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Main Course

Vermicelli Banana Pudding

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 3 servings

250 g Vermicelli
1/2 cup Sugar
1 nos Banana — chopped
2 tbsp Ghee
500 ml Coconut milk

Preparation

Step 1
Heat the oil in a vessel and cook vermicelli and sugar till light brown color.
Step 2
Add banana and cook again for 5 minutes.
Step 3
Add coconut milk and let it go for 10 minutes. Stir continuously.
Step 4
Transfer the contents to a vessel and let it cool.
Step 5
Garnish with pomegranate.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Vermicelli Banana Pudding

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 3 servings

250 g Vermicelli
1/2 cup Sugar
1 nos Banana — chopped
2 tbsp Ghee
500 ml Coconut milk

Preparation

Step 1
Heat the oil in a vessel and cook vermicelli and sugar till light brown color.
Step 2
Add banana and cook again for 5 minutes.
Step 3
Add coconut milk and let it go for 10 minutes. Stir continuously.
Step 4
Transfer the contents to a vessel and let it cool.
Step 5
Garnish with pomegranate.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.