Raw Banana Fry Recipe – Kerala Style with Coconut Oil & Pepper

Last Updated on 2 months by Neha Deshmukh

Raw Banana Fry Recipe – Kerala Style with Coconut Oil & Pepper

Hey everyone! If you’re looking for a simple, flavorful side dish that’s packed with South Indian goodness, you have to try this Raw Banana Fry. It’s a staple in Kerala cuisine, and honestly, once you make it, it’ll become a regular in your kitchen too. I first learned this recipe from my grandmother, and it’s been a family favorite ever since. It’s quick, easy, and utterly delicious – especially with a steaming plate of rice and dal!

Why You’ll Love This Recipe

This Raw Banana Fry (also known as Vazhakkai Fry) is more than just a recipe; it’s a little slice of Kerala comfort food. It’s wonderfully crispy on the outside, soft and tender on the inside, and beautifully seasoned with aromatic spices. Plus, it comes together in under 20 minutes! It’s perfect for a weeknight dinner or as part of a larger Indian feast.

Ingredients

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

• 2 medium raw bananas
• 1/4 tsp turmeric powder (haldi)
• As needed salt
• 1/4 tsp pepper powder
• 10 shallots
• 2 garlic cloves
• 1-2 red chilli (adjust to your spice preference!)
• 2 tsp virgin coconut oil
• 1 tsp mustard seeds
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your fry turns out perfectly:

• Raw Bananas: These are key! They’re firm and starchy, unlike ripe bananas. Look for bananas that are green and hard to the touch.
• Coconut Oil: Don’t skimp on the coconut oil! It’s what gives this dish its authentic Kerala flavor. The aroma is just incredible. You’ll need about 2 teaspoons, plus a drizzle for serving if you like.
• Mustard Seeds: Fresh mustard seeds are best. They should pop and splutter when heated, releasing their nutty flavor.
• Curry Leaves: These little leaves are a powerhouse of flavor. They add a lovely citrusy aroma. If you can find fresh curry leaves, definitely use them!
• Kerala Spices: The combination of turmeric, pepper, and chilli is classic Kerala. Feel free to adjust the chilli to your liking – I usually use one for a mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, coarsely grind the shallots, garlic, and red chilli in a mixer or food processor. You don’t want a smooth paste, just a roughly chopped mixture. Set this aside.
2. Peel and cube the raw bananas. This can be a little tricky – I find it easier to boil them for a minute or two with a little turmeric to help with peeling. Then, boil water with the turmeric powder, a pinch of salt, and the banana cubes until they’re tender but still firm. Drain them well.
3. Now, heat the coconut oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Wait for them to splutter – this is important! Then, add the curry leaves and the ground onion mixture. Sauté until everything is fragrant and golden brown.
4. Add the boiled banana cubes and pepper powder to the pan. Stir-fry on medium heat for 2-3 minutes, making sure the bananas are coated in the spice mixture. Give it a taste and adjust the salt if needed.
5. Finally, drizzle with a little extra coconut oil (optional, but highly recommended!) and serve hot with rice.

Expert Tips

• Don’t overcook the bananas! You want them to hold their shape.
• Make sure the oil is hot before adding the mustard seeds. Otherwise, they won’t splutter.
• If you don’t have a mixer, you can finely chop the shallots, garlic, and chilli by hand. It’ll just take a little longer.

Variations

• Spice Level: If you like things really spicy, add another red chilli or a pinch of cayenne pepper.
• Regional Variations – Tamil Nadu/Karnataka: In Tamil Nadu and Karnataka, you might find this fry made with a little bit of sambar powder for extra depth of flavor.
• Using Different Oils: While coconut oil is traditional, you can use vegetable oil or sunflower oil if you prefer. But honestly, the coconut oil makes all the difference! My friend, Priya, sometimes uses gingelly oil (sesame oil) for a nutty twist.

Serving Suggestions

This Raw Banana Fry is incredibly versatile. Here are a few ideas:

• Serve it with a simple bowl of rice and dal.
• Pair it with sambar and rasam for a complete South Indian meal.
• Enjoy it as a side dish with fish curry or chicken curry.
• It’s also delicious as part of a vegetarian thali.

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 won’t be quite as crispy, but still tasty!

FAQs

Let’s answer some common questions:

• Is this dish vegan/vegetarian? Yes! This recipe is naturally both vegan and vegetarian.
• Can I use ripe bananas instead of raw bananas? Not really. Ripe bananas will become mushy and won’t hold their shape. Raw bananas are essential for the right texture.
• What is the best way to peel raw bananas? Raw bananas can be tricky to peel. Blanching them in hot water for a minute or two makes it much easier.
• Can I make this ahead of time? You can prep the ingredients (chop the shallots, garlic, and chilli, and boil the bananas) ahead of time. But it’s best to fry it just before serving for maximum crispiness.
• What side dishes go well with this Raw Banana Fry? Rice, dal, sambar, rasam, and any South Indian curry are all great choices!

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. Happy cooking!