Charred Banana Recipe- Kerala Vazhakkai Curry with Coconut & Spice

Last Updated on 4 months by Neha Deshmukh

Charred Banana Recipe – Kerala Vazhakkai Curry with Coconut & Spice

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Vazhakkai Curry, a Kerala-style charred banana curry. It’s a dish my grandmother used to make, and the smoky aroma always takes me right back to her kitchen. It’s a little different, a little unexpected, and absolutely bursting with flavour. Trust me, even if you’ve never thought of cooking with raw bananas before, you need to try this!

Why You’ll Love This Recipe

This isn’t your average banana curry. The charring process gives the bananas a wonderful smoky depth, and the Kerala-style masala is a beautiful blend of sweet, spicy, and tangy. It’s a surprisingly easy dish to make, perfect for a weeknight meal, and it pairs beautifully with rice and a simple dal. Plus, it’s a fantastic way to experience the diverse flavours of South Indian cuisine.

Ingredients

Here’s what you’ll need to make this delicious Vazhakkai Curry:

• 2 raw bananas (raw plantain variety)
• 1 teaspoon coconut oil
• 2 tablespoons chana dal (split chickpeas)
• 1 tablespoon urad dal (split black lentils)
• 3 dried red chillies
• 2 sprigs curry leaves
• 1 small marble-sized piece tamarind
• 1/4 cup fresh shredded coconut (about 30g)
• 1 tablespoon coconut oil
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 1 teaspoon fennel seeds
• 4-5 cashew nuts (broken)
• 1/2 cup finely chopped onion (about 80g)
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon jaggery (or brown sugar)

Ingredient Notes

Let’s talk ingredients! Using the right raw bananas is key. You want the green, unripe plantain variety – they’re starchier and hold their shape well during cooking.

Kerala cuisine relies heavily on coconut oil, and it really makes a difference in the flavour. Don’t substitute if you can help it! The tamarind adds a lovely tanginess, balancing the spice. If you only have tamarind paste, use about 1 teaspoon. And finally, fresh shredded coconut is best, but you can use desiccated coconut in a pinch (about 2 tablespoons).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Char the raw bananas: First, rub a little coconut oil all over the skins of the raw bananas. This helps them char nicely. Roast them directly on a gas flame for 5-6 minutes, turning frequently until the skins are evenly charred. Don’t worry if it gets a little smoky – that’s the flavour we’re after! Let them cool slightly, then peel and rinse if needed to remove any excess char.
2. Prepare the masala: Heat 1 teaspoon of coconut oil in a pan. Add the chana dal and urad dal and roast on low flame until golden brown. Add the dried red chillies and curry leaves halfway through. Once the dals are golden, add the shredded coconut and sauté briefly for another minute. Let it cool slightly, then grind to a coarse powder in a mixer.
3. Combine with banana: Add the peeled, charred raw banana to the mixer with the masala and pulse briefly – you want it coarsely ground, not a smooth paste.
4. Tempering time: Heat 1 tablespoon of coconut oil in a pan. Add the mustard seeds and let them splutter. Then, add the curry leaves, fennel seeds, and broken cashew nuts. Sauté until the mustard seeds crackle and the cashews turn golden. Add the finely chopped onion and salt, and cook until the onion is golden brown.
5. Final roast: Add the ground masala-banana mixture to the pan, along with the turmeric powder and jaggery. Roast on low heat for 10-12 minutes, breaking up any lumps, until the mixture is dry and well combined. The curry should thicken up nicely. Serve hot with rice!

Expert Tips

• Don’t overcrowd the pan when roasting the bananas. Work in batches if necessary.
• Keep a close eye on the dals while roasting – they burn easily!
• Adjust the amount of red chillies to your spice preference.
• If the curry seems too dry, add a splash of water while roasting.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery isn’t processed with bone char (some brands are).
• Spice Level Adjustment: For a milder curry, reduce the number of red chillies to 1 or 2. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations within Kerala: Some families add a pinch of asafoetida (hing) to the tempering for extra flavour.
• Festival Adaptations: This curry is often made during Onam and Vishnu festivals in Kerala as part of the elaborate sadya (feast).

Serving Suggestions

Vazhakkai Curry is best served hot with a steaming bowl of rice. It also pairs wonderfully with a simple dal, like Parippu Curry (lentil curry), and a side of papadums. A dollop of yogurt can also help cool down the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually develops even more overnight!

FAQs

• What type of raw banana/plantain is best for this recipe? The green, unripe plantain variety is ideal. It’s starchier and holds its shape better.
• Can I use pre-ground masala for convenience? While you can, the flavour won’t be as fresh or complex. Roasting and grinding your own spices really makes a difference.
• How can I adjust the tanginess of the curry? Add a little more or less tamarind, or a squeeze of lime juice at the end.
• What is the best way to char the bananas without burning them? Keep the flame on medium-low and turn the bananas frequently. You want a nice char, not complete blackness!
• Can this curry be made ahead of time? Yes! You can make the masala paste and char the bananas a day in advance. Store them separately and combine when you’re ready to cook.