Raw Banana Recipe – Kerala Style Vazhakkai Fry with Spices

Last Updated on 4 months by Neha Deshmukh

Raw Banana Recipe – Kerala Style Vazhakkai Fry with Spices

Introduction

There’s just something so comforting about a simple, home-style Kerala dish, isn’t there? This Vazhakkai Fry (raw banana fry) is one of those recipes that instantly transports me back to my grandmother’s kitchen. It’s a dish she’d make often, and the aroma of the tempering spices still feels like a warm hug. It’s quick, easy, and packed with flavour – perfect for a weeknight dinner or as a side dish for a festive meal. I’m so excited to share this family favourite with you!

Why You’ll Love This Recipe

This Kerala-style raw banana fry is more than just a recipe; it’s an experience. It’s wonderfully savoury, slightly sweet from the banana, and has a lovely textural contrast – soft banana with a gentle bite. Plus, it comes together in under 20 minutes! It’s a fantastic way to enjoy raw bananas, which are incredibly nutritious and often overlooked. You’ll love how simple it is to make something so delicious.

Ingredients

Here’s what you’ll need to make this flavourful Vazhakkai Fry:

• 1 Raw banana (about 200g)
• 1 Big onion, finely chopped
• 1 Green chilli, slit lengthwise
• 0.5 inch Ginger, grated
• 0.25 tsp Turmeric powder
• 1.5 tbsp Cooking oil (Coconut oil is traditional and adds amazing flavour!)
• 0.5 tsp Mustard seeds
• 0.5 tsp Urad dal (split black lentils)
• 1 tsp Chana dal (split chickpeas)
• 0.5 tsp Cumin seeds
• Salt to taste
• Optional: Lemon juice and coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! Using the right raw banana is key. Look for firm, unripe bananas with smooth, unblemished skin. They should be a pale green or slightly yellowish-green colour.

Mustard seeds are essential for that authentic South Indian flavour. Don’t skip them! They really ‘pop’ in the hot oil and create a wonderful base for the spices.

And speaking of spices, the combination of urad dal and chana dal adds a lovely nutty flavour and texture. This is a classic Kerala spice blend nuance – it’s all about layering those flavours! If you can, use coconut oil for tempering; it really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the raw banana with the skin in 3 cups of water until it’s tender. This usually takes about 8-10 minutes on the stovetop, or 2 whistles in a pressure cooker.
2. Once cooked, let the banana cool in the water. This makes peeling much easier! Peel and then cube the banana into bite-sized pieces.
3. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
4. Add the urad dal, chana dal, and cumin seeds to the pan. Sauté for about 30 seconds, until they turn golden brown and fragrant.
5. Add the chopped onions, curry leaves, green chilli, and grated ginger. Sauté until the onions are translucent – about 3-5 minutes.
6. Stir in the turmeric powder and salt. Add the cubed banana and mix well, ensuring all the pieces are coated in the spice mixture.
7. Now, here’s a little trick my grandmother taught me: gently mash a few of the banana pieces with the back of your spoon. This helps to thicken the fry slightly and gives it a lovely texture.
8. Cook for another 2 minutes on low heat, stirring occasionally.
9. Finally, if you like, squeeze a little lemon juice over the fry and garnish with fresh coriander leaves before serving.

Expert Tips

• Don’t overcook the banana! You want it to be tender but still hold its shape.
• Be careful when adding the mustard seeds – they can splutter quite vigorously!
• Adjust the amount of green chilli to your liking.
• For a richer flavour, you can add a pinch of asafoetida (hing) along with the other spices.

Variations

• My friend Priya loves to add a pinch of red chilli powder for an extra kick.
• My family sometimes adds a tablespoon of grated coconut towards the end of cooking for a more traditional Kerala flavour.
• If you’re not a fan of onions, you can omit them, but they do add a lovely sweetness.

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using a plant-based cooking oil.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce or omit the green chilli.
• Spicy: Add a pinch of red chilli powder or use a spicier variety of green chilli.

Festival Adaptations (Onam/Vishnu Festival)

Vazhakkai Fry is a popular side dish during Onam and Vishnu Festival feasts in Kerala. It’s often served as part of the sadhya – a traditional vegetarian feast served on a banana leaf.

Serving Suggestions

This Vazhakkai Fry is delicious served with:

• Rice and sambar
• Roti or paratha
• Dal
• Yogurt

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

What type of raw banana is best for this recipe?

Look for firm, unripe bananas with smooth skin. The ‘Nendran’ banana is traditionally used in Kerala, but any firm, unripe variety will work well.

Can I make this Vazhakkai Fry ahead of time?

You can boil and cube the banana ahead of time. Store it in water in the refrigerator until ready to use. However, it’s best to make the fry just before serving for the best flavour and texture.

How do I adjust the spice level of this dish?

Adjust the amount of green chilli and add red chilli powder for extra heat.

What is the best way to peel a boiled raw banana?

Cooling the banana in water makes peeling much easier. You can also make a slit along the skin and then peel it off.

Can I use a different type of oil for tempering?

While coconut oil is traditional, you can use any cooking oil you prefer, such as vegetable oil or sunflower oil.