Raw Banana Recipe – Kerala Style Vazhakkai Fry with Coconut & Spices

Last Updated on 6 months ago by Neha Deshmukh

Raw Banana Recipe – Kerala Style Vazhakkai Fry with Coconut & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Vazhakkai Fry, a Kerala-style raw banana stir-fry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s simple, flavorful, and a fantastic way to enjoy raw bananas. Trust me, even if you’ve never tried raw banana before, you’ll fall in love with this!

Why You’ll Love This Recipe

This Vazhakkai Fry isn’t just delicious; it’s also surprisingly easy to make. It’s a quick weeknight side dish, perfect with rice and dal. The combination of subtly sweet raw bananas, fragrant Kerala spices, and creamy coconut is just chef’s kiss. Plus, it’s a great way to add a unique vegetable to your diet.

Ingredients

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

• 2 Raw bananas
• 3 tbsp Cooking oil (Coconut oil is traditional and adds amazing flavor!)
• 1/3 cup Grated coconut
• 2 Cinnamon pieces
• 2 Cloves
• 4 Garlic cloves
• 1 inch piece Ginger
• 6 Small onion (shallots)
• 1 tsp Fennel seeds
• 1 tsp Red chilli powder (adjust to your spice preference)
• 1 tsp Coriander powder
• 1 Tomato
• 1 tbsp Mustard seeds
• 1/2 tsp Fennel seeds
• 1 Big onion
• Few Curry leaves
• Coriander leaves (for garnish)

Ingredient Notes

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

• Raw Bananas: Look for firm, green bananas with minimal blemishes. They should be hard to the touch. These aren’t the same as the ripe, yellow bananas you eat as a snack!
• Kerala Spices: The combination of cinnamon, cloves, and fennel seeds is what gives this dish its signature Kerala flavor. Don’t skimp on these!
• Coconut: Freshly grated coconut is best, it really elevates the flavor. But if you’re short on time, unsweetened desiccated coconut works too.
• Oil: Traditionally, coconut oil is used for this fry. It adds a beautiful aroma and flavor. However, you can use vegetable oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and cube the raw bananas. Don’t worry about making them perfect! Steam them for about 5 minutes, until they’re tender but still firm. You don’t want them mushy.
2. Next, heat the 3 tbsp of oil in a pan over medium heat. Shallow fry the banana pieces until they turn a lovely golden brown. Drain them on paper towels and set aside.
3. Now for the magic! Grind the grated coconut, cinnamon, cloves, garlic, ginger, small onions, 1 tsp fennel seeds, red chilli powder, coriander powder, and tomato into a coarse paste. A little water helps it blend smoothly.
4. In a separate pan, heat a little more oil. Temper the 1 tbsp mustard seeds and ½ tsp fennel seeds. Once they splutter, add the curry leaves and sauté the chopped big onion until it becomes translucent.
5. Add the ground masala paste to the pan. Mix well with turmeric powder and salt. Cook for a few minutes until the masala is aromatic and the oil starts to separate from the sides. This is key for a flavorful fry!
6. Gently add the fried banana pieces to the masala. Mix carefully, ensuring the bananas are coated evenly. Cook for another 2-3 minutes.
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the bananas during steaming or frying. They should hold their shape.
• Adjust the amount of red chilli powder to suit your spice preference.
• Using a heavy-bottomed pan prevents the masala from sticking and burning.
• A pinch of asafoetida (hing) in the tempering adds a lovely depth of flavor.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment: For a milder fry, reduce the amount of red chilli powder or omit it altogether. For extra heat, add a pinch of cayenne pepper.
• Regional Variations within Kerala: Some families add a touch of tamarind pulp for a tangy flavor. Others include a few green chillies slit lengthwise.
• Festival Adaptations: During Onam or Vishnu, this fry is often served as part of the elaborate sadya (feast).

Serving Suggestions

Vazhakkai Fry is best served hot as a side dish with:

• Rice and dal
• Sambar and rasam
• Kerala-style fish curry
• Vegetable curries

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. The texture might change slightly, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of raw bananas are best for this fry? Look for the ‘Nendran’ variety if you can find it – it’s the most commonly used in Kerala. Otherwise, any firm, green raw banana will work.
• Can I use store-bought coconut paste instead of freshly grated coconut? Yes, you can! But the flavor won’t be quite as vibrant. Use about 1/3 cup of unsweetened coconut paste.
• How do I adjust the spice level of this dish? Start with less red chilli powder and add more to taste. You can also remove the seeds from the chillies before grinding for a milder flavor.
• What is the best way to prevent the bananas from becoming mushy? Don’t oversteam or overfry them. They should be tender-firm, not soft.
• Can this dish 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 and assemble the dish just before serving for the best texture.

Enjoy this little piece of Kerala in your kitchen! Let me know how it turns out in the comments below. Happy cooking!