Geetha's Kitchen

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 ...

Plantains and bananas are a delicious way to add fiber to our diet as both are great sources of fiber. Although typically Podimas is one recipe where turmeric is not a traditional ingredient, it can be added if preferred. I generally do not add turmeric to podimas as we use it in the most of the other recipes regularly. Plantains and unripe bananas are available in Mexican/Latino markets as well as Indian markets. Ingredients: 2 medium green plantains Salt to taste, about 1/2 tsp 2 Tbsp grated Fresh/frozen Coconut Thalippu/Tadka: 1 or 2 tsp Oil 1/2 tsp Brown Mustard seeds 1 or 2 Tbsp Urad dal 1 dry hot Red Chili 1 pinch Asafoetida (Optional) 1 sprig fresh Curry Leaves Method: Green plantains and bananas are a bit dry and starchy and hence will benefit from steaming over or cooking in water. They need plenty of moisture to bloom the starch in them. Cut the plantains/bananas into 2 or 3 chunks; cook in their own jackets (skins) until soft. Let cool. When cold, peel, and grate coarsely....