Ash plantain peel salad

Re-posting this salad recipe today. It is a recipe of my great-grandmother, as remembered and quite often replicated by my mother at home.

Ash plantain peel salad

Preparation time: 10 mins

Serves 2

Ash plantain peel salad


  • Skin of ash plantains – 2, boiled
  • Grated coconut – 1 tbsp
  • Onion – 1, small and chopped
  • Chilli or red capsicum -1, chopped
  • Pepper and Salt, to taste
  • Lime juice – 1 tbsp


  1. Finely chop the boiled ash plantain skin. Mix with salt.
  2. Add the grated coconut, chopped onion and chilli to the ash plantain skin and mix well.
  3. Season with pepper and lime juice and salt, to taste.
  4. Serve with rice.

Recipe source: Raji Thillainathan.


5 thoughts on “Ash plantain peel salad

    • Yes, Angie, regular green plantain (i.e. cooking plantain) peel can be used for this dish. And, yes, it is similar to thoran in its use of grated coconut. Jaffna cuisine has its roots in Andhra and Kerala cuisine and then evolving onto having its own unique twists and blends and this is one such unique dish. 🙂

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