Banana blossom in coconut masala – Kerala style Sadhya recipe

banana blossom, vazhapoo thoran

A banana plant is a tropical paradise.  Every part of the banana plant has found a use in tropical cuisine.Seems like, the banana to eat and cook with, the leaf as a wrap or an eating plate , the edible stem and even, the inflorescence. Today, lets pick up the banana blossom/ flower to put to good use.

Banana blossom is an ingredient in many Asian cuisine cultures. In Indonesian cuisine as a part of  salads, in Thai as a salad or added to pad thai.  Many cooked preparations in Philippines banana blossom is an active ingredient.   Indian  cuisine sees it as vadais, fritters, gravy or dry fry, predominantly to the south of India.

There is an interesting story  of a superhero who derived his super power from the banana blossom too. This will make an interesting read for kids as it may be fairly an exotic introduce to many of them.

Banana Blossom and  its benefits

Banana blossom/ flower is a specialty vegetable in many countries. But, if you live in banana growing countries you should easily be able to procure this. The banana is useful to vegetarians as a good source of iron and fiber. As a result of the ethanolic content, the ability to resist bacterial infections in them is scientifically proven . Seems like, in alternate medicine  it is being used for many menstrual problems.  Anti cancer properties of the flower is researched upon immensely.

In the current preparation lets clean the banana florets. Toss them in a masala of roasted coconut and spices to create an aromatic warm salad. Scroll down to obtain the step by step Printable format of the recipe.  Most noteworthy, Save it direct on your favorable platforms for a quick use.

Don’t miss to check out more upcoming sadhya recipes. Here are some Kerala style preparations you may love to try. Click on the link to lead you to extreme deliciousness.



Cheera thoran


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Vazhapoo thoran Yum
Kerala style dry recipe
Votes: 2
Rating: 4
Rate this recipe!
Prep Time 20 minutes
Cook Time 10 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Votes: 2
Rating: 4
Rate this recipe!
  1. Peel the outer layers of the banana flower. These are the dark red co lour ones. As you peel them the flowers are inside.
    banana flower
  2. Extract these flowers. Each of these carry a hard stigma, which cannot be chewed. So extract them and discard.
  3. The soft white portion as you peel is completely edible so once you reach the white portion you can use it completely.
  4. Keep the water ready in a bowl. Add the salt and the turmeric powder.
  5. Chop the flowers and the soft white portion. and immediately soak in the water ,as it may turn dark due to the stain.
  6. Bring this mixture to a boil. Keep covered and boiling for about 5 minutes. Drain the excess liquid and extract the cooked banana flower. Set aside.
  7. Into a pan add the oil as the oil warms up add the mustard seeds.
  8. When the mustard seeds splutter add the urad dal, cumin seeds and dry red chillies.
  9. When these roast and release a wonderful aroma add the curry leaves and coconut and roast at a low heat till golden brown.
    banana blossom in dry coconut masala
  10. Add in cooked and drained banana flower, toss well with the roasted masala.
    banana blossom thoran
  11. Toss around till the masala well coated in the banana flower.
    banana flower thoran
  12. Serve hot with Rice and gravy ( sambhar)
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Poonam Bachhav

Have yet to try my hands on Banana blossom.. bookmarking this recipe Seema. Wonderful share !