vazha Koombu or Banana Blossom) is commonly used to make a healthy and tasty stir-fry (thoran) served as a side dish for lunch.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 medium Vazhakoombu /Vazhachundu /Banana Blossom
• 1 cup Grated Coconut
• ¹⁄₂ cup Green Gram or Brown peas
• ¹⁄₄ teaspoon Turmeric powder
• 1 ¹⁄₂ teaspoon Chilly powder
• 2 Teaspoon Coconut Oil
• ¹⁄₂ teaspoon Salt
• 1 teaspoon Mustard seed
• 1 teaspoon Urad dal
• 2 Dry Red chillies
• 1 spring Curry leaves

Instructions

1. First, remove the outer layers (petals) of the banana blossom and clean it well.
2. Rub some oil on your hands (to prevent staining) and chop the blossom into tiny pieces. Remove the tough stem from each floret.
3. After chopping, mix the banana blossom with a little coconut oil and set it aside for 10–15 minutes.
4. Cook green gram with some salt and enough water until soft. Keep it aside.
5. In a bowl, mix grated coconut with chilli powder, turmeric powder, and salt. Set this aside.
6. Now, let’s start making the thoran:
7. Heat coconut oil in a pan. Add mustard seeds. When they start to splutter, add urad dal.
8. When the urad dal turns golden, add curry leaves and dry red chillies. Sauté for a few seconds.
9. Add the chopped banana blossom and mix well.
10. Add the spiced coconut mixture, combine thoroughly, and cook covered for a few minutes.
11. Finally, add the cooked green gram and mix everything well. Cook for a few more minutes.
12. (You can also use brown peas instead of green gram, or skip the lentils altogether for a simpler version.)
13. That’s it! Your healthy and delicious Vazhachundu Thoran is ready to serve.