Raw Banana Fry Recipe – Kerala Vazhakkai with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Raw Banana Fry Recipe – Kerala Vazhakkai with Coconut & Spices

Introduction

There’s just something so comforting about a simple, home-style Kerala fry. This Raw Banana Fry, or Vazhakkai Fry as we call it back home, is one of those dishes that instantly transports me back to my grandmother’s kitchen. It’s crispy, flavorful, and surprisingly easy to make! I first learned this recipe watching her expertly toss the bananas in a fragrant blend of spices, and I’ve been hooked ever since. It’s the perfect side dish with rice and dal, or even a quick evening snack with a cup of chai.

Why You’ll Love This Recipe

This Vazhakkai fry isn’t just delicious; it’s a celebration of simple ingredients and bold flavors. It’s quick to whip up – perfect for busy weeknights. Plus, it’s a fantastic way to enjoy raw bananas, which are packed with nutrients. The combination of coconut, red chillies, and aromatic spices creates a truly unforgettable taste.

Ingredients

Here’s what you’ll need to make this Kerala-style raw banana fry:

• 2 raw bananas (vazhakkai)
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 1 sprig curry leaves
• 2 shallots, finely chopped
• 3 red chillies, roughly chopped
• ½ teaspoon cumin seeds
• 3 tablespoons grated coconut
• ¼ teaspoon turmeric powder
• Salt to taste
• ½ cup water (approximately 120ml)
• 1 tablespoon oil (for frying)

Ingredient Notes

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

• Raw Banana (Vazhakkai) – Choosing the Right Variety: You want bananas that are firm and green, with just a slight give when pressed. The Nendran variety is traditionally used in Kerala, but any firm, unripe plantain will work well.
• Coconut – Fresh vs. Dried: Freshly grated coconut is always best for that authentic Kerala flavor. But if you can’t find it, unsweetened desiccated coconut works in a pinch. You’ll need about 3 tablespoons.
• Red Chillies – Adjusting the Spice Level: I use about 3 red chillies for a good kick, but feel free to adjust this based on your preference. You can remove the seeds for a milder heat.
• Spices – The Essence of Kerala Cuisine: The combination of mustard seeds, cumin, and turmeric is what gives this dish its signature Kerala flavor. Don’t skip them!
• Oil – Selecting the Best Oil for Frying: Coconut oil is the traditional choice, adding a lovely aroma. But any neutral-flavored oil like vegetable or sunflower oil will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cut the raw bananas into thick slices, about ½ inch (1.25cm) thick. Immediately soak them in water to prevent discoloration – this is a handy trick my grandmother always used!
2. While the bananas are soaking, let’s make the masala. Grind the red chillies and grated coconut into a coarse paste. Add the shallots and cumin seeds, and grind briefly – you don’t want it to be too smooth.
3. Heat 1 tablespoon of oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and curry leaves. Fry until the dal turns golden brown and fragrant.
4. Drain the banana slices and add them to the pan. Sauté for about 2 minutes, until they start to lightly brown.
5. Add the ground masala, turmeric powder, and salt. Mix well to coat the bananas evenly. Pour in ½ cup (120ml) of water, give it another good mix, and cover the pan.
6. Cook on low heat for about 4 minutes, or until the bananas are tender.
7. Now, uncover the pan and increase the heat to medium. Roast the bananas, stirring occasionally, until they turn golden brown and slightly crispy. This is where the magic happens!
8. Serve hot with steamed rice or roti.

Expert Tips

• Don’t overcrowd the pan when frying the bananas. Work in batches if necessary to ensure they get crispy.
• Adjust the amount of water depending on the size and maturity of the bananas. You want just enough to cook them through without making them mushy.
• A little squeeze of lime juice at the end adds a lovely brightness.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild to Spicy: Reduce the number of red chillies for a milder flavor, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptations – Onam & Vishu Special: During Onam and Vishu, we often add a pinch of asafoetida (hing) to the tempering for a more festive aroma.

Serving Suggestions

This Vazhakkai fry is incredibly versatile. It’s fantastic as a side dish with:

• Steamed rice and dal
• Sambar and rasam
• Roti or paratha
• As a snack with a cup of hot chai

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat 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 way to prevent the raw bananas from turning brown?

Soaking the sliced bananas in water is the key! The water prevents oxidation, keeping them looking fresh.

Can I use frozen grated coconut in this recipe?

Yes, you can! Just thaw it completely and squeeze out any excess water before using.

What type of oil is traditionally used for Vazhakkai Fry?

Coconut oil is the traditional choice, giving it a lovely aroma and flavor.

How can I adjust the spice level to suit my preference?

Simply adjust the number of red chillies you use. Removing the seeds will also reduce the heat.

Can this be made ahead of time?

You can prepare the masala paste ahead of time and store it in the refrigerator. However, it’s best to fry the bananas just before serving for the best texture.

Is Vazhakkai good for health?

Absolutely! Raw bananas are a good source of fiber, potassium, and vitamin B6. They’re also relatively low in calories.