surti raw banana

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What is surti raw banana, kerala banana, banana for yellow chips?

The terms "Surti raw banana" and "Kerala banana" refer to specific varieties of unripe bananas that are prominent in Indian cuisine, particularly in the regions their names suggest. While both are raw bananas, meaning they are harvested before ripening and are starchy and less sweet, they possess distinct characteristics and culinary applications. Understanding these differences is key to appreciating their roles in Indian cooking.

 

Surti raw bananas, as the name implies, are commonly found in and around the Surat region of Gujarat. They are typically longer and thicker compared to other raw banana varieties. Their peel is a deep green and quite thick, requiring a knife or peeler for removal. The flesh inside is slightly yellowish. These bananas are not as readily available in regular vegetable shops and often need to be specifically requested, indicating their somewhat specialized usage.

 

Kerala bananas, on the other hand, refer to the Nendran variety, which is extensively cultivated in Kerala. These bananas are also relatively long and thick and remain green when raw. They are a staple in Kerala's culinary landscape, used in a wide array of dishes across different stages of ripeness. Even when raw, the Kerala banana has a unique starchy quality that lends itself well to various cooking methods.

 

The primary use of Surti raw bananas in Indian cooking is for making yellow banana wafers or chips. Their texture and starch content make them ideal for slicing thinly and deep-frying to a crisp. These chips are a popular snack, often seasoned with salt and spices. The Surti variety's specific characteristics contribute to the desired texture and appearance of these particular banana wafers.

 

Kerala bananas, being more versatile in their raw state, are used in a broader range of dishes. When unripe and green, they are often cooked in savory curries, stir-fries, and soups, similar to plantains. A popular preparation is "Erisheri," a dish where raw bananas are cooked with coconut, lentils, and spices. They are also used to make savory snacks and are even ground into flour for various gluten-free preparations.

 

In essence, while both Surti raw bananas and Kerala bananas are unripe and starchy, their distinct textures and flavors have led to specific culinary preferences. Surti raw bananas are particularly favored for making crispy banana wafers, while Kerala bananas are a more versatile ingredient, finding their way into a wider variety of both savory and occasionally sweet dishes in South Indian cuisine, showcasing the diverse ways raw bananas are utilized across India.

 

Also Known as

Kerala Banana, Nendran Plantain and Raw Nendran Banana

 

 

 

How to select surti raw banana, kerala banana, banana for yellow chips

 

• Buy longer and thicker raw bananas with a green peel, which indicates that they are really raw.

• When ordering from the vegetable vendor, make it clear that you want Surti raw bananas or Kerala bananas – the ones used to make yellow banana wafers.

• They do not have a curve like the normal raw bananas have. They are almost straight and long.

• Buy ones with the stem intact. Without the stem, they may become dark and may attract insects and mosquitoes.

 

 

Culinary Uses of surti raw banana, kerala banana, banana for yellow chips

 

• Surti raw banana is used for making yellow banana wafers.

 

 

How to store surti raw banana, kerala banana, banana for yellow chips

 

• Once bought, store at room temperature for 1 to 2 days until use. After that, it will start ripening.

 

 

 

 

 


 

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