Raw Banana Recipe – Authentic Kerala Style with Coconut & Lemon

Last Updated on 2 months by Neha Deshmukh

Raw Banana Recipe – Authentic Kerala Style with Coconut & Lemon

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful raw banana stir-fry, made the traditional Kerala way. This isn’t just a dish; it’s a little piece of my childhood, a taste of my amma’s (mom’s) kitchen. It’s comforting, quick to make, and absolutely delicious with a steaming plate of rice. Trust me, you’ll want to add this one to your regular rotation!

Why You’ll Love This Recipe

This raw banana recipe is special for a few reasons. It’s unbelievably easy – ready in under 20 minutes! The combination of slightly tangy raw banana, the fragrant coconut, and the spicy tempering is just chef’s kiss. Plus, it’s a fantastic way to enjoy a vegetable that’s often overlooked. It’s a staple in Kerala cuisine, and once you try it, you’ll understand why.

Ingredients

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

• 2 Raw Banana/Plantain
• 1 Onion (optional)
• 0.25 cup Grated Coconut (about 30g)
• 1 small Lemon Juice
• As required Salt
• 3 tsp Coconut Oil (about 15ml)
• 1 tsp Mustard Seeds
• 0.75 tsp Bengal Gram Dal (Kadalai Paruppu) (about 4g)
• 1 tsp Urad Dal (about 6g)
• 3 Red Chillies (adjust to your spice preference)
• 2 Green Chillies
• 1 inch Ginger
• 1 sprig Curry Leaves (about 10-12 leaves)
• 2 tbsp Coriander Leaves, chopped

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Raw Bananas/Plantains: Look for firm, green bananas. They should be hard to the touch. These aren’t the sweet plantains you use for desserts!
• Coconut Oil: This is essential for that authentic Kerala flavor. Don’t substitute if you can help it! It really elevates the dish.
• Dals (Bengal Gram & Urad Dal): These small lentils are key to the tempering. They add a lovely nutty flavor and texture. You can find them at most Indian grocery stores.
• Kerala-Style Tempering: The mustard seeds, dals, red chilies, and curry leaves create a beautiful aromatic base – it’s what makes this dish so special. Don’t skip any of these!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the raw bananas with their skins for one whistle. This helps them cook through without becoming mushy. Let them cool completely, then peel and grate them using a coarse grater.
2. Now, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
3. Add the Bengal gram dal, urad dal, and red chilies. Sauté until the dals turn a lovely golden brown. This takes just a couple of minutes, so keep a close eye on them.
4. If you’re using onions, add them now along with the green chilies and grated ginger. Sauté until the onions soften and become translucent.
5. Add the grated raw banana to the pan and cook on low heat for about 2 minutes, stirring occasionally. This helps the flavors meld together. Adjust the salt to your taste.
6. Finally, stir in the grated coconut and remove the pan from the heat.
7. Squeeze in the lemon juice and garnish with fresh coriander leaves. Serve warm with rice!

Expert Tips

• Don’t overcook the bananas! You want them to hold their shape.
• Adjust the amount of green and red chilies to suit your spice preference.
• For a more intense flavor, you can dry roast the dals before adding them to the oil.
• Make sure the oil is hot before adding the mustard seeds – this ensures they splutter properly.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any animal derivatives.
• Spice Level Adjustment: If you’re not a fan of spice, reduce the number of red and green chilies. You can even remove the seeds from the green chilies for a milder flavor.
• Festival Adaptations (Onam/Vishnu): This dish is often part of a sadya (festive meal) during Onam and Vishnu festivals in Kerala. It’s a simple yet essential component of the spread. My family always makes a big batch for these occasions!

Serving Suggestions

This raw banana stir-fry is best served warm with a side of fluffy rice. It also pairs beautifully with sambar (lentil vegetable stew) and rasam (a tangy soup). A dollop of yogurt on the side is also a lovely addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. While it’s best enjoyed fresh, it still tastes good the next day!

FAQs

Is this dish best served hot or cold?

Definitely hot! While it’s okay to eat it at room temperature, the flavors really shine when it’s warm.

Can I use a different type of oil?

While coconut oil is traditional and highly recommended, you can use vegetable oil or sunflower oil in a pinch. But honestly, the coconut oil makes a huge difference.

What is the best way to grate the raw banana?

A coarse grater works best. It gives the banana a nice texture. Be careful though, raw bananas can be a little slippery!

Can I make this ahead of time?

You can grate the banana and prepare the tempering ingredients ahead of time. But it’s best to assemble and cook the dish just before serving for the best flavor and texture.

What side dishes complement this raw banana recipe?

As I mentioned earlier, sambar, rasam, and yogurt are all fantastic accompaniments. You could also serve it with a simple lentil curry or a vegetable stir-fry.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!