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Vazhakka Mezhukkupuratti (Raw Banana Vegetable)

  • Duration: 25 minutes
  • Serves: 2-4 people
  • Spice Level: Medium

Authenticity Slice

Use raw bananas. In order to remove banana stain, wash it with salt, water or boiled rice water after slicing them. Traditionally, Keralites prefer cooking with coconut oil, but you can cook it with an oil of your choice.

Trivia Tadka

Mezhukkupuratti literally means coated with oil. Vazhakka or kaccha kela is easily available in Kerala, as most Malayalees grow plantain in their backyard, which explains this recipes popularity. 


  • Raw banana, (kaccha kela) chopped (2)
  • Onion, finely chopped (1)
  • Green chilli, finely chopped (1)
  • Dry red chillies (sabut lal mirch) (1-2)
  • Ginger (adrak), finely chopped (1 piece)
  • Garlic (lasoon), finely chopped (3)
  • MTR Haldi Turmeric Powder (1 tsp)
  • Split black gram (urad dal) (1 tsp)
  • Mustard seeds (sarson) (1 tsp)
  • Curry leaves (kadi patta) (5-6)
  • Coconut Oil (1 tbsp)


  • In a pan, pour some water and cook the chopped raw banana pieces. Add a bit of haldi and salt to this.
  • Drain and set it to cool. Then, slightly crush adrak and lasoon with a pestle and keep it aside for later.
  • Heat some oil in a kadhai and toss the sarson. As it crackles, add urad dal and fry till they turn pink-ish.
  • Now, add the crushed adrak-lasoon mix and sabut lal mirch. Sauté for some time. 
  • Then, add the chopped onion, kadi patta, green chillies and sauté till the onion turns pink. To this, add haldi, the MTR Lal Mirch/Chilli Powder and salt (only if needed).
  • Then, add the cooked raw bananas and stir well after adding a little water. Cover the kadhai with a lid, and cook till the bananas turn golden brown and till there’s no trace of water, else the dish will become sticky.
  • Serve hot with rice and sambhar or any other curry/gravy.

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