Botanical Nature: Botanically, the raw banana or plantain is a fruit. However, unlike the sweet dessert bananas that are eaten ripe and raw, raw bananas/plantains are high in starch and low in sugar when green, making them unsuitable for raw consumption. They are treated and cooked as a vegetable. They belong to the Musa genus, same as sweet bananas, but are different cultivars.
Appearance:
Shape and Size: Raw bananas/plantains are typically elongated, cylindrical, and slightly curved, similar to ripe bananas but often larger and thicker. Sizes can vary from medium to quite long depending on the specific cultivar.
Skin: When unripe, the skin is thick, tough, and vibrant green. It's not easily peeled by hand like a ripe dessert banana; often, a knife is required to cut and peel the skin, and the sap can be sticky and stain hands/clothing (oiling hands beforehand helps). As they ripen, the skin turns yellow, then black, becoming progressively sweeter, but they are generally consumed in their green, starchy state for savory dishes.
Flesh: The inner flesh is creamy white to pale yellow. When raw, it is very firm, dense, and starchy. Unlike ripe bananas, it lacks sweetness and is not soft. It can have a slightly sticky or gummy texture when cut.
Texture:
Raw: Very firm and dense, not palatable.
Cooked: When cooked (boiled, steamed, fried, or mashed), the texture becomes soft, mealy, and somewhat creamy, similar to a potato. When fried crisp (like chips), it develops a satisfying crunch.
Flavor Profile:
The flavor of raw banana/plantain is mild, earthy, and predominantly starchy. It has very little sweetness when green. Its relatively neutral flavor makes it an excellent base that readily absorbs the spices and flavors of the dishes it's cooked in. As it ripens (turns yellow/black), the starch converts to sugar, and it becomes much sweeter, suitable for sweet preparations.
Nutritional Value: Raw bananas/plantains are a highly nutritious staple food, particularly rich in:
Complex Carbohydrates: Primarily a source of complex carbohydrates, providing sustained energy.
Resistant Starch: Especially when green, they are rich in resistant starch. This type of starch acts like dietary fiber, promoting gut health, aiding digestion, and potentially helping with blood sugar management.
Dietary Fiber: Good source of fiber, which helps regulate digestion, prevents constipation, and contributes to satiety.
Vitamins: Contains Vitamin C (an antioxidant), Vitamin B6 (important for metabolism and nerve function), and folate.
Minerals: Good source of potassium (crucial for blood pressure and heart health), magnesium, and phosphorus.
Low Glycemic Index (when green): Due to their high resistant starch content, green plantains generally have a lower glycemic index than ripe bananas, meaning they cause a slower rise in blood sugar levels.
Culinary Uses (especially in Kerala): Raw bananas/plantains are an integral part of Kerala cuisine and are incredibly versatile:
Vazhakka Thoran/Mezhukkupuratti: Popular dry stir-fries, often with grated coconut (thoran) or simply sautéed with spices (mezhukkupuratti).
Kalan/Erissery/Avial: Essential ingredients in traditional Kerala curries like the yogurt-based Kalan, the coconut-based Erissery, and the mixed vegetable Avial (a staple of the Sadya feast).
Banana Chips (Kaya Varuthathu): A famous snack from Kerala made from thinly sliced green plantains, deep-fried in coconut oil until crisp and seasoned with salt.
Curries and Stews: Used in various gravies and stews to add body and absorb flavors.
Baby Food: Boiled and mashed raw banana is a traditional first food for infants due to its easy digestibility.
Other Uses: Can be used in cutlets, samosas (especially by communities avoiding root vegetables like Jains), and even ground into flour.
In essence, the raw banana or plantain (Vazhakka in Kerala) is a fundamental, starchy, and nutritious cooking banana that serves as a versatile vegetable in savory dishes, deeply embedded in the culinary traditions of Kerala and many other tropical regions.
