Raw Banana Recipe – Kerala Style with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Raw Banana Recipe – Kerala Style with Coconut & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style raw banana stir-fry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s simple, comforting, and packed with flavour. Trust me, you’ll love it!

Why You’ll Love This Recipe

This raw banana recipe is more than just a side dish; it’s a little taste of Kerala cuisine. It’s quick to make – perfect for a weeknight meal – and uses ingredients that are easily available. The combination of slightly tangy raw bananas, fragrant spices, and creamy coconut is just divine. Plus, it’s naturally vegetarian and can easily be made vegan!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 4 medium raw bananas
• 1 tbsp coconut oil
• ½ tsp mustard seeds
• 2 dry red chillies
• 1 sprig curry leaves
• ¼ cup grated coconut (fresh is best, but frozen works too!)
• ½ tsp turmeric powder
• ¼ tsp red chilli powder (adjust to your spice preference)
• 1 green chilli, slit
• ½ tsp black pepper powder
• Salt to taste
• ½ cup water (approx. 120ml)

Ingredient Notes

Let’s talk ingredients! Using the right raw bananas is key. You want ones that are firm and green, but not rock hard. They should yield slightly to gentle pressure.

Coconut oil is a must for that authentic Kerala flavour. Don’t skimp! It really makes a difference. And speaking of flavour, those curry leaves? They’re magic. Don’t be shy with them!

Kerala cuisine is all about the spices, and this recipe is no exception. Turmeric adds a beautiful colour and earthy flavour, while red chilli powder gives it a gentle kick. Feel free to adjust the amount to suit your taste. Freshly ground black pepper is also a game changer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the raw bananas into bite-sized pieces. Now, this is important: soak them in salted water for about 10 minutes. This prevents them from turning brown and helps them cook evenly. Drain well after the soak.
2. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Add the dry red chillies and curry leaves. Sauté for about a minute until they become fragrant. Your kitchen should be smelling amazing right about now!
4. Now, add the drained bananas, turmeric powder, red chilli powder, green chilli, black pepper powder, and salt. Mix everything well, ensuring the bananas are coated in all those lovely spices.
5. Pour in the water, bring it to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the bananas are tender. Stir occasionally to prevent sticking.
6. Finally, stir in the grated coconut and cook uncovered for another 2-3 minutes. This allows the coconut to warm through and release its flavour.
7. And that’s it! Your Kerala-style raw banana stir-fry is ready to be served.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the bananas in batches to ensure they cook evenly.
• If the bananas start to stick, add a splash more water.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any dairy derivatives.
• Spice Level Adjustment: If you like it mild, reduce the red chilli powder to a pinch. For a spicier kick, add another green chilli or a dash of cayenne pepper. My friend, Priya, loves to add a tiny bit of Kashmiri chilli powder for colour and a mild heat.
• Regional Variations within Kerala: In some parts of Kerala, people add a squeeze of lime juice at the end for a bit of tang. My aunt always does this!

Serving Suggestions

This raw banana stir-fry is best served warm with steamed rice and a comforting curry. It also pairs beautifully with sambar and rasam. It’s a complete and satisfying meal!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Q: What type of raw bananas are best for this recipe?

A: You want firm, green raw bananas that aren’t overly hard. The ‘Nendran’ banana variety is traditionally used in Kerala, but any firm, unripe banana will work.

Q: Can I use pre-grated coconut?

A: Yes, you can! While fresh coconut is best, pre-grated coconut is a convenient alternative. Just make sure it’s good quality.

Q: How can I adjust the saltiness of the dish?

A: Add salt gradually, tasting as you go. Remember, you can always add more, but you can’t take it away!

Q: What is the best way to prevent the bananas from sticking to the pan?

A: Make sure you’re using a non-stick pan and stirring occasionally. Adding a splash of water if needed also helps.

Q: Can this dish be made ahead of time?

A: It’s best enjoyed fresh, but you can prep the ingredients (chop the bananas, measure out the spices) ahead of time to save time during cooking.

Enjoy this little piece of Kerala sunshine! Let me know how it turns out for you in the comments below. Happy cooking!