Wednesday, August 31, 2011

Banana flower (Koombu) Thoren

We used to have Koombu thoren often at home growing up. I love this dish! So when I found a Koombu (banana flower) at a nearby store, I quickly grabbed one. This is a very traditional side dish and goes well with rice.


  1. Banana Flower – 1, roughly chopped
  2. Onions – 4 pearl onions, chopped
  3. Garlic – 3 cloves, chopped
  4. Ginger – 1/4 inch, chopped
  5. Green chillies – 5, chop 2
  6. Grated coconut – 1 cup
  7. Salt – to taste
  8. Red chilli powder – 1 tspn
  9. Turmeric powder- ¼ tspn
  10. Mustard seeds -  1tspn
  11. Curry leaves – 1 sprig
  12. Oil – 3 tspn


  1. Wash the banana flower, and detach the first 2-3 layers. Cut it as shown in the picture into circular pieces, followed by roughly chopping into smaller pieces and set aside.
  2. Heat oil in a pan, add mustard seeds, and curry leaves. Once the mustard seeds splutter, add the ginger, garlic, and the chopped green chilli.
  3. Once the garlic, and ginger pieces turn slightly brown, add the onion pieces, and sauté till the onion pieces are translucent.
  4. Add the turmeric, and chilli powders to this onion mix. Once the raw smell is gone, add ½ cup of grated coconut, and sauté for 1-2 minutes.
  5. Next add the chopped banana flower. Grind the remaining ½ cup grated coconut, with 3 green chilli, and add this to the banan flower mix. Let it cook till the banana flower turns dark.

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