Raw Banana Curry Recipe – Kerala Style Monthan Kaya with Coconut

Last Updated on 4 months by Neha Deshmukh

Raw Banana Curry Recipe – Kerala Style Monthan Kaya with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style raw banana curry, or Monthan Kaya Curry as it’s traditionally known. This isn’t just a curry; it’s a warm hug in a bowl, packed with the flavors of coconut, spices, and a little bit of Kerala sunshine. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But trust me, it’s worth the effort.

Why You’ll Love This Recipe

This raw banana curry is more than just delicious. It’s a comforting, subtly spiced dish that’s perfect with a steaming plate of rice. It’s a little different from your typical banana curry – the raw bananas have a lovely, slightly firm texture that soaks up all the flavors. Plus, the Kerala-style coconut oil tempering adds a beautiful aroma and depth that you won’t find anywhere else. It’s a fantastic way to explore South Indian cuisine and impress your family and friends!

Ingredients

Here’s what you’ll need to make this amazing curry:

• 1 no raw green banana (Monthan Kaya)
• 1.5 cup yogurt
• 0.5 cup grated coconut
• 1 no green chili (Serrano Pepper)
• 0.75 teaspoon salt
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 2.5 cup water
• 1 teaspoon black pepper
• 0.125 teaspoon fenugreek powder
• 0.25 teaspoon turmeric powder
• 1 teaspoon coconut oil
• 2 sprig curry leaves

Ingredient Notes

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

• Raw Green Banana/Monthan Kaya: This is the star of the show! Look for bananas that are firm and green, with no brown spots. They’re not the same as the sweet bananas you eat as a snack. They have a starchy texture, similar to a potato.
• Kerala-Style Coconut Oil Tempering: Don’t skip this! Using good quality coconut oil for the tempering is essential for that authentic Kerala flavor. It really makes a difference.
• Fenugreek Powder: A little goes a long way with fenugreek. It adds a unique, slightly bitter note that balances the other flavors beautifully.
• Serrano Pepper Heat: I like a little kick, so I use a Serrano pepper. Feel free to adjust the amount or use a milder chili if you prefer. You could even use a Thai green chili for extra heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the raw banana into cubes. Don’t worry about making them perfect – they’ll soften up during cooking.
2. In a pot, combine the banana with turmeric powder, black pepper, salt, curry leaves, and 2 cups of water. Bring to a boil, then reduce the heat and simmer for about 25 minutes, or until the banana is tender.
3. While the banana is cooking, whisk together the yogurt with ½ cup of water until smooth. This prevents it from curdling when added to the hot curry.
4. Now, let’s make the coconut paste. Grind the grated coconut, green chili, and cumin seeds into a smooth paste with ½ cup of water. A little patience here pays off – you want it to be really smooth.
5. Take a ladleful of the yogurt-banana mixture and mix it into the coconut paste. This tempers the coconut paste and prevents it from spluttering when you add it to the pot. Then, pour the entire mixture into the pot with the banana. Cook for another 2 minutes, stirring constantly.
6. Time for the tempering! Heat the coconut oil in a small pan. Add the mustard seeds and curry leaves. Once the mustard seeds start to pop, add the fenugreek powder. Be quick – you don’t want the fenugreek to burn! Immediately pour the tempering over the curry.
7. Give everything a good mix and serve hot with rice. Seriously, the aroma at this point is incredible!

Expert Tips

• Don’t overcook the banana! You want it to be tender, but still hold its shape.
• Adjust the amount of water if the curry becomes too thick.
• For a richer flavor, use full-fat yogurt.
• If you don’t have fresh curry leaves, you can use dried, but the flavor won’t be quite the same.

Variations

• Vegan Adaptation: Swap the yogurt for coconut yogurt for a delicious vegan version.
• Spice Level Adjustment: Reduce or omit the green chili for a milder curry. Or, add a pinch of cayenne pepper for extra heat!
• Regional Variations – Tamil Nadu/Karnataka: In some parts of Tamil Nadu and Karnataka, they add a small piece of tamarind pulp to the curry for a tangy flavor.
• Festival Adaptations – Onam/Vishu: This curry is often served as part of the Onam and Vishu Sadhya feasts in Kerala. It’s a symbol of prosperity and good luck! My aunt always makes a huge batch for these celebrations.

Serving Suggestions

This curry is amazing with:

• Hot steamed rice – it’s a classic pairing!
• Kerala parotta (flaky layered flatbread)
• A side of papadums (crispy lentil wafers)
• A simple vegetable stir-fry

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 flavors actually develop even more overnight!

FAQs

Q: What is Monthan Kaya and where can I find it?

A: Monthan Kaya is the Malayalam name for raw green bananas. You can usually find them at Indian grocery stores or Asian markets. Sometimes, they’re labeled as “plantains,” but make sure they’re green and firm, not yellow and ripe.

Q: Can I use ripe bananas instead of raw bananas?

A: While you can use ripe bananas, the texture and flavor will be completely different. The curry will be much sweeter and the banana will likely fall apart during cooking. It’s best to stick with raw green bananas for the authentic experience.

Q: How can I adjust the spice level of this curry?

A: Easily! Reduce the amount of green chili, or remove the seeds before adding it to the grinder. You can also add a pinch of sugar to balance the heat.

Q: What is the best type of rice to serve with this curry?

A: Traditionally, Kerala red rice (Matta rice) is served with this curry. But any long-grain rice, like basmati, will also work well.

Q: Can this curry be made ahead of time?

A: Yes! You can make the curry a day or two in advance. The flavors will meld together beautifully. Just reheat gently before serving.

Q: What is the significance of the tempering in Kerala cuisine?

A: Tempering (tadka or chaunk) is a crucial part of Kerala cuisine. It’s a technique where spices are heated in oil and then poured over the dish, releasing their aromas and flavors. It adds depth, complexity, and a beautiful finishing touch to the curry.