Here is a traditional Kerala lunch side dish recipe. Chena and Kaya are two of my fav veggies. I guess, it both has a meaty texture and that's why I like it so much ;)
Back home, this dish is made very often and even as kids me and my cousins used to enjoy this dish. What I like best about this dish is eating up the bits that's stuck to the vessel. The taste of coconut combined with starch of raw banana with a hint of coconut oil, somehow makes it irresistible :)
Hope you will also enjoy this dish.
Here is the recipe…
Cook cleaned vazhakka with salt, turmeric and 2.5 cups water. Bring it to a boil and let it simmer, till the vazhakka is cooked and water is almost dried…

Crush together coconut, green chillies, cumin and small onion (3), using a mortar and pestle…

Once vazhakka is cooked and water is almost dried, make a well in the centre and add the coconut mixture to this. Cover the coconut mixture with vazhakka and cover and cook for 5-7 mins on low flame…

Heat oil in a pan and crackle the mustard seeds. Add curry leaves and small onion, when small onion begins to brown, add dry red chilli, fry for a min or two and add it to the vazhakka mixture…

Ingredients
- 550 gms Vazhakka (Raw Banana) (cubed)
- 1/2 tsp Turmeric powder
- 3/4 cup Grated Coconut
- 3 Green chilli (chopped)
- a pinch Cumin
- 3 Small onion / Pearl onion (sliced)
To temper
- 5 Small onion / Pearl onion (sliced)
- 2 Dry red chilli
- 1/2 tsp Mustard seeds
- Curry leaves
- Salt
- Coconut oil
Instructions
- Cook cleaned vazhakka with salt, turmeric and 2.5 cups water. Bring it to a boil and let it simmer, till the vazhakka is cooked and water is almost dried.
- Crush together coconut, green chillies, cumin and small onion (3), using a mortar and pestle or pulse it in the mixie for a few seconds.
- Once vazhakka is cooked and water is almost dried, make a well in the centre and add the coconut mixture to this. Cover the coconut mixture with vazhakka and cover and cook for 5-7 mins on low flame. Remove the lid and mix well. If the mixture is sticking to the pan, add some hot water and mix well.
- Heat oil in a pan and crackle the mustard seeds. Add curry leaves and small onion, when small onion begins to brown, add dry red chilli, fry for a min or two and add it to the vazhakka mixture.
- Serve hot with rice.
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