What I cooked for Lunch?-Nendran Kaya payar Mezhukkupuratti – Raw banana Cowpeas Stir- fry

Banana which has a lot of health benefits can be used either as ripe or unripe. Banana is a commonly grown in our place. Even in houses, they are grown quite common. There are different breeds of banana available. Nendran Pazham(Ethapazham) is quite famous in Kerala. They are used for making chips. Nendran kai chips is my favourite snacks. The thin slices of this plantain are fried in Coconut oil and seasoned with salt. My neighbour has sent me Nendran kai(Raw plantain), Kanthari Milaku(Bird’s eye chilli) and fresh cowpeas grown from her backyard garden in Kerala and she gave me an idea to make out this Kerala style stir fry with Raw banana and cowpeas. As this raw banana and cowpeas may cause gas. Add garlic to it.I also got chips she made it was so tasty. I and my daughter finished it within minutes. This raw banana, cowpeas stir-fry is so nutritious. I cooked this mezhukkupuratti along with White Rice and a simple Tomato curry. Now let’s see the recipe of this Stir-fry.

Preparation Time: 10 mins
Cooking Time: 20 mins
Serves: 4 Persons 


Nendran kai/Raw banana – 2(Peeled, chopped into cubes) 
Vanpayar /Field peas/Cowpeas – 1cup
Turmeric powder – 1/2 tsp
Salt as required

For Crushing

Small onions /shallots – 1/2 cup
Garlic – 6 pods
Dried red chilli – 4(adjust as per your taste)

For Tempering 

Coconut oil – 2 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – 2 sprigs
Kashmiri chilli powder – 1 Tsp


1. Trim both the ends of the plantain. Peel off the skin and chop them into cubes. Put them into a bowl of water to avoid discolouration. I used fresh cowpeas. Peel the shallots and garlic. Keep all the ingredients ready. Add the chopped plantain and cowpeas into a pressure cooker along with Turmeric powder, salt and 1/2 cup of water. Cook for 1 whistle. 
2. Crush small onions, garlic and dried red chilli with a mortar and pestle or using a mixie. Heat oil in a kadai.Add Mustard seeds. Let them crackle. Add the crushed ingredients. Fry them well in the oil until the raw smell disappears. Add Curry leaves. Add Kashmiri chilli powder this gives a nice red colour to the dish. Mix well. Add the cooked plantain and cowpeas to it. Cook for few minutes until it gets dry and coated well with the masala.
Serve with Rice and Sambar or Rasam or any kuzhambu varieties.

Click here for more Recipes of Stir-fry/Poriyal.


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