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Main Course

Banana Stew

A gentle, coconut milk-based stew with soft vegetables and whole spices floating in a pale, fragrant broth. Kerala stew is quiet comfort food — not loud with chilli, but warm with cardamom and black pepper.

Ingredientsfor 4 servings

2 nos Ripe banana Nenthrapazham
½ Of Coconut — grated
3 tbsp Sugar
½ tbsp Ghee
3 nos Cardamom (Elakka)
½ cup Water

Preparation

Step 1
Extract first(thick) and second(thin) coconut milk from the grated coconut.
Step 2
Heat up a pan or a vessel.
Step 3
Add sliced bananas along with second coconut milk, water and sugar.
Step 4
Cook, till the banana is done.
Step 5
Add first coconut milk and boil just once.
Step 6
Add powdered cardamom and ghee.
Step 7
Serve while still hot or chilled.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Banana Stew

Ingredientsfor 4 servings

2 nos Ripe banana Nenthrapazham
½ Of Coconut — grated
3 tbsp Sugar
½ tbsp Ghee
3 nos Cardamom (Elakka)
½ cup Water

Preparation

Step 1
Extract first(thick) and second(thin) coconut milk from the grated coconut.
Step 2
Heat up a pan or a vessel.
Step 3
Add sliced bananas along with second coconut milk, water and sugar.
Step 4
Cook, till the banana is done.
Step 5
Add first coconut milk and boil just once.
Step 6
Add powdered cardamom and ghee.
Step 7
Serve while still hot or chilled.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.