Raw Banana and Yam Thoran Recipe

Give this wholesome and nutrition rich Raw Banana and Yam Thoran Recipe that is packed with flavours from coconut, green chillies and kala chana. Serve it along with sambar and hot steamed rice for lunch or dinner.

Archana's Kitchen
Raw Banana and Yam Thoran Recipe
2847 ratings.

The Raw Banana and Yam Thoran Recipe is a typical Kerala vegetable dish made with yam, plantain and loaded with the goodness of coconut. It also consists of brown chickpeas to add in the extra texture to the whole dish.

The use of yam gives the dish a crunchy texture and the coconut gives it a grainy texture. This curry is a vital part of Onam Sadya.

Serve the Raw Banana and Yam Thoran Recipe along with Kerala Style Varutharacha Sambar and hot steamed rice for a comforting meal.

Other curry recipes that you can try are:

  1. Vegetarian Thai Red Curry Recipe
  2. Lemongrass Tofu and Vegetable Curry Recipe
  3. Broccoli & Vegetable Coconut Curry Recipe

Cuisine: Kerala Recipes
Course: Dinner
Diet: Vegetarian
Prep in

360 M

Cooks in

20 M

Total in

380 M


3-4 Servings


  • 1 Raw Banana , chopped
  • 1300 grams Elephant yam (Suran/Senai/Ratalu) , chopped
  • 1/2 cup Kala Chana (Brown Chickpeas) , soaked overnight
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red Chilli powder
  • Salt , to taste
  • To grind
  • 1 cup Fresh coconut , grated
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Whole Black Peppercorns
  • 3 cloves Garlic
  • 1 Green Chilli
  • To temper:
  • 1 teaspoon Oil
  • 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1 Dry Red Chilli
  • 1 sprig Curry leaves

How to make Raw Banana and Yam Thoran Recipe

  1. To begin the preparation of Raw Banana and Yam Thoran Recipe, remove the skin of the raw banana, yam and chop them into small pieces.

  2. Cook it with 1/4 cup water along with 1/4 teaspoon turmeric powder and little salt in the pressure cooker for 3 whistles. Turn off the heat and allow the pressure to release naturally.

  3. Soak chana overnight and pressure cook til it is soft along with a little salt.

  4. Blend the coconut, cumin seeds, green chillies, pepper to a coarse mixture and keep aside.

  5. Heat oil in a tadka pan, add mustard seeds, dry red chilli powder, curry leaves and let it splutter.

  6. Add cooked vegetables along with black channa, add the coconut paste, check for salt and adjust accordingly and sprinkle little water. Saute till raw smell of coconut leaves. Once done, turn off the heat and serve hot.

  7. Serve the Kerala Plantain Kootu Curry hot, with phulka or Kerala parotta!