Kerala Banana Fry Recipe – Easy Turmeric & Mustard Seed Delight

Last Updated on 2 months by Neha Deshmukh

Kerala Banana Fry Recipe – Easy Turmeric & Mustard Seed Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Kerala Banana Fry. It’s a simple yet incredibly flavorful dish that always reminds me of family gatherings and the vibrant flavors of Kerala cuisine. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a staple in my kitchen ever since! It’s perfect as a side dish, a snack, or even as part of a traditional sadya. Let’s get cooking!

Why You’ll Love This Recipe

This Kerala Banana Fry is more than just a recipe; it’s a little piece of Kerala on your plate. It’s quick to make – ready in under 30 minutes! – and uses ingredients you likely already have in your pantry. The combination of slightly sweet banana, fragrant spices, and the distinct aroma of coconut oil is just divine. Plus, it’s naturally vegetarian and easily adaptable to vegan diets (more on that later!).

Ingredients

Here’s what you’ll need to make this delicious Kerala Banana Fry:

• 1 small raw banana
• To taste salt
• 4 small onions
• 2 garlic cloves
• 1 teaspoon red chilli powder
• ½ teaspoon garam masala powder
• A pinch of turmeric powder
• 2 teaspoons coconut oil
• ½ teaspoon mustard seeds
• 1 small sprig curry leaves

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Raw Banana: This isn’t your typical ripe banana! We’re using unripe, green bananas. They have a starchy texture that’s perfect for frying. Look for firm bananas with no brown spots.
• Coconut Oil: This is key to getting that authentic Kerala flavor. It adds a beautiful aroma and richness. If you can, use cold-pressed coconut oil. (About 30ml)
• Mustard Seeds: These little seeds pack a punch! They pop and crackle in the hot oil, releasing their nutty flavor. (About 2.5ml)
• Curry Leaves: Fresh curry leaves are a must! They have a unique, citrusy aroma that complements the spices beautifully. (Around 8-10 leaves)
• Kerala Cuisine: This dish is deeply rooted in Kerala’s culinary traditions. You’ll find variations of banana fry served during festivals and special occasions, showcasing the region’s love for simple, flavorful food.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel and slice the raw banana into thin strips – about ¼ inch thick. Immediately soak them in water to prevent discoloration. This keeps them looking nice and bright!
2. Next, boil the banana strips with a pinch of turmeric powder and salt until they’re tender but still hold their shape. This usually takes about 8-10 minutes. Drain the water and set the banana strips aside.
3. Now, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to crackle and pop – that’s when you know they’re ready!
4. Add the curry leaves and let them sizzle for a few seconds. Be careful, they can splatter!
5. Chop the garlic cloves and add them to the pan. Sauté until golden brown and fragrant. Then, add the chopped onions and cook until they become translucent.
6. Time for the spices! Add the red chilli powder, garam masala powder, and salt. Cook for about a minute, stirring constantly, until the spices are fragrant.
7. Gently add the boiled banana strips to the pan. Toss everything together to coat the banana evenly with the spice mixture. Be gentle so you don’t break the banana pieces.
8. Cook for another 2-3 minutes, tossing occasionally, until everything is well combined and heated through.

And that’s it! Your Kerala Banana Fry is ready to be served.

Expert Tips

• Don’t overcook the banana! You want it tender, but not mushy.
• Adjust the amount of red chilli powder to your liking.
• Using a good quality coconut oil really makes a difference in the flavor.
• Make sure the oil is hot enough before adding the mustard seeds – this ensures they crackle properly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment – Mild to Medium: Reduce the amount of red chilli powder to ¼ teaspoon for a milder flavor. Or, add a pinch of Kashmiri chilli powder for color without the heat.
• Festival Adaptation – Onam/Vishnu Festival Sadya: This fry is a classic addition to a sadya feast! Serve it alongside other traditional dishes like sambar, rasam, and payasam. My aunt always makes a huge batch for Onam!

Serving Suggestions

Kerala Banana Fry is incredibly versatile.

• Serve it warm with a simple bowl of rice and a side of dal.
• It’s a fantastic side dish for any South Indian meal.
• Enjoy it as a snack with a cup of hot tea.
• It’s a must-have as part of a traditional Kerala sadya.

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 before serving. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What type of raw banana is best for this fry? Any firm, green raw banana will work. Plantain bananas are also a great option.
• Can I use a different oil instead of coconut oil? While coconut oil is traditional, you can use vegetable oil or sunflower oil in a pinch. But the flavor won’t be quite the same.
• How can I prevent the banana from becoming mushy? Don’t overcook it! And make sure to drain it well after boiling.
• What is the significance of adding turmeric to the banana? Turmeric adds a beautiful color and a subtle earthy flavor. It also has anti-inflammatory properties!
• Can this be made ahead of time? You can boil the banana strips ahead of time and store them in the refrigerator. But it’s best to fry them just before serving for the best texture.

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