Lenten Recipes: A Syrian Christian Raw Banana Curry

This Lenten season, Tresa Francis takes us into her Kerala Syrian Christian kitchen, which sees a variety of vegetarian dishes, elegant and simply cooked. Much of it features seasonal produce, and is prepared to satiate a meat-forward community as they abstain from fish and meat for 40 days. Find her other recipes here and here. 

A part of Lent was always celebrated in either of my grandparents' houses, which is why these dishes hold so many memories for me. Kaya Curry or Vazhakka Udachu, made with raw banana, was one of the dishes that made giving up meat for Lent bearable. Combined with Chinese potato (koorka) or yam as accompaniments, it truly came alive with flavour.

Recipe for Vazhakka Udachu Curry

Ingredients
2 raw bananas, peeled and cubed
1 whole coconut, grated
4 green chillies
a pinch of turmeric powder
6 shallots
1 sprig curry leaves
1 tsp cumin powder
3 cloves garlic
1/2 tsp mustard seeds
2 whole red chillies
Salt, as per taste
Water, as needed

Method

In a pot, add raw banana cubes, turmeric powder, green chillies, salt, and enough water to cook the bananas.
Once the bananas are cooked, mash them lightly until they have a coarse consistency.
In a grinder, blend grated coconut, shallots, garlic, cumin powder, and green chillies into a smooth paste.
Add this paste to the mashed bananas and bring to a gentle boil. Add water if needed to adjust the consistency.
In a separate pan, heat coconut oil. Add mustard seeds and let them splutter. For the tempering, add thinly sliced shallots, whole red chillies, curry leaves, and grated coconut. Fry until golden brown.
Pour the tempering over the curry, mix well, and serve hot.

Tresa Francis is a lawyer-turned-chef  who runs her restaurant, Coracle at BIC, Bengaluru, alongside a very successful catering business, Travancore Tasties. Her cooking is rooted in the Syrian Christian cuisine of her ancestors and the vibrant Malabar flavours of her Kerala upbringing.

Images by Saina Jayapal


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