Thursday, December 15, 2016

Pazha Nurukku (Stewed Plantain)

Pazha Nurukku is a simple and simply delicious traditional offering that is at home as everyday fare as well as part of major feasts in Keralite homes. They are best made with these special bananas known as plantains. Sometimes they are called "chendamurian" as they look like little drums. It is very easy to make and just as easy to disappear :-}! My grandmother used to make a huge pot of them especially during the Onam festival; pazha nurukku and pappadums are a must for an Onam feast!

Although traditionally they are made with a little jaggery, I often cook the plantain without any - they really are quite sweet enough. They can be steamed as well as roasted/cooked in a regular or a microwave oven. Amma often made this unsweetened kind as snacks for babies (of all ages) :D. Pazha Nurukku is wonderful served as a breakfast side just like stewed prunes!

Plantains are an important dietary staple in many countries around the world. They are very useful plants as every part is used: the fruits (ripe and green), the flower, the heart, the starchy roots, and even the leaves and outer fibers are utilized in many ways - from food to packaging.

2-4 Servings


2 Ripe Plantains
2 Tbsp Jaggery/Brown Sugar or to taste
Pappadums (fried) to serve (optional)


Bring half a cup of water to boil in a pan large enough to accommodate the plantain.

Add the jaggery and let it dissolve completely.

Cut the unpeeled plantains into three or four pieces crosswise.

Place the plantains into the jaggery water in the pan, cover and let it come to a boil.

Reduce the heat and let it simmer for 15 to 20 minutes or the plantain is tender and almost all of the water has evaporated.

Remove from heat and let cool a little.

Although typically served at room temperature, pazha nurukku may be served hot, warm, or cool with a meal or as a snack with some pappadums if you like. Enjoy!!