Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, kerala style ripe plantains & lentils pudding. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Heat oil/ghee in a non stick frying pan or skillet. Arrange the diced plantain pieces in a single layer in the pan. South Indian Kerala style nendra pazham recipe (nendra pazham banana) with coconut and cashews is a simple and delicious sweet dessert or snack made using ripe plantains or ripe plantain bananas, which is popular in Kerala.
Kerala Style Ripe Plantains & Lentils Pudding is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Kerala Style Ripe Plantains & Lentils Pudding is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook kerala style ripe plantains & lentils pudding using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Kerala Style Ripe Plantains & Lentils Pudding:
- Take 3 Ripe plantains / banana
- Prepare 1/2 kg Jaggery powder
- Take 100 gm Split moong dal/yellow lentils
- Take 4 cups Coconut milk
- Take 1/2 tsp Chukku podi/dry ginger powder
- Prepare 1/2 tsp Cardamom powder
- Prepare 1/2 tsp Jeera powder / cumin powder
- Make ready A handful, thinly sliced Coconut slices
- Make ready 1 handful Cashew nuts
- Prepare 1 handful Raisins
- Take As needed Ghee/clarified butter
- Get As needed Water
It can be part of Onam Sadhya or an everyday meal. The Recipe Intro↓ has , more information as well as Recipe Video. Don't forget to check it out. Pazham pori aka Ethakka appam or banana (Kerala Plantain) fritters is a traditional evening snack item in Kerala.
Steps to make Kerala Style Ripe Plantains & Lentils Pudding:
- In a saucepan, add the jaggery and allow it to completely dissolve. Strain it for impurities and keep it aside. Pressure cook the moong dal for 3-4 whistles and keep it aside to cool. Once cooled, open the lid of the pressure cooker and mash the dal roughly.
- Peel the skin of the plantains. Cut the plantains lengthwise and remove the inner seeds. In a grinder, grind the plantains into a smooth puree. Melt ghee in a nonstick pan. Add the plantain puree and fry until golden in colour and the plantains are cooked. Add the jaggery syrup to the cooked bananas and simmer until the banana mixture thickens.
- Add the dal and cook on low flame for 10 mins. Add the dry ginger powder, cardamom powder, & jeera powder and mix well. Add the coconut milk & allow it to simmer until the sauce thickens, stirring occasionally. Remove from flame and keep aside. Heat ghee in a pan & fry the coconut pieces. Keep them aside.
- Fry the cashew nuts and raisins. Add the fried coconut, cashews, and raisins to the payasam along with 1 tsp of ghee. Cover with a lid to let the flavors infuse well. Serve warm or cold as desired.
Its available throughout Kerala and all most all Keralites prepares it the same way. Its simply ripe banana's coated with flour and deep fried in oil. Pazham pori Preparation This flourless banana cake, also called kaipola, is a must have on all tables during Ramzan in Malabar! Use very ripe plantains, and you won't need any more sweetening agents for this yummy waffle recipe from Easy Gluten Free Recipes! Pazham Pori Recipe - Ethakka Appam Recipe - Ripe Plantain Fritters In Kerala cuisine, there are so many plantain recipes you will come across.
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