Kerala-Style Raw Banana CurryVeg
Discover the authentic taste of Kerala with this easy and delicious Raw Banana Curry. Perfect for pairing with steamed rice, this simple yet flavorful vegetarian dish uses raw bananas, fresh coconut paste, and a aromatic tempering of mustard seeds and shallots. Whether you are looking for a quick weeknight meal or a comforting side for your lunch, this recipe brings the traditional flavors of South Indian cuisine straight to your kitchen. Simple to make, wholesome, and truly satisfying.
Ingredients
Main Ingredients:
2 medium Raw Banana
1 medium Tomato
1 no. Green Chilli
as needed Curry Leaves
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Red Chilli Powder
as needed Salt
as needed Water
Coconut Paste:
1 cup Grated coconut
1 tsp Cumin Seeds
Tempering:
2 tbsp Coconut Oil
1 tsp Mustard Seeds
as needed Dry Red Chilli
4 small Onion (finely chopped)
1 tsp Kashmiri Red Chilli Powder
Instructions
Step 1— Preparation
1
Peel the raw bananas, dice them into medium-sized pieces, and wash them in salted water to prevent discoloration.
2
Cut the tomato into rough pieces.
3
Prepare the coconut paste by blending the grated coconut and cumin seeds (jeera).
4
Start by pulsing without water to crush the ingredients, then add a little water and blend until smooth.
Step 2— Cooking the Curry
1
In a clay pot or cooking vessel, add the diced raw bananas and the chopped tomatoes.
2
Add enough water to cover the ingredients, then stir in the green chili and curry leaves.
3
Add the turmeric powder, coriander powder, chili powder, and salt. Mix everything well.
4
Cook on medium flame until the banana wedges are tender.
5
Once the bananas are cooked, pour in the prepared coconut mixture.
6
Stir well and let it simmer on low flame for about 5 to 6 minutes.
7
Keep the pot uncovered during this time to achieve the desired consistency.
Step 3— Tempering (The Final Touch)
1
In a separate pan, heat the coconut oil.
2
Add mustard seeds and wait for them to splutter.
3
Add the dry red chilies and finely chopped small onions (shallots).
4
Sauté the mixture until the onions turn a light golden color.
5
Turn off the flame, add the Kashmiri chili powder, and mix quickly.
6
Pour this tempering over the prepared curry.
7
Give the curry a final gentle mix and serve warm with rice.
