Raw Banana Curry Recipe – Kerala Style Vazhakka with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Raw Banana Curry Recipe – Kerala Style Vazhakka with Coconut & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style raw banana curry, or Vazhakka Curry as we call it back home. 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 learned to make this from my grandmother, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the result is a comforting, subtly sweet, and incredibly flavorful dish.

Why You’ll Love This Recipe

This Vazhakka Curry is more than just delicious. It’s a fantastic way to enjoy raw bananas, which are incredibly nutritious. The coconut milk adds a creamy richness, while the spices give it that signature Kerala zing. Plus, it’s a relatively quick dish to put together, perfect for a weeknight meal or a special occasion. You’ll love how the flavors meld together – it’s truly something special!

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 1.5 cups Raw Banana (Vazhakka / Pachakaya)
• 2 Small onion, finely sliced
• 3 Green chilli, slit
• 0.5-1 tsp Chopped ginger and garlic
• 1 cup Water
• 1 cup Grated Coconut
• A pinch Cumin (jeera)
• 0.5 tsp Turmeric powder
• 3 cups Whisked yogurt
• 3 Small onion, finely sliced
• 0.5 tsp Mustard
• Curry leaves
• Salt, to taste
• Coconut oil

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Raw Banana (Vazhakka / Pachakaya) – Types & Selection

Choosing the right raw banana is key. Look for firm, unripe bananas with smooth, unblemished skin. There are a few varieties commonly used – Nendran is the most popular in Kerala, but you can also use Elakki Bale or even plantains if you can’t find Nendran. About 2 medium sized bananas will give you 1.5 cups diced.

Shallots – Regional Variations & Substitutions

We’re using shallots (small onions) in this recipe for their delicate flavor. If you can’t find shallots, you can substitute with a small red onion, but the flavor won’t be quite the same. Shallots are widely used in South Indian cooking, and they add a lovely sweetness to the curry.

Coconut – Fresh vs. Dried & Grating Tips

Freshly grated coconut is best, hands down! It adds a beautiful aroma and flavor. If you can’t get fresh, you can use unsweetened desiccated coconut. To rehydrate it, soak it in a little warm water for about 10-15 minutes before using. Grating fresh coconut can be a bit of a workout, but trust me, it’s worth it!

Spices – The Importance of Cumin & Turmeric

Cumin and turmeric aren’t just about flavor; they also have amazing health benefits. Cumin adds a warm, earthy note, while turmeric provides a beautiful color and anti-inflammatory properties. Don’t skimp on these!

Coconut Oil – Traditional Cooking Medium

Coconut oil is the traditional cooking medium for Kerala cuisine. It imparts a subtle coconut flavor that complements the other ingredients perfectly. You can use other vegetable oils if needed, but coconut oil really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and dice the raw bananas into bite-sized pieces.
2. In a pot, combine the diced banana with the 2 sliced shallots, green chilies, ginger, garlic, salt, and 1 cup of water. Bring to a boil, then reduce heat and simmer until the bananas are tender – about 15-20 minutes.
3. While the bananas are cooking, let’s make the coconut paste. Blend the grated coconut, cumin, and turmeric with 3-5 tablespoons of water until you have a smooth, creamy paste.
4. Once the bananas are tender, add the coconut paste to the pot. Mix well and bring back to a gentle simmer.
5. Now, gently mix in the whisked yogurt. Be careful not to let it boil vigorously, or it might split. Simmer for 5-7 minutes, stirring continuously.
6. Finally, let’s make the tadka (tempering). Heat a small pan with coconut oil. Add the mustard seeds and let them splutter. Then, add the remaining sliced shallots and curry leaves. Fry until the shallots are golden brown and crispy.
7. Pour the tempering over the curry and mix well. That’s it! Your Kerala-style Vazhakka Curry is ready to enjoy.

Expert Tips

• Don’t overcook the bananas! You want them to be tender but still hold their shape.
• Stir the curry frequently, especially after adding the yogurt, to prevent sticking and splitting.
• Adjust the amount of green chilies to your spice preference.

Variations

• Vegan Adaptation: Substitute the yogurt with coconut yogurt or cashew cream for a delicious vegan version. My friend, Priya, swears by the cashew cream – it adds a lovely richness!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add a pinch of red chili powder for an extra kick.
• Festival Adaptations (Onam, Vishu): This curry is a staple during Onam and Vishu feasts in Kerala. You can serve it as part of a larger sadya (vegetarian feast).

Serving Suggestions

Serve this Vazhakka Curry hot with steamed rice, chapati, or appam. It also pairs beautifully with a side of papadum and 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.

FAQs

What type of raw banana is best for this curry?

Nendran bananas are the most traditional choice, but Elakki Bale or plantains work well too.

Can I use store-bought coconut paste instead of freshly grated coconut?

Yes, you can! Just make sure it’s unsweetened and adjust the water accordingly.

How can I adjust the sourness of the curry?

You can add a squeeze of lime juice or a pinch of tamarind paste to adjust the sourness.

What is the best way to prevent the curry from sticking to the bottom of the pan?

Stir frequently, especially after adding the yogurt, and use a heavy-bottomed pot.

Can this curry be made ahead of time?

Yes, you can make it a day ahead. The flavors actually develop even more overnight! Just reheat gently before serving.

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!