Thursday, 17 December 2015


In Kerala Ethapazham / Nendram pazam(ripe plantain) is a part of everyday meals. Keralites usually have this as breakfast, dessert and as a snack. Pazham nurukku is a traditional Kerala recipe made from ethapazham.  It’s easy to make and can be served as a snack item.   Ethapazham / nendran pazham is a type of long sized banana which is longer than the usual banana and is available in Kerala. Pazham nurukku is an essential part of onam sadya in Kerala.  Plantains are high in fibre content and is high in starch content.  Steamed plantains are easily digestible and is given especially for kids. Both raw and ripe ones are used in Kerala cooking. Try out this Kerala’s divine taste .
Plantains                              - 3 nos (nendram pazham)(cut each into three pieces)
Ghee                                        - 3 tsps
Jiggery                                    - 6 to 8 pieces
cardamom powder           - ½ tsp           


Cut each banana into 3 pieces with skin on.  Steam cook it till half done.  Peel the skin and keep it aside.

Melt jaggery pieces with 1/2 cup of water, strain it to remove impurities and keep it aside.In a thick bottomed pan, add ghee, and add the banana pieces, and fry it evenly on all sides. 
Now add melted jaggery to the banana pieces, keep the flame in medium flame. 
Cook  till it reduces to thick syrup consistency and the banana is fully coated with jaggery. 
Add cardamom powder, give it a quick stir and remove from flame.
Yummy pazhamnurukku is ready to serve.


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