Raw Banana Fry Recipe – Kerala Style Pearl Onion & Spice Mix

Last Updated on 4 months by Neha Deshmukh

Raw Banana Fry Recipe – Kerala Style Pearl Onion & Spice Mix

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style raw banana fry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s simple, flavorful, and a perfect side dish to complete any South Indian meal. Trust me, once you try this, it’ll become a regular in your kitchen too!

Why You’ll Love This Recipe

This raw banana fry (also known as vazhakkai poriyal in Malayalam) isn’t just delicious; it’s a little slice of Kerala sunshine. The combination of slightly tangy raw bananas, sweet pearl onions, and a fragrant spice blend is just chef’s kiss. It’s a relatively quick dish to make, perfect for a weeknight dinner, and it’s incredibly versatile. Plus, it’s a fantastic way to enjoy plantains in a savory way!

Ingredients

Here’s what you’ll need to whip up this Kerala delight:

• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 cup pearl onions
• 1 green chili, slit lengthwise
• 6 to 7 curry leaves
• 2 medium-sized plantains (raw bananas)
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder (for color and mild heat)
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon fennel powder
• Salt as required
• Fresh coriander leaves (for garnish, optional)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Coconut Oil: Don’t even think about substituting this! Coconut oil is the heart and soul of Kerala cooking. It adds a beautiful aroma and flavor that you just can’t replicate.
• Mustard Seeds & Curry Leaves: These two are a dynamic duo in South Indian cuisine. The spluttering mustard seeds and fragrant curry leaves create a wonderful base for the dish.
• Spice Blend: This is where the magic happens. The combination of cumin, fennel, and Kashmiri red chili powder gives this fry its unique Kerala flavor. Kashmiri chili powder adds a lovely red hue without being overly spicy.
• Plantains: In Kerala, you’ll find different varieties of plantains used. Nendran plantains are the most traditional, but you can use any firm, unripe plantain. They should be green and hard to the touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, coarsely crush the cumin seeds and black pepper using a mortar and pestle. This releases their flavors beautifully. Set this spice mix aside.
2. Now, thickly slice the pearl onions and chop the raw bananas into small cubes. Do this just before cooking to prevent the bananas from discoloring.
3. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s how you know they’re ready!
4. Add the sliced pearl onions, slit green chili, and curry leaves to the pan. Sauté on low heat for about 2 minutes, until the onions are slightly softened.
5. Add the cubed raw bananas and continue to sauté on low heat, stirring occasionally, for about 8-10 minutes. You want them to be about half-cooked.
6. Now, sprinkle in the crushed cumin-pepper spice blend, turmeric powder, Kashmiri red chili powder, garam masala, coriander powder, fennel powder, and salt. Stir well to ensure the bananas are evenly coated.
7. Continue sautéing on low heat for another 10-12 minutes, stirring regularly, until the bananas turn crisp and are fully cooked. Be careful not to burn them!
8. Finally, garnish with fresh coriander leaves (if you like) and serve hot.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the bananas in batches to ensure they get crispy.
• Keep the heat on low to medium. This prevents the spices from burning and ensures the bananas cook through.
• Taste and adjust the salt as needed.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the amount of Kashmiri red chili powder or omit it altogether.
  • Medium: Use the amount specified in the recipe.
  • Hot: Add a pinch of cayenne pepper or increase the amount of green chili.
• Festival Adaptations: This fry is often made during Onam and Vishu celebrations in Kerala. It’s a wonderful addition to the traditional sadya (feast). My aunt always makes a huge batch for Onam!

Serving Suggestions

This raw banana fry is incredibly versatile. It pairs beautifully with:

• Rasam
• Sambar
• Dal
• Rice
• Curd rice

It’s also fantastic as a side dish with any South Indian meal.

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. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

What is the best type of plantain to use for this fry?

Nendran plantains are the most traditional, but any firm, unripe plantain will work. Look for ones that are green and hard.

Can I make this recipe ahead of time?

You can chop the onions and bananas ahead of time, but they will discolor. It’s best to cook the fry just before serving for the best texture and flavor.

How can I adjust the spice level to my preference?

Adjust the amount of Kashmiri red chili powder or add a pinch of cayenne pepper for extra heat.

What is the significance of using coconut oil in Kerala cooking?

Coconut oil is a staple in Kerala cuisine. It adds a unique aroma and flavor that’s essential to many dishes. It’s also believed to have health benefits!

Can I air fry this raw banana fry instead of pan-frying?

While traditionally pan-fried, you could try air frying! Toss the marinated banana cubes with a little extra coconut oil and air fry at 375°F (190°C) for about 15-20 minutes, flipping halfway through. It might not get quite as crispy, but it’s a healthier option.