Kerala Vazhakka Parippu Erissery is a traditional Kerala dish that combines raw banana (Vazhakka) and dal (Parippu) with spices and grated coconut.
Kerala Vazhakka Parippu Erissery or Raw Banana Dal Curry, is a beloved dish from Kerala. This vegetarian delicacy combines the earthy flavors of raw banana with the protein-rich goodness of dal (lentils), creating a perfect balance of taste and nutrition. The dish is a staple in Kerala cuisine and is often prepared during festivals and special occasions.
Health Benefits of Raw Banana:
Nutritionally, green bananas are rich in vitamins, minerals and fiber, and they contain a starch that helps control blood sugar, lower blood cholesterol and manage weight.
Research on coconut oil has shown that it improves/reverses the effects of Alzheimer’s and helps treat hypothyroidism.
Kerala Vazhakka Parippu Erissery Recipe:
Erissery is a spicy thick curry made of vegetables like pumpkin, raw bananas, yam, alone or in combination with beans or lentils. Erissery is an unavoidable item in Kerala sadhya, which we generally serve on fresh plantain leaves.
In northern Malabar, Erissery is usually served as a side dish, whereas in middle Travancore it is not as thick in consistency and often served as a main curry with rice, alongside a good spoonful of ghee.
- To make this Kerala Kaya Parippu curry, firstly peel and cube the raw green bananas.
- Clean and wash Toor dal.
- Next put cubed raw bananas and tur dal in the pressure cooker. Add 1/2 tsp turmeric and 2 cups of water. Close the lid and pressure cook over medium heat for 15 minutes.
- Meanwhile grind grated coconut with cumin seeds, green chillies and garlic into a smooth paste.
- Keep the prepared coconut mixture aside.
- Once the pressure releases, lightly mash the cooked raw banana and dal. Take care not to totally mash it, as the curry will turn thick and sticky.
- Now add the prepared coconut paste to the mashed dal-green banana curry. Sprinkle salt to taste and cook over low heat for about five minutes till the gravy thickens. Set aside.
- To prepare the tempering, heat about 1tbsp of oil in a tadka pan.
- Splutter mustard seeds. Then add the shallots and fry till they brown.
- Next toss in the dry red chillies and 1/4 th cup of grated coconut. Fry till the coconut browns and you get the nice aroma of fried coconut and shallots.
- Lastly add fresh curry leaves to the pan.
- Pour the tempering over the kaya parippu curry. Stir gently so that all the ingredients are well combined.
- Serve Vazhakka and Parippu Erissery with hot rice and pickle.
If you are searching for more aratikaya recipes, then do try out Plantain Patties
Serving Suggestions
Kerala Vazhakka Parippu Erissery pairs wonderfully with steamed rice, making it a perfect comfort food for lunch or dinner. You can also serve it alongside other traditional Kerala dishes such as:
- Kerala Matta Rice
- Appam
- Kerala Parotta
- Pappadam
The combination of flavors and textures will transport you to the lush landscapes of Kerala with every bite.
Vazhakka And Parippu Erissery Variations
While the traditional Kerala Vazhakka Parippu Erissery recipe is delicious on its own, you can experiment with these variations:
- Add vegetables: Include diced carrots or pumpkin for added nutrition and color.
- Spice it up: Increase the number of green chilies or add a pinch of red chili powder for extra heat.
- Coconut milk: For a creamier texture, add a splash of coconut milk towards the end of cooking.
- Jaggery sweetness: Add a small piece of jaggery to balance the flavors with a hint of sweetness.
Tips for perfect Kerala Vazhakka Parippu Erissery:
- Choose firm, unripe raw bananas for the best texture.
- Don’t overcook the raw bananas to maintain their shape and prevent mushiness.
- Adjust the consistency of the curry by adding more or less water according to your preference.
- Use fresh coconut for grinding to enhance the authentic flavor of the dish.
Kaya Parippu Recipe details below:
Vazhakka Parippu Erissery
Ingredients
- Raw bananas - 3-4
- Yellow dal/ Toor Dal – ½ cup
- Coconut - 1 cup
- Green chilies - 4-5
- Garlic – 2 pods
- Cumin seeds – ½ tsp
- Turmeric powder – ½ tsp
- Salt to taste
- Refined oil - 1 tbsp
For Tempering:
- Shallots - 3-4 chopped
- Red chillies - 2-3
- Mustard seeds - 1 tsp
- Grated coconut – ¼ cup
- Curry leaves - 6-8
Instructions
- Cut the raw bananas into small cubes.
- Wash the dal.
- Pressure cook raw bananas and dal with turmeric on medium flame for about 15 minutes.
- Grind the grated coconut, green chilies, cumin seeds and garlic pods into a fine paste.
- Mash the pressure-cooked bananas and dal slightly. Do not overdo, as it will become sticky and thick.
- Add salt and coconut paste (step 4) to the mashed bananas and cook for about 5 minutes over low flame. Keep aside when done.
- Take a separate pan and heat it. Add 1 tbsp oil.
- Add mustard seeds and when they splutter, add the chopped shallots and fry till they turn golden brown.
- Add the red chillies and grated coconut and keep frying until the coconut turns brown. You will start getting the distinct smell of coconut and shallots.
- Finally add the curry leaves to the tempering.
- Add the contents of the pan to the cooked bananas and coconut paste.
- Stir the contents and serve Vazhakka and Parippu Erissery with rice and pappadams.
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