How to Cook Banana Blossom (Vaazha Kodappan Thoran)
 
Prep time
Cook time
Total time
 
Banana Blossom stir fried in coconut oil with shrimp and shredded coconut along with cumin and other indian spices
Author:
Recipe type: Side dish, Main course
Cuisine: Kerala
Serves: 4-5
RecipeIngredients
  • 1 medium size banana blossom, shredded (see step wise pictures below recipe)
  • 1 tsp sea salt
  • 1 tsp lemon juice
  • 1½ tbsp extra virgin coconut oil
  • 1 tsp mustard seeds (omit for AIP)
  • 5-6 fresh curry leaves
  • salt about ½ tsp or as needed
  • 1 tsp red chilli powder /cayenne pepper (omit for AIP)
  • 6-8 shrimp, chopped up into tiny pieces (optional)
For the coconut masala paste:
  • ¾ cup fresh grated coconut (or frozen grated coconut, thawed) or shredded coconut(unsweetened)
  • ½ of a red onion, chopped (or 3 pearl onions, chopped)
  • 2 tsp cumin seeds (omit for AIP)
  • 2 large cloves of garlic
  • ½ tsp turmeric powder
  • salt to taste
RecipeInstructions
  1. Remove the top one or two layers of petals from the banana blossom until you get tightly fitting layers at which point you don't need to discard them. (I removed only the top one layer)
  2. Fill a large bowl with water. Add 1 tsp of salt and a few drops of lemon juice to avoid discoloration. Mix well.
  3. Hold the banana blossom such that the broad bottom is facing you. Make horizontal and vertical cuts on it by whacking on it using your knife - like you see in the picture below.
  4. Then place it on a cutting board and begin to shred it so you get really tiny shreds. Start moving the shreds into the bowl of salted water.
  5. Finish cutting all the blossom this way and place all the shreds in the bowl of water.
  6. Now strain the water using a large strainer. Squeeze the shredded blossoms to squeeze out maximum water out. Leave in the strainer.
  7. In a food processor, add all the ingredients listed under 'for the coconut masala' and grind to a coarse mixture. Do not grind it fine. Keep aside.
  8. In a kadai or a wok style pan, heat the coconut oil.
  9. When hot, add the mustard seeds.When they splutter, add the curry leaves. After a minute, add the shredded blossoms and add the salt and red chili powder. Stir fry for 2 -3 minutes. Check for seasoning and add salt as needed (be cautious since the blossoms were soaked in salted water already).
  10. Next if adding shrimp, Add the shrimp and stir fry for another 3-4 minutes till the shrimp is opaque and cooked all the way through.
  11. Next add the ground coconut masala (paste) and stir fry well for 1 minute or so until well blended.Cover and cook for about 5 minutes. Check for seasoning before turning heat off.
Notes
For AIP version: Skip mustard seeds, cumin seeds and kashmiri chilli powder and increase the amount of turmeric to get more flavor
Recipe by Cook2Nourish at https://cook2nourish.com/2017/03/how-to-cook-banana-blossom-vaazha-kodappan-thoran.html