Plantain Flower Thoran
- 1 Plantain flower
- ¼ ¼ Cups Green gram (cherupayar)
- 1/4 1/4 Cup Urad dal
- ¼ ¼ Teaspoons Turmeric powder
- ½ ½ Teaspoons Rice
- ½ ½ Teaspoons Mustard
- 1 Onion cut very small
- 2 Red chillies (broken)
- 1 1 Cup Grated coconut
- 2 Green chillies
- 1 Garlic Pod
- 1 1 Teaspoon Onion (cut fine)
Remove the dark purplish sheath covering of the flower one by one until the white portion appears. Remove the knobbed pistil and the papery sheath as these do not get softened on cooking.
Cut the flower and the inner white cone on a grater so that it is very tiny. Put it in water to prevent discoloration.
Cook the green gram soft and dry.
Heat oil in a pan and add mustard. When the mustard pops add onion, red chillies curry leaves. Put the plantain flower into it and mix well. Now add the ground coconut masala to it. Do not mix but cover the masala with the plantain flower. Add salt. Keep it covered for 4 minutes.
Now take the lid and mix everything well so that the coconut is evenly distributed. Add cooked green gram and mix well for one minute. Serve with rice.
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