Raw Banana & Yam Curry Recipe – Authentic Kerala Style

Last Updated on 2 months by Neha Deshmukh

Raw Banana & Yam Curry Recipe – Authentic Kerala Style

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Raw Banana & Yam Curry, made the traditional Kerala way. This dish always reminds me of my grandmother’s kitchen, filled with the aroma of coconut and spices. It’s a simple yet incredibly satisfying curry that’s perfect with rice and a dollop of yogurt. Let’s get cooking!

Servings: 8
Cooking Time: 30 mins
Preparation Time: 15 mins
Difficulty: Medium

Why You’ll Love This Recipe

This Raw Banana and Yam Curry isn’t just delicious; it’s a hug in a bowl! It’s packed with earthy flavors, a gentle tang from the yogurt, and a lovely warmth from the spices. Plus, it’s a fantastic way to enjoy these often-overlooked vegetables. It’s a staple in many Kerala homes, and I’m so excited to share this authentic version with you.

Ingredients

Here’s what you’ll need to make this Kerala-style curry:

• 1 large raw banana (about 200-250g)
• 250-300 gm yam
• ¼ tsp turmeric powder
• Salt to taste
• 1 tsp pepper powder
• 1 cup sour yogurt (about 240ml)
• 1 cup grated coconut (about 150g)
• 3 green chillies
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 5-6 dried red chillies
• 1-2 sprigs curry leaves

Ingredient Notes

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

• Raw Banana: Choose firm, green raw bananas. They should be free of blemishes. These add a lovely starchy texture to the curry.
• Yam: There are different types of yam available. I prefer the white yam (suran) for this recipe, but you can also use the purple yam if you like. The texture will be slightly different, but still delicious!
• Coconut Oil: Don’t skip the coconut oil! It’s essential for that authentic Kerala flavor. It really elevates the whole dish.
• Kerala Spices: Fenugreek seeds and curry leaves are key to the distinctive Kerala taste. They add a unique aroma and depth of flavor.
• Yogurt: Sour yogurt is best. If your yogurt isn’t sour enough, you can leave it out at room temperature for a few hours to develop a tangier flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the raw banana and yam into similar-sized pieces. About 1-inch cubes work well. Rinse and drain them to remove excess starch.
2. In an earthen pot (if you have one – more on that later!), add the vegetables, turmeric powder, and salt. Pour in enough water to cover them. Bring to a boil and cook until the vegetables are tender. This usually takes about 15-20 minutes.
3. While the vegetables are cooking, let’s make the coconut paste. Grind the grated coconut, green chillies, cumin seeds, and fenugreek seeds into a smooth paste, adding a little water as needed.
4. Once the vegetables are cooked, whisk the sour yogurt with pepper powder. Gently stir this into the cooked vegetables. Then, add the coconut paste and simmer for 5-8 minutes, allowing the flavors to meld together beautifully.
5. Now for the tempering! Heat coconut oil in a small pan. Once hot, add the mustard seeds and let them splutter. Then, add the dried red chillies and curry leaves and fry for a few seconds until fragrant. Pour this lovely tempering over the curry.
6. Cover and let the curry sit for a few minutes to allow the flavors to really come together. Serve hot!

Expert Tips

• Don’t overcook the vegetables! You want them to be tender but still hold their shape.
• Adjust the amount of green chillies to your spice preference.
• A pinch of asafoetida (hing) in the tempering adds a lovely depth of flavor.

Variations

• With Potatoes: My friend, Priya, loves adding diced potatoes to this curry for extra heartiness.
• Adding Pumpkin: A little bit of pumpkin adds a subtle sweetness.
• More Spices: Feel free to add a pinch of coriander powder or garam masala for a more complex flavor.

Vegan Adaptation

To make this curry vegan, simply substitute the sour yogurt with coconut yogurt or cashew cream. It works beautifully!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free supplier if you have a severe allergy.

Spice Level Adjustment

• Mild: Reduce the number of green chillies to 1 or omit them altogether.
• Medium: Use 3 green chillies as per the recipe.
• Hot: Add an extra green chilli or a pinch of cayenne pepper.

Festival Adaptations

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

Serving Suggestions

Serve this Raw Banana & Yam Curry hot with:

• Steaming rice
• Kerala parotta (flaky flatbread)
• A side of papadums
• A dollop of yogurt

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 type of yam to use for this curry?

White yam (suran) is traditional, but purple yam works well too!

Can I use store-bought coconut paste instead of freshly grated coconut?

Yes, you can! But freshly grated coconut really does make a difference in flavor. If using store-bought, look for a good quality paste with no added sugar.

How can I adjust the sourness of the yogurt in this recipe?

Let the yogurt sit at room temperature for a few hours to increase its sourness, or add a squeeze of lemon juice.

What is the significance of cooking in an earthen pot?

Earthen pots impart a unique earthy flavor to the food and are believed to retain nutrients better. But don’t worry if you don’t have one – a regular pot works just fine!

Can this curry be made ahead of time?

Yes, you can make it a day ahead. The flavors actually develop even more overnight! Just reheat gently before serving.

Enjoy this taste of Kerala! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below. Happy cooking!