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Snacks

Kannur Special Pazham Niravu | Pazham Nirachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a cup of chai on a rainy afternoon.

Ingredientsfor 6 servings

4 nos Ripe palntain Medium size
1½ cup Coconut — grated
2 piece Jaggery
1 tsp Cardamom powder
¼ cup Water
3 tbsp Ghee

Preparation

Step 1
Melt jaggery and strain it.
Step 2
Set a saucepan on the stove add grated coconut, cardamom powder and jaggery syrup. Continue cooking for 5 to 7 minutes on medium heat.
Step 3
Split bananas lengthwise, make 3 splits in each banana.
Step 4
Tuck in the prepared mix.
Step 5
Now remove the outer skin of the bananas and fry in ghee until all the sides are well cooked and golden brown.
Step 6
Serve alongside hot tea.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

Kannur Special Pazham NiravuPazham Nirachathu

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Snacks

Kannur Special Pazham Niravu | Pazham Nirachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a cup of chai on a rainy afternoon.

Ingredientsfor 6 servings

4 nos Ripe palntain Medium size
1½ cup Coconut — grated
2 piece Jaggery
1 tsp Cardamom powder
¼ cup Water
3 tbsp Ghee

Preparation

Step 1
Melt jaggery and strain it.
Step 2
Set a saucepan on the stove add grated coconut, cardamom powder and jaggery syrup. Continue cooking for 5 to 7 minutes on medium heat.
Step 3
Split bananas lengthwise, make 3 splits in each banana.
Step 4
Tuck in the prepared mix.
Step 5
Now remove the outer skin of the bananas and fry in ghee until all the sides are well cooked and golden brown.
Step 6
Serve alongside hot tea.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

Kannur Special Pazham NiravuPazham Nirachathu