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green plantains recipe south indian style

Green Plantains Stir Fry Recipe With Coconut & Spices

This stir fried green plantains with coconut and spices makes a yummy, healthy side with rice which is often enjoyed in many parts of South India.
This easy vegetarian/vegan side dish can be also prepared using regular green bananas.
Course Side Dish
Cuisine Indian
Keyword green plantains recipe kerala style, green plantains recipe south indian, kaya thoran, vazhakka poriyal, vazhakka thoran
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 173kcal


  • 2 medium sized green plantain bananas
  • 1 cup grated or shredded coconut unsweetened
  • 1 teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 2 cloves garlic crushed or use 2 teaspoons garlic powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 4 dry red chilies broken
  • 1 string curry leaves make sure there is no water in leaves
  • 3 tablespoons coconut oil
  • ¼ cup water add little more later if needed
  • ½ teaspoon salt adjust as needed


  • Peel the skin of green plantains and cut them into small even sized cubes (You may keep the peels if you like, as they are edible).
  • Heat 2 tablespoons of coconut oil in a large thick bottomed pan and add mustard seeds.
  • When mustard seeds splutter, add the broken dry red chilies and curry leaves, fry for a few seconds.
  • Add the chopped green bananas to the pan, add enough salt and lightly fry for about a minute in low heat.
  • You shouldn't stir the green bananas at this point, as they tend to stick because of the texture. It is very much fine if they stick to the pan at this point, as it is natural, and it will change as it gets cooked. Make sure you keep the heat low at this time.
  • Add the water to the pan and as the mixture starts boiling, close the pan with lid and cook the green plantains for about 6 minutes or until the plantains are cooked.
  • Meanwhile coarsely grind together the coconut and cumin seeds (without adding water), you can use a food processor for this. If you are using shredded coconut, you can skip the grinding and directly add the shredded coconut and cumin powder (instead of cumin seeds).
  • As the green plantains are cooked, gently toss the cooked green plantains using a good spatula. If the plantains appear to be still sticky to the bottom of the pan, it may be because they are not yet cooked. Lightly sticking to the pan is fine, but when you use a good quality spatula to toss them, they will easily come off the pan once they are cooked enough. In case the green bananas are not cooked enough and if there is no water left in the pan, you may add a little more water and then cover and cook for few more minutes. If you add too much water or if you cook for too much time than needed, the plantains will crumble and become mushy in texture.
  • Add the grind coconut mixture to the cooked green plantain bananas, add the turmeric powder and red chili powder and add the remaining 1 tablespoon of coconut oil. Gently stir the contents using the spatula and cover the pan and cook the contents for another 2 more minutes.
  • After 2 minutes of cooking, open the pan and stir the contents gently so everything will be blended nicely.
  • Green plantains with coconut and spices is now ready to serve, enjoy it hot with rice for lunch or dinner!


Calories: 173kcal | Carbohydrates: 7g | Protein: 1g | Fat: 16g | Saturated Fat: 14g | Sodium: 205mg | Potassium: 187mg | Fiber: 2g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 50.3mg | Calcium: 13mg | Iron: 1.2mg