Vanpayar Kaya Thoran (Kaya Payar Puzhukku)

VanPayar and Kaya thoran or Kaya Payar Puzhukku is a super delicious, highly nutritious side dish for rice or Kanji. In Kerala, plantain dishes are very popular and there are many classic traditional dishes made of Kaya and other tubers. During Thiruvathira festival in Kerala, a special festive meal with Vanpayar, Kaya, chena, koorkka and other tubers are prepared with ground coconut and spices. It is called puzhukku and is served as a wholesome meal. The ladies have this Puzhukku after fasting on Thiruvathira, as it provides energy and other nutrients. This classic VanPayar Kaya Thoran is a popular side dish for Kanji/ Rice Soup along with Papad, pickle and Chutta thenga chammanthi.

We used to have this VanPayar Kaya Thoran with Kanji after Good Friday service at church. I still have nostalgic memories of Sophychechi preparing this delicious Vanpayar Kaya thoran for all of us. On fasting days, there is nothing more refreshing than a bowl of Kanji with this Kaya Puzhukku. This healthy combination is highly nutritious and power packed with all vitamins, fibers and proteins.

You may also like my Churakka Vanpayar Erissery, Peechinga/ Ridge gourd Thoran, Padavalanga Carrot thoran, Beans Thoran, Beans carrot thoran, Cabbage Cherupayar thoran, Cabbage Irachi thoran, Kovakka thoran, sprouts thoran, Vanpayar thoran, Vazhakoombu cherupayar thoran, Koottu Erissery, Beetroot Carrot thoran,Vazhakka Cherupayar thoran etc. For Keralites, thoran and mezhukkupuratti are staple food; with a lavish amount of coconut and coconut oil in every dish. The simple ingredients, the perfect blend of herbs and spices, delicious combinations; all these makes the Kerala cuisine irresistible and scrumptious. Check my festive recipes for more mouthwatering dishes. For now, try and enjoy this VanPayar Kaya Thoran with Rice or Kanji.

Ingredients:

Method:

Soak the Vanpayar for 5 hours or more. Cook in the pressure cooker with enough water till soft. Keep aside. Peel the Banana skin, if it the peel is not with blemishes, wash thoroughly and just take out the ridges. Cut into small squares and cook immediately with enough water (½ cup), a pinch of turmeric and salt.

Once it is cooked, add vanpayar and mix. Grind coconut coarsely with small onion, green chili, curry leaves and turmeric powder. (Some people add Jeerah Powder, you can try if you like). Add this to the pan and cover and cook for another 2 to 3 minutes. Mix well to combine and adjust the salt. In a small pan, heat coconut oil and crackle mustard. Add curry leaves and dry red chilies.

Garnish Vanpayar Kaya Thoran with this and serve with rice or Kanji. Vanpayar and Kaya has many health benefits. To know more about the health benefits, check Vanpayar Ularthiyathu, Van Payar thoran, Kaya ularthiyathu, Beef Kaya curry, Achingapayar Kaya Mezhukkupuratti etc.

Tips:

• No salt should be added while cooking VanPayar / Red Cow Peas.
• The skin of plantain contains lots of fiber. If it is without blemishes, do not peel the skin.
• If you are fond of adding Jeerah, you may try that vesion as well.
• Soak VanPayar for 5 hours or more or keep it soaked overnight.
• The ratio of Vanpayar to Kaya should be 1 : 2.
• Coconut should be coarsely ground. Add curry leaves while grinding coconut.
• Ethakkaya or Kerala Green Banana would be the best choice for this thoran. However, you can prepare this with any variety of unripe plantain.

Include this VanPayar Kaya thoran in your weekly menu for a healthy diet. Hope all of you would try this recipe. Let me know if you like it or share with your friends using the buttons on the side. God Bless!