Kelya Upkari
A simple and comforting stir-fry made with raw bananas, a classic from the coastal regions of Karnataka. This quick side dish, also known as a poriyal, features a delightful tempering of mustard seeds, lentils, and curry leaves, finished with a hint of fresh coconut. It's a perfect accompaniment to rice and dal.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Raw Bananas
- b.Fill a large bowl with water and add a pinch of salt or a little turmeric powder.
- c.Using a peeler or knife, peel the thick green skin from the raw bananas. Trim the ends.
- d.Chop the peeled bananas into uniform ½-inch cubes and immediately place them in the prepared water. This prevents them from oxidizing and turning brown.
- 2
Step 2
- a.Temper the Spices (Tadka)
- b.Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- d.Add the urad dal and sauté for about 1 minute until it turns a light golden brown.
- e.Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
- 3
Step 3
- a.Cook the Upkari
- b.Drain the chopped bananas thoroughly and add them to the pan with the tempering.
- c.Add the turmeric powder and salt. Stir gently to coat the bananas evenly with the spices.
- d.Sprinkle ¼ cup of water over the bananas. Cover the pan with a lid, reduce the heat to low-medium, and cook for 8-10 minutes.
- e.Stir occasionally to prevent sticking. The bananas are cooked when they are tender but still hold their shape. Test by piercing a piece with a fork.
- 4
Step 4
- a.Garnish and Serve
- b.Once the bananas are cooked through, turn off the heat.
- c.Add the fresh grated coconut and gently mix it in.
- d.Let it sit for a minute for the flavors to meld. Serve the Kelya Upkari hot as a side dish with steamed rice and sambar or dal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent browning, peel and chop the bananas just before you are ready to cook them. Keeping them in water is crucial.
- 2Do not overcook the bananas, as they can become mushy. They should be tender but firm.
- 3For an authentic coastal flavor, using coconut oil is highly recommended.
- 4The urad dal in the tempering adds a delightful crunch; ensure it turns golden but doesn't burn.
- 5For a slight tang, you can add a small squeeze of lemon or lime juice just before serving.
- 6If fresh coconut is unavailable, you can use frozen grated coconut (thawed) or unsweetened desiccated coconut.
Adapt it for your goals.
Add Onions
For a different flavor profile, sauté one finely chopped onion after the tempering until translucent, then add the raw bananas.
Add JaggeryAdd Jaggery
In some regional variations, a small pinch of powdered jaggery is added at the end to balance the flavors with a hint of sweetness.
Add Chana DalAdd Chana Dal
Add 1 teaspoon of chana dal along with the urad dal in the tempering for extra crunch and texture.
Spicier VersionSpicier Version
Increase the number of dried red chilies or add a slit green chili along with the tempering for more heat.
Why this is on our healthy list.
Promotes Gut Health
Raw bananas are rich in resistant starch, which acts as a prebiotic, feeding the beneficial bacteria in your gut and promoting a healthy digestive system.
High in Dietary Fiber
The high fiber content in raw bananas aids in digestion, helps maintain regular bowel movements, and contributes to a feeling of fullness, which can assist in weight management.
Rich in Potassium
Raw bananas are a good source of potassium, an essential mineral that helps regulate blood pressure, maintain fluid balance, and support proper nerve and muscle function.
Provides Healthy Fats
The use of coconut oil and fresh coconut provides medium-chain triglycerides (MCTs), which are easily digestible fats that can be a quick source of energy.
Frequently asked questions
Kelya Upkari is a traditional South Indian, specifically Konkani-style, side dish made from stir-fried raw bananas (green plantains). 'Kelya' means banana and 'Upkari' refers to a simple stir-fried vegetable dish.