Nendrankai Chips, Sharkarapuratti, Koorkai, Pappadam ….Even the thought of these Kerala specialties brings back fond memories of my late grandfather. I have already mentioned this in one of my earlier posts, but still, while I am writing this post, I am once again reminded of him. He was a person of great courage, determination and will power. He also loved his food. He himself was a great cook and trained my grandmother to cook according to his likings. My grandmother would dutifully prepare all his favorites and serve it to him hot and fresh with lots of love.
Every year my grandfather visits Puthucode our Native place in Kerala during Navarathri and on his return he would bring with him all his Kerala favorites which were not so easily available in Chennai in those days. These would include Nendran Kai Chips, Sharakarapuratti, Pappadam, Koorkai, Chembu. He would not leave the Nendran Kai thol or Peel as well. And with the peel would be prepared this yummy thoran.
It’s been ages since I had this thoran. Last month, when my in-laws, returned from their trip to Sabari Mala, they got a bag of these plantain peels. I was so glad to see it and prepared the thoran immediately. It was a yummy and nostalgic treat.
Also I realized that we need not go to Kerala for getting the peels, just check with your neighbourhood chips store that fry and sell hot and fresh chips. They will gladly part with the peel which just finds its way into the bins.
What you’ll need
- Raw Plantain Peels – 3 cups, finely chopped
- Red Cow Peas/ Karamani – ¾ cup
- Buttermilk – 2 tbsp
- Fresh Scraped Coconut – ½ cup
- Green Chilly – 1
- Turmeric Powder – ¼ tsp
- Salt to taste
For tempering
- Coconut Oil – 1 tbsp
- Mustard Seeds – 1 tsp
- Spilt Urad Dal – ½ tsp
- Broken Dry Red Chilly – 1 or 2
- Curry Leaves – few sprigs
Method
- Soak the red cow peas in water for 30 minutes. Rinse and set aside.
- Put the plantain peels in water and allow it to stand for about 10 to 15 minutes. Wash and rinse well.
- Finely chop the plantain peels and put it a bowl of water in which 2 tbsp of buttermilk is added.
- Before cooking, wash and rinse the pieces well.
- In a bowl, first add the cow peas, then add the finely chopped plantain peels.
- Add turmeric powder and about ½ cup of water.
- Pressure cook this for 3 whistles.
- After the pressure is released, remove from cooker, strain the water from the cooked pieces.
- Grind, coconut and green chillies coarsely without adding water.
- Heat a Kadai with oil, splutter mustard seeds and then add the urad dal and red chillies. Also add the curry leaves.
- Next add the cooked peels and cow peas, salt to taste and stir well.
- Let this get sautéed on medium flame for 6 to 7 minutes.
- Add the ground coconut and mix well. Cook for another 2 minutes. Remove from heat.
Serve as an accompaniment with White rice and Sambar, or Mor Kootan or even with a simple rasam.
Linking to Let's Cook - Legumes and Lentils
Linking to Let's Cook - Legumes and Lentils
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