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Main Course

Pazham Nirachathu Easy

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 5 servings

5 nos Ripe bananas Nenthrapazham
50 g Sugar
½ Of Coconut
5 nos Cardamom (Elakka)
10 g Cashewnuts
10 g Raisins Onakkamunthiri
20 g Maida
Coconut oil — for frying

Preparation

Step 1
Heat up a pan or a kadai.
Step 2
Roast the grated coconut in it followed by sugar, cardamoms, raisins and cashews.
Step 3
Split the bananas into two and stuff the above mixture into it.
Step 4
Coat it with maida and fry them in coconut oil.

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

Pazham Nirachathu Easy

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 5 servings

5 nos Ripe bananas Nenthrapazham
50 g Sugar
½ Of Coconut
5 nos Cardamom (Elakka)
10 g Cashewnuts
10 g Raisins Onakkamunthiri
20 g Maida
Coconut oil — for frying

Preparation

Step 1
Heat up a pan or a kadai.
Step 2
Roast the grated coconut in it followed by sugar, cardamoms, raisins and cashews.
Step 3
Split the bananas into two and stuff the above mixture into it.
Step 4
Coat it with maida and fry them in coconut oil.

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.