Raw Banana Recipe- Kerala Style with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Raw Banana Recipe – Kerala Style With Coconut & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style raw banana curry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s a little different, a little spicy, and utterly delicious. Trust me, you’ll love it!

Why You’ll Love This Recipe

This raw banana curry (often called vazhakkai curry in Malayalam) is a fantastic blend of flavors. The slight sweetness of the raw banana beautifully complements the spicy, aromatic masala. It’s a relatively quick dish to make, perfect for a weeknight meal, and it’s a wonderful way to experience the vibrant flavors of Kerala cuisine. Plus, it’s naturally vegetarian and can easily be adapted to be vegan and gluten-free!

Ingredients

Here’s what you’ll need to make this Kerala raw banana curry:

• 1 medium-sized raw banana
• 3 tablespoons coconut, grated (about 45g)
• ½ teaspoon fennel seeds (about 2g)
• ½ teaspoon pepper, coarsely ground (about 1g)
• 4 garlic pearls
• ¼ inch cinnamon piece
• 1 clove
• 4 red chilies (adjust to your spice preference)
• 1 teaspoon turmeric powder (about 5g)
• 2 teaspoons oil (coconut oil is traditional!) (about 10ml)
• ½ teaspoon mustard seeds (about 2g)
• 1 sprig curry leaves
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients!

• Raw Banana: Using raw, unripe bananas is crucial. They have a firm texture and a slightly starchy flavor that works perfectly in this curry. Look for bananas that are green and hard to the touch.
• Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut works in a pinch. If using desiccated, you might want to add a tablespoon of water to the masala paste to help it bind.
• Fennel Seeds: Don’t skip these! Fennel seeds add a lovely anise-like flavor that’s characteristic of Kerala cuisine.
• Kerala Spices: The combination of cinnamon, clove, and red chilies is what gives this curry its unique Kerala flavor profile. Feel free to adjust the amount of red chilies to control the heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the raw banana into bite-sized cubes. Now, here’s a little trick my grandmother taught me: soak the banana cubes in water for about 10-15 minutes. This prevents them from turning brown.
2. While the banana is soaking, let’s make the masala paste. Grind the coconut, fennel seeds, pepper, garlic, cinnamon, clove, and red chilies into a coarse paste. You can use a blender or a traditional stone grinder – both work beautifully.
3. Drain the banana cubes and mix them with the ground masala paste and salt. Give it a good mix, ensuring all the banana pieces are coated. Let this marinate for about 15 minutes. This allows the flavors to meld together.
4. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and curry leaves. Let them splutter – that’s when you know the oil is nicely flavored.
5. Add the marinated banana mixture and turmeric powder to the pan. Sauté for a few minutes until everything is nicely aromatic.
6. Add ¼ cup (60ml) of water, cover the pan, and simmer on low heat for about 10-15 minutes, or until the banana softens.
7. Uncover the pan, and cook on medium heat for another 5-7 minutes, stirring occasionally, until the curry turns a beautiful golden brown. Adjust the salt to your liking.
8. Serve hot!

Expert Tips

• Don’t overcook the banana – you want it to be tender but still hold its shape.
• Using coconut oil really enhances the flavor of this dish.
• If the masala paste is too thick, add a splash of water while grinding.

Variations

• With Potatoes: My friend, Priya, loves adding diced potatoes to this curry. It makes it even more filling!
• Adding Onions: For a sweeter flavor, sauté a finely chopped onion in the oil before adding the mustard seeds and curry leaves.
• More Veggies: Feel free to throw in some other vegetables like green beans or carrots.

Vegan Adaptation

This recipe is almost vegan as is! Just ensure you’re using oil that is vegan-friendly.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment

• Mild: Reduce the number of red chilies to 2 or even 1.
• Medium: Use 4 red chilies as per the recipe.
• Hot: Add 6-8 red chilies, or a pinch of cayenne pepper.

Festival Adaptations

This curry is often made during Onam and Vishu celebrations in Kerala. It’s a part of the sadya (festive meal) and adds a lovely touch to the spread.

Serving Suggestions

This raw banana curry is best served hot with steamed rice. A side of papadum (Indian crispbread) and a dollop of yogurt complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to prevent the raw banana from discoloring?

Soaking the chopped banana in water is the easiest and most effective way to prevent discoloration. A little lemon juice in the water also works!

Can I use a food processor to make the masala paste?

Absolutely! A food processor works just as well as a blender. Just be careful not to over-process the paste – you want it to be coarse, not completely smooth.

What type of oil is traditionally used in Kerala cooking for this dish?

Coconut oil is the traditional choice. It adds a wonderful aroma and flavor that complements the other ingredients.

Can this dish be made ahead of time?

You can prepare the masala paste ahead of time and store it in the refrigerator for up to 2 days. However, it’s best to cook the curry just before serving for the best flavor and texture.

What is the best rice to serve with this raw banana curry?

Steamed white rice, like matta rice (Kerala red rice) or basmati rice, is the perfect accompaniment.