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Top 10 Raw Banana Recipes
Last Updated : Aug 04,2018
Top 10 Raw Banana Recipes
Raw banana is used in popular South Indian recipes, especially Kerala recipes, like Avial and Upperi that are prepared on special occasions and festivals like Onam. Being easily available and quick-cooking, it is also used regularly as part of everyday cooking.
Having a neutral flavour like potatoes, it also fits effortlessly into mixed vegetable preparations like Oondhiya and South Style Mixed Veg Curry.
It is an essential ingredient in the Jain adaption of dishes like Vada Pav and Pav Bhaji. You can also make zesty kebabs and bhajiyas with raw bananas!
Here are some of the most popular recipes on our website that use raw bananas. For many more tasty options, head to our website.
Handling Raw Bananas
While peeling and chopping the raw bananas, you may want to grease your palm and fingers, especially the finger nails with a little oil because some raw bananas tend to have slightly sticky goo that discolours your skin and nails. However, even if you do end up with sticky and grey coloured hands, don’t worry, just apply a little oil and wash it off with soap. Your hands will be sparkling clean again!
If you want the raw banana cubes to retain their shape in the curry, then it’s better to cook the raw bananas with the peel on. Then remove the peel, let it cook and then cut. Otherwise, you can just peel and chop the raw bananas and add them with the other veggies while cooking. Remember they cook very fast.
Although raw banana has a bland taste, it has a characteristic aroma that adds value to any dish. Plus, it also absorbs flavours well. This makes it a very useful ingredient for several curries, snacks and starters. You are sure to enjoy your culinary experiments with the raw banana – and we will stand by you with loads of tasty recipes!
Top 10 Indian Raw Banana Recipes
top 10 raw banana recipes
Avial is a dish that originated in kerala, but gained an equal fanfare in tamilnadu as well. Rare is the wedding or festive menu that does not include avial! the key to making excellent avial is to pay equal attention to the visual appeal – vegetables with contrasting colours such as carrot, beans, pumpkin etc are chosen, sliced evenly into thin 1 inch long pieces, and cooked to a crunchy consistency. If you’ve done this, you’ve crossed half the bridge successfully!
Oondhiya is a classic Gujarati
preparation of vegetables and fenugreek dumplings cooked in an aromatic blend of spices. A traditional recipe that is very popular in surat, the original version requires hours on end! Here, we have presented a faster version using a pressure cooker
that also uses less oil.
To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… I am reminded of Jalabi
and oondhiya… trust me, that is the perfect combination to win a Gujarati's heart!
This is an awe-inspiring snack from the traditional cuisine of Kerala. Crunchy, deep-fried raw banana roundels are bathed in jaggery syrup and coated with powdered sugar to make a crisp and sweet snack with a rustic, traditional taste.
The coating of powdered sugar enhances the mouth-feel of the Upperi and gives it an appetizing appearance while spices like cardamom and dry ginger give it a wonderful aroma and taste.
When you add the powdered sugar, it might be a little difficult to mix because the syrup starts solidifying, but still make a good effort and mix it well with a spoon.
Once it starts cooling down, you can separate the pieces and coat each piece with your hands. After it cools down completely, store it in an airtight container. Upperi has a long shelf life.
Other variants of banana crisp recipes that you may like - Yellow Banana Chips
and Banana Pepper Wafers
Mumbai’s very own burger, now made in Jain style! Vada Pav is part and parcel of Mumbai’s culture, a signature dish on its street food scene.
While it usually uses potatoes, onions, ginger and other ingredients not used by Jains, this version substitutes potatoes with raw bananas.
With flavour enhancers like green chillies and lemon juice, this Jain Vada Pav tastes just as awesome as the original, and you will not find anything amiss! Relish it in the typical Mumbai way, with deep-fried green chillies.
You can also try other Jain-friendly recipes like Jain Pav Bhaji
and Baked Layered Coconut Rice with Curry
A traditional preparation from Kerala where "kai" means plantain and 'kutan' means curry. Coconut, cumin seeds and ginger combined with curds to make this delicious plantain curry. Enjoy this traditional preparation with steamed rice
Lose yourself in the scrumptiousness of these yummy bhajias made of raw bananas. The Kela Bhajia is a fabulous tea-time snack
, with the inimitable flavour of raw bananas coated with a batter of besan flavoured with asafoetida and carom seeds.
These Raw Banana Fritters must be served fresh, to enjoy the awesome crispness and the burst of flavour caused by carom seeds.
Perfect Chana Dal Seekh Kebabs, made with the ideal proportions of chana dal, raw banana and chopped cabbage, excitingly flavoured with mint, green chillies and spice powders, can be served as a starter or as an accompaniment to tea. What makes this recipe different from other kebab recipes is that the chana dal is neither soaked not cooked, but roasted and powdered before adding to the dough. This imparts a rich aroma and a luxuriant texture to the kebabs, which is sure to attract everybody.
cuisine generally uses a lot of coconut. However, it is used in a balanced way with the required amount of spices, tamarind, etc.
In this delicious South Style Mixed Veg Curry, a colourful assortment of veggies is cooked with a richly-textured paste of coconut, cumin seeds and green chillies.
This spicy curry gets a tangy twist with the addition of tamarind pulp. In some ways, this is a variant of the popular South Indian dish called Avial, which uses thick curds instead of tamarind to perk up the curry.
If you thought Pav Bhaji cannot be made without potatoes, then this recipe will be an eye-opener for you. Made with raw bananas and other vegetables spiced up with red chilli paste and pav bhaji masala, this delicious bhaji tastes as wonderful as the original, especially after you garnish it with lemon juice and coriander. Hand-in-hand with buttered and toasted pav, this Jain Pav Bhaji is so delectable, you will actually feel a mild pinch of sorry deep down your heart when the plate becomes empty!
An ideal recipe for a traditional celebration at home. Toovar dal is pressure-cooked and blended with an assortment of vegetables: carrots, pumpkin, raw banana and brinjal and simmered with masalas, till every ingredient blends with another for a flavorful meal.
This dal goes well with Parathas
as well as Cooked Rice
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