Ethakka Aviyal (Green Plantain in Coconut Gravy)

Although the word 'aviyal' denotes mixture of vegetables, this side dish is made with green (raw) plantain alone. Plantain is cooked with green chilli, kudampuli (malabar tamarind or gambooge), turmeric, curry leaves and salt. Grinded mixture of coconut, cumin seeds and pearl onions (shallot) are added and cooked. The dish is finished off with a dash of oil and curry leaves. Kudampuli can be removed from the dish after cooking to avoid too much sourness in localized areas since it is a dry curry.
Recipe Courtesy: Yummy O Yummy

Vazhakka Vanpayar Curry (Raw Banana Red Chori Curry)

This Kerala style curry is made with raw banana and red chori (azuki beans) in a ground coconut-spices gravy. It is usually served as a side dish with rice.
Recipe courtesy: Kaipunyam

Ethakka / Pachakka Thoran (Plantain / Raw Banana Stir-Fry with Coconut)

This is another traditional thoran dish from Kerala where green plantain or raw banana is cooked and then stir-fried with coconut and other spices.
Recipe Courtesy: Nags' Edible Garden

Kootu Curry (Chickpeas, Raw Banana and Elephant Yam with Coconut)

Kootu curry is one of the dishes that is served during traditional Kerala sadya (feast). It is a mixture (kootu) of 'black' chickpeas, elephant yam (chena or suran) and raw banana (plantain) with ground coconut and spices. One special feature of this curry is the use of ground peppercorn (black pepper). I used black pepper for grinding with coconut as well as for tempering. Another feature of the curry is tempering with fried coconut towards the end.
Recipe courtesy: Adukala Vishesham