Banana Flower Recipe – Authentic Kerala Style with Coconut & Tamarind

Last Updated on 1 month by Neha Deshmukh

Banana Flower Recipe – Authentic Kerala Style with Coconut & Tamarind

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a Kerala-style Banana Flower stir-fry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s a little different, a little unexpected, but trust me, it’s absolutely delicious! If you’re looking to explore some unique South Indian flavors, this is the recipe for you.

Why You’ll Love This Recipe

This Banana Flower recipe isn’t just about a unique ingredient; it’s about a symphony of flavors. The slight bitterness of the banana flower is beautifully balanced by the tang of tamarind, the richness of coconut, and the delightful pop of the tempering. It’s surprisingly easy to make, ready in under 20 minutes, and a fantastic way to add some variety to your meals. Plus, it’s a wonderful way to experience authentic Kerala cuisine!

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 1 cup Tender Banana Flower (cooked)
• ¼ tsp Turmeric powder
• 2 tsp Oil (Coconut oil is traditional, but any cooking oil works!)
• ½ tsp Mustard seeds
• 1 ½ tbsp Urad dal (split black lentils)
• 3 Red Chillies (adjust to your spice preference)
• A pinch of Hing/asafoetida
• 1 small piece Tamarind
• 2 tbsp Grated coconut
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Banana Flower: This is the star! You’ll want to use the tender, inner petals. Cleaning and prepping banana flower can seem daunting, but it’s worth it. Thoroughly clean the flower and chop it finely. To prevent discoloration, soak the chopped flower in diluted buttermilk for about 10-15 minutes.
• Tempering (Tadka): The mustard seeds and urad dal are crucial for that authentic South Indian flavor. Don’t rush this step! Cooking the dal until golden brown really brings out its nutty flavor.
• Hing/Asafoetida: A little goes a long way! It adds a unique savory depth. If you’re not familiar with it, it has a pungent smell in its raw form, but mellows out beautifully when cooked.
• Oil: Traditionally, coconut oil is used in Kerala cooking, lending a lovely aroma. However, you can use any neutral cooking oil like sunflower or vegetable oil if you prefer. I sometimes use gingelly (sesame) oil for a slightly different, equally delicious flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, make sure your banana flower is cleaned, chopped, and soaked in buttermilk. Then, cook the chopped banana flower with water, salt, and turmeric powder until it’s tender. You can either simmer it on the stovetop until soft or pressure cook it for about 2 whistles.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Add the urad dal, hing, and red chillies to the pan. Sauté until the dal turns a beautiful golden brown.
4. Crumble in the tamarind and cook for just 2-3 seconds. You don’t want to burn it!
5. Add the cooked banana flower and sauté for about 2 minutes, allowing it to absorb all those lovely flavors.
6. Finally, stir in the grated coconut and sauté briefly, just for about a minute.
7. Let the mixture cool slightly, then coarsely grind it with minimal water. You want a slightly textured consistency, not a smooth paste.
8. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the banana flower! It should be tender but still have a little bite.
• Adjust the amount of red chillies to your spice preference.
• Grinding the mixture coarsely is key to the texture.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment: If you like it extra spicy, add a few more red chillies or a pinch of chilli powder.
• Regional Variations – Tamil Nadu/Karnataka: In Tamil Nadu, you might find this dish made with a little bit of sesame oil in the tempering. In Karnataka, some recipes include a touch of jaggery for a hint of sweetness.
• Festival Adaptations – Onam/Vishu: This dish is often part of the elaborate sadya (feast) served during Onam in Kerala and Vishu. It adds a lovely textural and flavorful element to the spread.

Serving Suggestions

This Banana Flower stir-fry is best served with a steaming bowl of rice and a drizzle of ghee or sesame oil. It also pairs wonderfully 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 before serving.

FAQs

• What is Banana Flower and where can I find it? Banana flower is the edible flower of the banana plant. You can find it at Asian grocery stores, Indian grocery stores, or sometimes even at farmers’ markets.
• How do I prevent the Banana Flower from turning brown? Soaking the chopped banana flower in diluted buttermilk is the best way to prevent discoloration.
• Can I use pre-cooked Banana Flower? Yes, you can! If you find pre-cooked banana flower, it will save you some time. Just make sure it’s not overly mushy.
• What is Hing/Asafoetida and can I substitute it? Hing is a resin with a pungent smell used for digestive health and flavor. If you can’t find it, you can omit it, but it does add a unique flavor.
• Is this dish suitable for those with nut allergies, considering the coconut? Unfortunately, no. Coconut is a key ingredient in this recipe. If you have a coconut allergy, you’ll need to find a different recipe.