Go Back
+ servings
raw banana curry recipe
Print

Green Banana Curry/Plantain Curry With Mung Beans

Raw banana curry with cherupayar(green mug beans), coconut and spices makes a very easy, quick and yummy vegetarian curry with rice for lunch or dinner.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 294kcal

Ingredients

  • 1 large green banana or green plantain banana
  • 1 cup green mung beans whole
  • 3 cups water plus more as needed
  • ¼ teaspoon salt or as needed
  • 2 cloves crushed garlic
  • 3 green chilies
  • 1 teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 tablespoon coriander powder
  • ½ teaspoon cumin seeds
  • 1 teaspoon ghee optional
  • 1 cup grated coconut 1 cup

For seasoning

  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 5 dry red chilies broken
  • 1 string curry leaves make sure the leaves have no water

Instructions

  • Wash and peel the green banana or green plantains, chop the plantain in to small cubes. Transfer the sliced green bananas to the pressure cooker.
  • Wash the green mug beans very well and add this also to the pressure cooker.
  • Add the water, salt and mix everything well.
  • Also add the crushed garlic, turmeric powder, red chili powder, 2 green chilies, coriander powder and also ghee, mix everything well and close the pressure cooker with lid.
  • Cook the contents for about 2 to 3 whistles or for about 10 to 12 minutes of cooking time. Once the cooking is done, switch off the pressure cooker and wait for the cooker to cool down.
  • Meanwhile grind the coconut, cumin seeds and one green chili really well. Keep this grind coconut mixture aside.
  • Once the pressure cooker is cooled, open the cooker and see if the green mung beans (cherupayar) and ethakka (green plantain banana) is cooked well and soft.
  • Stir the contents well and add the grind coconut mixture to the pressure cooker, stir everything well again.
  • Check the salt and add more if needed, also add more water as needed for the gravy, and stir well to mix the contents.
  • Heat the contents in medium heat for another 2 to 3 minutes, stirring occasionally so that the coconut mixture will blend nicely with the cooked plantains and mung beans. Once the cooking is done, switch off the stove and let us make the seasoning for the curry.

To Prepare The Seasoning

  • To make the seasoning, heat the oil in a small pan, and when the oil is hot, add the mustard seeds.
  • When the mustard seeds splutter, add the broked dried red chilies and curry leaves, fry for a few seconds.
  • Pour the prepared seasoning over the curry, gently mix in. Serve the easy and delicious mung bean plantain curry with rice and other side dishes for an easy, yummy Kerala style lunch or dinner.

Nutrition

Calories: 294kcal | Carbohydrates: 31g | Protein: 10g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 2mg | Sodium: 196mg | Potassium: 667mg | Fiber: 10g | Sugar: 6g | Vitamin A: 460IU | Vitamin C: 65.7mg | Calcium: 76mg | Iron: 3.9mg