Raw Banana Recipe – Authentic Kerala Style with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Raw Banana Recipe – Authentic Kerala Style with Coconut & Spices

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 comforting side that always graced our table. It’s surprisingly easy to make, and the combination of earthy banana, fragrant coconut, and those signature Kerala spices is just magic.

Why You’ll Love This Recipe

This raw banana recipe is a winner for so many reasons! It’s quick – ready in under 30 minutes. It’s easy, even if you’re new to Indian cooking. And most importantly, it’s bursting with flavor. It’s a fantastic side dish with rice and dal, or even a satisfying snack on its own. Plus, it’s a great way to use up those slightly green bananas!

Ingredients

Here’s what you’ll need to whip up this Kerala-style raw banana goodness:

• 3 Raw Banana
• ¾ cup Grated Coconut (freshly grated is best, but frozen works too!)
• 1 teaspoon Urad Dal (split black lentils)
• ½ – 1 teaspoon Mustard Seeds
• 1-2 Whole dry red chilies
• 2-3 Green Chilies
• 1 tablespoon Coconut Oil
• Few sprigs Curry Leaves
• Salt to taste

Ingredient Notes

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

• Raw Bananas: You want bananas that are firm and green, but not completely unripe. They should yield slightly to gentle pressure. The variety doesn’t matter too much, but I find that smaller, slightly curved bananas work best.
• Coconut Oil: This is key for that authentic Kerala flavor. Don’t substitute with another oil if you can help it! The aroma is just unbeatable.
• Kerala-Style Tempering: That mustard seed, urad dal, and curry leaf mix is the heart and soul of many Kerala dishes. It’s called a “tadka” or “tempering” and it adds so much depth. Don’t skip it!
• Spice Level: Feel free to adjust the number of green chilies to your liking. I usually go with 2 for a mild kick, but my brother loves it fiery, so he adds 3 or 4!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the raw bananas and pressure cook them for 4-5 whistles. Let the pressure release naturally, then cool completely before grating. This is important – you want them fully cooked but still firm enough to grate.
2. Now, heat the coconut oil in a pan over medium heat. Add the mustard seeds, urad dal, chopped green chilies, dry red chilies, and curry leaves.
3. Sauté until the mustard seeds start to crackle and the urad dal turns golden brown. This usually takes about a minute or two. Keep an eye on it – you don’t want the spices to burn!
4. Add the grated raw banana and salt. Mix well to coat everything in the spiced oil.
5. Cover the pan and cook on low heat for 2-3 minutes, stirring occasionally. This helps the banana absorb all those lovely flavors.
6. Finally, stir in the freshly grated coconut and mix thoroughly. Cook for another minute, then remove from heat. That’s it!

Expert Tips

• Don’t Overcook the Bananas: Overcooked bananas will become mushy. You want them to hold their shape.
• Fresh Coconut is Best: Seriously, if you can get your hands on fresh coconut, do it! The flavor is so much brighter.
• Adjust Salt to Taste: Everyone’s palate is different, so don’t be afraid to add more salt if needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.
• Spice Level Adjustment: As I mentioned earlier, adjust the number of green chilies to control the heat. You can also add a pinch of red chili powder for extra spice.
• Regional Variations within Kerala: In some parts of Kerala, people add a tiny bit of turmeric powder to the tempering for color and added health benefits. My grandmother always did!

Serving Suggestions

This raw banana stir-fry is incredibly versatile.

• Serve it as a side dish with rice and dal for a complete meal.
• Enjoy it as a snack with a cup of hot chai.
• It’s also delicious with a side of yogurt or raita.

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.

FAQs

Let’s answer some common questions:

• What type of raw banana is best for this recipe? Any firm, green banana will work, but smaller, slightly curved varieties are ideal.
• Can I use pre-grated coconut? Yes, you can, but the flavor won’t be quite as vibrant. If using pre-grated, look for unsweetened coconut.
• How do I adjust the spice level? Simply add more or fewer green chilies.
• Can this be made ahead of time? You can cook the bananas ahead of time and grate them. Store them in an airtight container in the fridge until ready to use. However, it’s best to make the tempering and finish the dish just before serving.
• What is the best way to serve this dish – as a side or snack? Both! It’s delicious either way.