Kaya thondu cherpayar thoran l banana peel recipe

This thoran is often prepared with the leftover banana peels after making banana chips. Banana peels along with whole moong dal makes a nutrient rich thoran.

On special occasions, banana chips are made by deep frying plantain in coconut oil. The peels never go to waste as it is converted to a stir fry with whole moong beans.


  • 250 gm raw banana peel / pachakaya thondu
  • ¼ cup green gram / cherupayar
  • Oil
  • 1 tsp mustard seeds
  • 1 tsp ginger, chopped
  • 2 green chillies, chopped
  • 2 tbsp shallots, chopped
  • Curry leaves
  • ½ tsp turmeric powder
  • Salt as needed
  • ¾ cup grated coconut


  • Clean and cut banana peel into small pieces.
  • Boil green gram dal and keep aside.
  • Heat oil in a pan. Crackle mustard seeds. Sauté ginger, green chillies, onion chopped, and curry leaves.
  • When onion turns light brown in colour, add turmeric powder, salt and banana peel. Mix well and close with a lid and cook.  
  • When peel is cooked, add green gram and grated coconut. After 3 minutes, switch off the stove.

Delicious banana peel thoran is ready.  

18 thoughts on “Kaya thondu cherpayar thoran l banana peel recipe”

  1. I love them, have them posted in my site a while back. Lunch combo picture looks delicious and tempting 🙂

  2. Interesting and healthy recipe…and also I couldn't restrict myself drooling at those super fried fishes too…tempting!


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