Banana Peel Thoran Recipe | Vazhakkai Thol Poriyal Recipe

Banana Peel Thoran, vazhakkai thol poriyal, kaaya tholi thoran, kele ka chilka sabzi is raw banana or plantain skin thoran (stir fry) with simple spices and coconut in Kerala style. Yes we are using only the skin of banana and not the banana by itself, this recipe is very good best of waste recipe and does makes delicious side with rasam/sambar rice and of course not throwing the peel is added benefit indeed :)

I recently started making this banana peel thoran or poriyal normally I never waste ridge gourd skin of which I make Thogayal and bottle gourd peel which goes in making delicious chutney too and lot of people use even pointed gourd (parwal) skin to make stir fry or chutney, my SIL mother-in-law does that, though I am yet to try parwal peel, any ways we talking about banana peel today so let's focus on that. Since I used 2 large plantain to make the stir fry or varuval I used 2 banana peel here which serves for 2, you can make this in large quantity if you have that much of banana peel :)



For weekend lunch I made turai sambar, of course the peerkangai thol thogayal, vazhakkai varuval and the peel used for this poriyal, paruppu rasam. Now a days am doing full tamil or south indian lunch menus a lot for some unknown reason and it's very good thing :) So next time don't throw away the banana peel but instead try this delicious thoran/poriyal or stir fry.



You can also check other Plantain/Raw Banana Recipes

• Raw Banana Chips
• Kela Ka Kofta Curry
• Kaccha Kela Aloo Tikki | Plantain Potato Cutlet
• Aratikaya Vepudu Recipe | Plantain Stirfry Andhra Style
• Vazhakkai Kara Kuzhambu | Plantain Kuzhambu Curry
• Kachhe Kele Ki Sabzi | Plantain Stir Fry
• Plantain Shallow Fry | Vazhakkai Varuval

Banana Peel Thoran Recipe

Easy stir fry with raw banana peel along with spices and coconut.

Author:	Priti	Category:	Side Dish	Cuisine:	South Indian
Prep Time:	5 Mins	Cook Time:	10 Mins	Total Time:	15 Mins
Serves:	2

Ingredients:

• 2 - Large Banana Peels
• 1 - Medium Onion
• 2 tsp - Oil
• A Pinch - Asafoetida/Hing
• 5 to 6 - Curry Leaves
• 1/2 tsp - Mustard Seeds
• 1/2 tsp - Cumin Seeds
• 1/2 tsp - Urad Dal
• 1 - Dry Red Chili
• 2 - Green Chili
• 1 tsp - Chopped Garlic (optional)
• 1/4 tsp - Turmeric Powder
• To Taste - Salt
• 2 tbsp - Grated Coconut

Method:

1. Wash banana well and peel the skin, soak in water while peeling another, remove any dark black spots from peel if any, chop banana peel. Peel and chop onion, green chili.

2. Heat oil in a pan or kadai add hing mustard seeds, cumin seeds, dry chili, urad dal, garlic, curry leaves, green chili, garlic and saute until garlic becomes golden brown , add onion and saute until onion becomes light brown and soft.

3. Add banana peel, turmeric powder mix well and saute for 2 mins in medium flame. Add 1/4 cup water, salt, cover and cook until peel gets tender and cooked, add more water if required, stir in intervals.

4. Cook for a min to remove any moist, add grated coconut mix well and cook for a min, off flame.

Serve hot with rice sambar/rasam or dal.

Notes

• You can skip garlic or also add 1/2 tsp grated ginger.
• Add more water if required for banana peel to get cooked.
• Soak the peels in water to avoid them from turning into black.

Simple, delicious plantain peel thoran or poriyal.

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