Green Banana Recipe – Kerala Style Vazhakkai Fry with Spices

Last Updated on 2 months by Neha Deshmukh

Green Banana Recipe – Kerala Style Vazhakkai Fry with Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style Vazhakkai Fry, or green banana stir-fry. This dish is a staple in many South Indian homes, and it’s one I first learned to make watching my grandmother in her bustling kitchen. It’s surprisingly simple, packed with flavour, and a wonderful way to enjoy green bananas!

Why You’ll Love This Recipe

This Vazhakkai Fry isn’t just delicious; it’s also wonderfully versatile. It’s a fantastic side dish, a comforting snack, and even a light meal on its own. The combination of spices creates a beautiful aroma and a taste that’s both savoury and slightly tangy. Plus, it’s a great way to introduce a unique ingredient – green bananas – into your cooking!

Ingredients

Here’s what you’ll need to make this Kerala-style green banana fry:

• 2 green bananas
• 1 tablespoon urad dal (split black lentils)
• 1 tablespoon chana dal (split chickpeas)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 sprig curry leaves
• 1 to 1.5 teaspoon ginger, grated
• 1 pinch hing (asafoetida)
• 1 medium onion, sliced
• 2 green chilies, slit
• 1 teaspoon turmeric powder
• 1 teaspoon salt (or to taste)
• 1 to 2 tablespoons coriander leaves, chopped
• 1 tablespoon lemon juice
• Oil for tempering (about 2-3 tablespoons)

Ingredient Notes

Let’s talk about a few key ingredients!

• Green Bananas: You want bananas that are firm and completely green. They should be a little hard to the touch. As they ripen, they become sweeter, and we want to avoid that for this recipe.
• Dals (Chana & Urad): Using both chana dal and urad dal adds a lovely depth of flavour and texture. They become beautifully crispy when tempered. Don’t skip these!
• Kerala-Style Tempering: The tempering is everything in this recipe. It’s the foundation of the flavour. The mustard seeds, cumin, curry leaves, and hing create a fragrant base that really elevates the dish.
• Hing (Asafoetida): This might seem like an unusual ingredient, but it adds a unique umami flavour. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the whole green bananas in water until they’re fork-tender. This usually takes about 15-20 minutes. Once cooked, let them cool completely, peel, and chop them into bite-sized cubes.
2. Now, heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter.
3. Once the mustard seeds pop, add the cumin seeds, urad dal, and chana dal. Fry until the dals turn golden brown and fragrant. Keep an eye on them – they burn easily!
4. Add the curry leaves and grated ginger. Sauté for about a minute until the curry leaves become crispy and the ginger releases its aroma. Stir in the hing.
5. Next, add the sliced onions and green chilies. Sauté until the onions turn translucent.
6. Add the turmeric powder, salt, and the cooked banana pieces. Stir well to combine everything, ensuring the bananas are coated in the spice mixture.
7. Cover the pan and cook on low heat for 4-5 minutes. If the mixture seems too dry, add a splash of water to help the bananas become even more tender.
8. Finally, adjust the salt and spice levels to your liking. Finish with a squeeze of lemon juice and a generous sprinkle of chopped coriander leaves. Give it a good mix and it’s ready!

Expert Tips

• Don’t overcook the bananas! You want them to hold their shape.
• Tempering is best done on medium heat. Too high, and you’ll burn the spices.
• If you don’t have fresh ginger, you can use ginger paste, but fresh is always best.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you prefer a milder flavour, reduce the number of green chilies or remove the seeds. For a spicier kick, add a pinch of red chili powder. My friend, Priya, loves to add a finely chopped bird’s eye chili for extra heat!
• Regional Variations within Kerala: Some families add a touch of coconut oil to the tempering for a richer flavour. Others include a small piece of tamarind pulp for extra tanginess.
• Festival Adaptations – Onam/Vishnu: During Onam or Vishnu festivals, this dish is often served as part of the sadya (feast). It’s a lovely addition to the spread.

Serving Suggestions

Vazhakkai Fry is delicious served hot with:

• Rice and sambar
• Roti or paratha
• A side of yogurt or raita
• As a snack with a cup of chai

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What type of green bananas are best for this recipe? Any firm, unripe green banana will work. Plantains (though technically not bananas) are also a great option.
• Can I make this dish ahead of time? You can boil and chop the bananas ahead of time. However, it’s best to do the tempering and final cooking just before serving for the best flavour and texture.
• How do I adjust the sourness/tanginess of the dish? Add more or less lemon juice to suit your taste. A small piece of tamarind pulp can also be added during cooking.
• What is hing and where can I find it? Hing, or asafoetida, is a resin with a pungent smell. You can find it in Indian grocery stores, or online. It’s often sold as a powder or in solid form.
• Can I use a different oil for tempering? Traditionally, coconut oil is used in Kerala, but any neutral-flavoured oil like vegetable or sunflower oil will work.

Enjoy this little piece of Kerala in your kitchen! I hope you love it as much as my family does. Let me know how it turns out in the comments below!