Raw Banana Recipe – Authentic Kerala Style with Spice Powder

Last Updated on 2 months by Neha Deshmukh

Raw Banana Recipe – Authentic Kerala Style with Spice Powder

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style raw banana dish. It’s comfort food at its finest, and something my grandmother used to make for us whenever we visited. The subtle sweetness of the banana, combined with the fragrant spice powder and that classic Kerala tempering… honestly, it’s just magic. It’s surprisingly easy to make too, so let’s get started!

Why You’ll Love This Recipe

This raw banana recipe isn’t just delicious, it’s also wonderfully versatile. It’s a fantastic side dish with rice and dal, but it’s hearty enough to be a light meal on its own. Plus, it’s packed with flavour and offers a lovely change from the usual potato-based dishes. If you’re looking to explore South Indian cuisine, this is a great place to start!

Ingredients

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

• 1 big raw banana
• 1 tsp oil
• 1/4 tsp turmeric powder
• Salt to taste
• 1 tbsp Bengal gram dal (chana dal)
• 1 tbsp coriander seeds (dhania)
• 2 tsp tur dal (split pigeon pea)
• 3-4 red chillies
• 1 tsp ghee
• 1 tsp mustard seeds
• 1 tsp urad dal (split black gram)
• 1 pinch hing (asafoetida)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! Using the right raw banana is key. Look for firm, green bananas – they shouldn’t have any brown spots.

The spice blend is what really makes this dish sing. Roasting the dals and chillies brings out their flavour beautifully. Don’t skip this step! You can adjust the number of red chillies to control the spice level.

And finally, the Kerala-style tempering! Ghee is traditional, and it adds a lovely richness. The mustard seeds, urad dal, hing, and curry leaves create that signature South Indian aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the raw banana well. You can cook it with the skin on – it helps retain the flavour and nutrients. Boil water in a pot with a little salt and turmeric powder. Add the banana pieces and cook until they’re tender. Alternatively, you can pressure cook them for one whistle. Once cooked, let them cool down a bit.
2. While the banana is cooking, let’s make the spice powder. Heat oil in a pan over medium heat. Add the Bengal gram dal, coriander seeds, tur dal, and red chillies. Roast them until they turn golden brown and fragrant – this usually takes about 3-5 minutes. Be careful not to burn them! Let the roasted spices cool completely, then grind them into a coarse powder.
3. Now, peel the cooked banana (the skin should come off easily) and mash it while it’s still warm. Don’t worry about getting it perfectly smooth – a little texture is nice.
4. Time for the tempering! Heat ghee in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the urad dal and hing. Sauté for a few seconds until the urad dal turns golden. Finally, add the curry leaves and let them sizzle for a moment. Pour this fragrant tempering over the mashed banana.
5. Mix in the spice powder and salt to the banana mixture. Give it a good stir to combine everything. And that’s it! Serve hot with rice and a dollop of ghee.

Expert Tips

• Don’t overcook the banana! You want it to be tender, but not mushy.
• Roasting the spices is crucial for developing their flavour.
• Adjust the amount of spice powder to your liking.
• A squeeze of lime juice at the end can brighten up the flavours.

Variations

• My friend Priya loves adding a little grated coconut to the mashed banana. It adds a lovely sweetness and texture.
• For a tangier version, my mom sometimes adds a small piece of tamarind pulp to the boiling water.
• If you’re feeling fancy, you can garnish with chopped coriander leaves.

Vegan Adaptation

No problem! Simply substitute the ghee with any plant-based oil like coconut oil or sunflower oil. The flavour will be slightly different, but still delicious.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spice powders haven’t been processed in a facility that also handles gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use only 1-2 red chillies in the spice powder.
• Medium: Use 3-4 red chillies.
• Hot: Add 5-6 red chillies, or even a pinch of cayenne pepper!

Festival Adaptations (Onam, Vishu)

This dish is often made during Onam and Vishu in Kerala. It’s a part of the traditional sadya (feast) and adds a lovely flavour to the spread.

Serving Suggestions

• Serve with hot rice and a side of dal.
• It also pairs well with sambar and rasam.
• A dollop of ghee on top is a must!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What type of raw banana is best for this recipe?

Look for firm, green bananas. The ‘Rajeli’ variety is commonly used in Kerala, but any firm, unripe banana will work.

Can I make the spice powder ahead of time? How should I store it?

Absolutely! You can make a larger batch of the spice powder and store it in an airtight container in a cool, dark place for up to a month.

What is ‘hing’ and can I substitute it?

Hing (asafoetida) has a unique pungent aroma and adds a lovely flavour to Indian dishes. If you can’t find it, you can omit it, but it does add a special touch.

Can I use a different oil for tempering?

While ghee is traditional, you can use coconut oil, mustard oil, or any other neutral-flavoured oil.

How can I adjust the consistency of the mashed banana?

If the banana is too dry, you can add a tablespoon or two of warm water. If it’s too wet, cook it for a few more minutes to evaporate some of the moisture.

Is this dish suitable for a packed lunch?

Yes, it is! It travels well and tastes great even at room temperature. Just make sure to pack it in an airtight container.