Raw Banana Curry Recipe – Kerala Style with Coconut & Fenugreek

Last Updated on 2 months by Neha Deshmukh

Raw Banana Curry Recipe – Kerala Style with Coconut & Fenugreek

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Raw Banana Curry, made the Kerala way. This isn’t just a curry; it’s a little piece of my childhood, filled with the aromas of coconut, spices, and the warmth of home cooking. I first made this when I was trying to recreate my grandmother’s Sadhya spread, and it instantly transported me back! It’s surprisingly easy to make, and the results are so worth it.

Why You’ll Love This Recipe

This Raw Banana Curry (also known as Vazhakkai Curry) is a delightful blend of subtle sweetness from the banana, a gentle heat from the chilies, and the richness of coconut milk. It’s a wonderfully satisfying dish that’s perfect for a weeknight dinner or as part of a festive feast. Plus, it’s naturally vegetarian and gluten-free! You’ll love how quickly it comes together, and the incredible depth of flavor.

Ingredients

Here’s what you’ll need to make this Kerala-style Raw Banana Curry:

• 1 Raw banana
• ¼ cup Curd (125ml)
• ½ teaspoon Turmeric powder
• ½ teaspoon Black pepper powder
• ½ teaspoon Red chilli powder
• ⅛ teaspoon Roasted fenugreek seeds powder (approx. 0.625ml)
• Salt to taste
• ½ cup Coconut, grated (approx. 60g)
• ½ teaspoon Cumin seeds (approx. 2.5ml)
• 1 Green chilli
• 1 teaspoon Mustard seeds (approx. 5ml)
• 2 Dried red chillies
• 1 sprig Curry leaves
• 1 tablespoon Coconut oil (approx. 15ml)

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this curry:

• Raw Banana: You want to use firm, unripe raw bananas. They should be green and hard to the touch.
• Coconut: Traditionally, freshly grated coconut is used in Kerala cooking. It really makes a difference! If you can’t find fresh, unsweetened desiccated coconut works well too.
• Roasted Fenugreek Seeds Powder: This is key to the authentic Kerala flavor. Roasting the fenugreek seeds before grinding them removes their bitterness and adds a lovely nutty aroma. Don’t skip this step! You can easily roast them in a dry pan for a few minutes until fragrant.
• Matta Rice: This curry is amazing served with Matta rice (Kerala red rice). The slightly earthy flavor of the rice complements the curry beautifully. It’s a classic pairing for a reason!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the raw banana into bite-sized pieces. Add them to a pot with about 1 ½ cups (350ml) of water, turmeric powder, red chilli powder, salt, and black pepper powder. Bring to a boil and cook until the bananas are tender – about 3-4 minutes.
2. While the bananas are cooking, let’s make the coconut paste. In a blender, combine the grated coconut, green chilli, cumin seeds, and a little water. Grind into a smooth, creamy paste.
3. Once the bananas are cooked, add the coconut paste to the pot and simmer for 2-3 minutes, stirring occasionally, until the curry starts to thicken.
4. Now, lower the heat and gently mix in the beaten curd along with the roasted fenugreek powder. Simmer for another 2 minutes – don’t let it boil vigorously, or the curd might split!
5. Time for the tempering! Heat the coconut oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Then, add the dried red chillies and curry leaves. Fry for a few seconds until fragrant.
6. Finally, pour the tempering over the curry and mix well. And that’s it! Your Kerala-style Raw Banana Curry is ready to serve.

Expert Tips

• Don’t overcook the bananas! You want them to be tender but still hold their shape.
• Adjust the amount of red chilli powder to your spice preference.
• If the curry is too thick, add a splash of water to thin it out.
• A pinch of asafoetida (hing) in the tempering adds a lovely depth of flavor.

Variations

• Vegan Adaptation: Simply substitute the curd with plant-based yogurt – cashew or coconut yogurt work beautifully.
• Spice Level: If you like things extra spicy, add another green chilli to the coconut paste or increase the amount of red chilli powder. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This curry is a staple in a traditional Kerala Sadhya feast. It’s often served alongside rice, sambar, and a variety of other vegetarian dishes.

Serving Suggestions

Serve this Raw Banana Curry hot with Matta rice. It’s also delicious with roti or paratha. A side of papadums adds a nice crunch. And don’t forget a dollop of yogurt on the side for extra coolness!

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

1. What type of raw banana is best for this curry?

You want to use a firm, green, unripe raw banana. The ‘Nendran’ banana variety is traditionally used in Kerala, but any firm, unripe raw banana will work well.

2. Can I use store-bought fenugreek powder, or is roasting essential?

While you can use store-bought fenugreek powder, roasting the seeds yourself makes a huge difference in flavor. Roasting removes the bitterness and enhances the nutty aroma.

3. How can I adjust the thickness of the curry?

If the curry is too thick, add a little water, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, simmer for a few more minutes to allow it to thicken.

4. What is the significance of using coconut oil in this recipe?

Coconut oil is a staple in Kerala cuisine and adds a distinct flavor and aroma to the curry. It also has a higher smoke point, making it ideal for tempering.

5. Can this curry be made ahead of time?

Yes, you can definitely make this curry ahead of time! The flavors actually meld together beautifully as it sits. Just store it in an airtight container in the refrigerator and reheat when you’re ready to serve.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you. Happy cooking!