Nenthrakkaya Kalan is one of those recipes that reminds me why I fell in love with Kerala cuisine. This humble raw banana curry might look simple, but don’t let that fool you. The magic happens when tender banana pieces meet creamy yogurt and fresh coconut paste. Every spoonful delivers that perfect balance of mild spices and comforting flavors. I learned this recipe from my neighbor who’s from Kerala, and now it’s become a regular in my kitchen rotation.
About the Recipe
This recipe deserves a spot in your cooking repertoire because it’s both nourishing and incredibly satisfying. Raw bananas are nutritious and filling, while the coconut-yogurt base creates a rich, creamy texture that’s hard to resist. The best part? You probably have most ingredients at home already. It’s budget-friendly, feeds a family well, and tastes even better the next day. This curry represents the heart of Kerala cooking – simple ingredients creating extraordinary flavors.
Why You’ll Love This Recipe
You’ll appreciate how forgiving this curry is for beginners. The cooking process is straightforward, and there’s room for small adjustments along the way. The aroma that fills your kitchen while the tempering sizzles is without a doubt divine. I love how the raw bananas absorb all those wonderful flavors, becoming tender and creamy. The curry has this comforting, homestyle quality that makes every meal feel special. Plus, it’s naturally vegetarian and pairs beautifully with both rice and flatbreads.
Nenthrakkaya Kalan
Cooking Tips
Choose raw bananas that are firm but not too hard – they should yield slightly to pressure. Don’t skip the tempering step; it adds incredible depth to the final dish. Keep the yogurt at room temperature before adding to prevent curdling. Stir the curry gently once you add the yogurt to maintain its creamy texture. The gravy should coat the bananas nicely but not be too thick.
Serving and Storing Suggestions
This recipe serves 3-4 people and takes about 30 minutes from start to finish. Serve hot with steamed rice or roti for a complete meal. The curry tastes wonderful the next day – just reheat gently and add a splash of water if needed. Store leftovers in the refrigerator for up to 3 days. The flavors actually develop more after resting overnight.
Similar Recipes
- Aviyal (Mixed vegetable curry)
- Olan (Ash gourd and black-eyed peas curry)
- Sambar (Lentil vegetable curry)
- Kootu (Vegetable and lentil stew)
Nenthrakkaya Kalan
Ingredients
- 1 Raw Bananas (peeled, slit lengthwise, cubed)
- 2 Small Onions (chopped)
- 1 Green Chillies (chopped)
- 1/4 tsp Pepper Powder
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 3/4 Salt (or as per taste)
- 1 cup Thick Curd whisked
Ground to a fine, smooth paste:
- 1/2 Coconut (grated)
- 1 Small Onions (chopped)
- Cumin Powder (a pinch)
- 3/4 cup Water
For Tempering:
- 3/4 tbsp Coconut Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 1 Small Onions (chopped)
- Curry Leaves (handful)
Instructions
- Heat a pan over moderate heat.
- Add the cubed bananas with small onions, green chillies, pepper powder, red chilli powder, turmeric powder, salt and 1/2 cup water.
- Reduce heat and cook for about 10 minutes.
- Add curd and simmer for 4 to 5 minutes.
- Add the ground paste.
- Simmer over low heat till the gravy thickens.
- Heat oil in a pan for tempering.
- Add the mustard seeds, curry leaves and fenugreek seeds.
- When the mustard seeds start to splutter, add the onions and fry till brown.
- Pour this into the banana currry.
- Mix well and serve hot.
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Frequently Asked Questions
Can I use regular bananas instead of raw bananas?
No, regular ripe bananas won’t work here. They’ll become too mushy and sweet for this savory curry. Raw bananas (green bananas) hold their shape during cooking and have a mild, starchy flavor that absorbs the spices beautifully.
What should I do if my yogurt curdles in the curry?
This usually happens when yogurt is too cold or the heat is too high. Always use room temperature yogurt and keep heat on low when adding it. If it does curdle, don’t worry – the taste won’t be affected, just the appearance.
How can I make this curry thicker or thinner?
For a thicker curry, simmer uncovered for a few extra minutes to let excess liquid evaporate. To thin it out, add a little warm water or coconut milk gradually until you reach your desired consistency.
