Plantain/Ethakka Aviyal, Plantain Peel Thoran and Plantain Thoran (Wet version)

     I would love to share plantain aviyal, noooo it’s plantain thoran, ohhh no it’s plantain peel thoran today. Today I present before you, a three in one recipe. Three nutritious recipes with just plantains!

Well, to begin with I bought some really raw organic green plantains last week. I wanted to try making thoran with them. I bought just 2 plantains since my hubby is a not so great lover of plantains. When it was time to prepare thoran, I remembered my mother’s special ethakka aviyal, which we all loved! So I decided to make it a plantain day with three plantain dishes – aviyal, plantain thoran and plantain peel thoran.
     The plantain aviyal is unique in a way. My mother uses kudam puli as the souring agent. Now I could see a few raised eyebrows as to what kudam puli is doing in an aviyal!!! Trust me, you are going to love it! It’s so easy to prepare and tastes delicious.

    Plantain thoran is also tasty. You can either chop the plantain real fine or into big chunks. We do not season this thoran with mustard seeds and dry red chillies like other thorans. It is a little wet unlike other thorans. It goes best with rice or with rice gruel/ kanji.

    And the plantain peel, which we all just discard, can also be used to make yummy thoran. Have you ever tried it?

So with just 2 plantains, I made three delicious recipes. All of these goes wonderfully with rice. Well here are the recipes!

Plantain Aviyal

Plantain/ethakka aviyal

Ingredients (Serves 3)

  1. Raw green plantain – 1 large
  2. Turmeric powder – 1/4 tsp
  3. Green chillies – 2, slit
  4. Kudam puli or gamboge – 1 small, soaked in enough water for 15 minutes and torn into small pieces
  5. Grated coconut – 3/4 – 1 cup
  6. Cumin seeds – 1/4 tsp
  7. Salt – To taste
  8. Coconut oil – 1.5 – 2 tsp


1. Cut the plantain lengthwise. Cover and cook with turmeric powder, slit green chilies, curry leaves, kudam puli and enough salt.

2. Grind the grated coconut with cumin seeds, it should be a bit more ground than the coconut mixture for the mixed vegetable aviyal. When the plantain pieces are done, add the ground coconut-cumin mixture. Cook for 2-3 mts, add the coconut oil and a few curry leaves. Mix well and switch off. Serve hot with rice. This aviyal is usually a little watery like cheera aviyal.

Plantain peel thoran / Ethakka tholi thoran

Plantain peel thoran


  1. Plantain peels – of 2 plantains
  2. Grated coconut – 1/4 – 1/2 cup
  3. Garlic – 2 small, crushed
  4. Green chillies – 2 (You can also use 1/2 tsp chilly powder instead of green chillies)
  5. Curry leaves – 1 sprig
  6. Turmeric powder – 1/4 tsp
  7. Mustard – 1/2 tsp
  8. Curry leaves – 1 tsp
  9. Dry red chilly -1
  10. Salt – To taste
  11. Oil – As required


1. Finely chop the plantain skin into a vessel with water, turmeric powder and salt for about 15 mts to get rid of its serum.

2. In a pan heat oil, splutter mustards and brown the dry red chillies. Drain the water from the plantain peels and add it into the pan. Add turmeric powder and salt. Cover and cook for a few minutes. Then add the grated coconut, crushed garlic, crushed green chillies or red chilli powder and a few curry leaves. Mix well, cover and cook until done. Switch off.

Ethakka / Plantain Thoran (Wet version)

Plantain thoran


  1. Raw green plantain/Ethakka – 1
  2. Grated coconut – 1/2 – 3/4 cup
  3. Garlic – 2 small
  4. Green chilies – 2 (Optional)
  5. Turmeric powder – 1/4 tsp
  6. Chilly powder – 1/2 – 3/4 tsp
  7. Curry leaves – 1 sprig
  8. Coconut oil- 1 – 2 tsp
  9. Salt – To taste


1.  Cut the plantain to cubes and put it in a vessel with water, turmeric powder and salt. You don’t need to peel off its skin.

2. Cover and cook the plantain pieces adding turmeric powder, chilli powder and salt in enough water.

3. When the plantain pieces are done, add the grated coconut, curry leaves and crushed garlic. Cover and cook for a few more minutes. Finally add 1 – 2 tsp of coconut oil and switch off.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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