For Seasoning :

• Peel the tapioca and wash it.
• Then cut it into pieces of the desired size.
• Wash it well until the water is clear.
• Boil tapioca in water by adding salt and turmeric powder.
• Cook until the pieces are soft.
• Drain and discard the water.

For Seasoning :

• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
• Add cooked Tapioca pieces, mix well and cook on a low flame for about 2-3 minutes.
• Add in grated coconut and mix well.
• Cook for a while on a low flame.
• Serve hot with Rice and Curry of your choice.

NOTES :

• Cook Tapioca with enough water and discard the excess water.
• Adding Turmeric is totally optional.
• Adjust the number of chillies according to your level of preferred spiciness.

Important : Food Safety 

• Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
• So peel and wash it thoroughly with enough water.
• Also, can soak them in water overnight and then discard the water and wash them again before cooking.
• Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
• These steps ensure that the little amount of toxin present in it are removed.

    Discover the fascinating tale behind Aviyal's inception, shrouded in the mystique of the Mahabharata. As the Pandavas found themselves in exile during their Anjyathavassam, novice cook Bhima took charge of the kitchen one fateful day. Amid urgency and chaos, Bhima chopped and boiled all available vegetables, blending them with grated coconut to create a unique dish - thus giving birth to the beloved Aviyal we savour today.

INGREDIENTS :

For Aviyal:

To Grind :

For Final Seasoning:

METHOD:

• Heat 1 Teaspoon of Coconut Oil in a pan, add slit Green Chillies and sauté in a very low flame for few seconds.
• Immediately add Grated Coconuts, Curry leaves and give a quick stir.
• Fry this on a very low flame for about a minute.
• Grind this coarsely and keep it aside.
• Clean and Cut the Vegetables into thin, long rectangular pieces, about 1" to 11/2" long.
• Add 1/2 a cup of water to the chopped Vegetables and cook them along with a dash of Salt and Sugar until they turn soft. 
• Add the coarsely ground Coconut Mix and mix well.
• Leave this on a low flame for a few minutes, or until the raw flavour goes.
• Pour in the Curd and mix well.  
• Simmer the mix for about 2-3 minutes, or until it turns semi-dry.
• Finally, finish off the dish with a  drizzle of Coconut Oil and garnish it with Curry Leaves.
• Aviyal goes well with Kerala Rose Matta Rice or steamed Rice. 
• It is one must-have dish when it comes to a Kerala Sadhya/Banquet.
  

NOTES :

• Do not overcook the Vegetables for Aviyal.
• Do not over-fry the Coconut, the idea is to just give a quick stir in Coconut Oil, which would enhance the overall flavour of the dish and also removes the raw flavour from Green chillies and Coconuts. This is how my Mom does it.
• Aviyal is a semi-dry dish.  Adjust the consistency accordingly.
• Adding Sugar while cooking vegetables is to retain the colour, but it is truly optional.
• Fresh Coconut Oil & Curry Leaves gives an authentic taste to Aviyal, can use any oil of your choice.

HOW TO COOK SEMIYA /VERMICELLI PAYASAM

SEMIYA /VERMICELLI PAYASAM

INGREDIENTS :

METHOD:

• Heat 1 Tablespoons of Ghee in a pan and roast the Cashew nuts on a low flame until they turn into a slight golden brown colour.
• Remove it with slotted spoons and keep it aside.
• Fry the Raisins in the remaining Ghee on a low flame until they fluff-up. Remove it and keep it aside.
• Break the Vermicelli strands into small Pieces.
• Heat the remaining 1 Tablespoon of Ghee in a non-stick/heavy bottomed pan.
• Roast the small strands of Vermicelli pieces on a low flame until it becomes golden colour.
• Pour the milk to the roasted vermicelli and allow it to boil, stirring frequently.
• Once the Vermicelli is cooked, pour in the Condensed Milk and mix well.
• Grind the Cardamom Pods along Sugar into a fine powder and add it to the above Vermicelli mix.
• Allow it to boil on a very low flame for about 5–10 minutes, stirring frequently.
• Switch off the flame once it reaches the desired consistency.
• Garnish it with Cashew nuts and Raisins or any dry fruits and nuts of your choice.
• Serve hot or cold.

NOTES:

• Care should be taken not to burn or brown the Vermicelli strands.
• Stir continuously while roasting the vermicelli to get an even colour.
• Roast Vermicelli on a low flame.
• Adjust the amount of Condensed Milk & Sugar to suit your sweet level.
• Stir the Payasam mix frequently while cooking.  
• Can garnish the Payasam with your choice of Nuts and Dry Fruits.
• Grinding Cardamoms along with sugar, helps you to get a finely ground powder.
• This Payasam tends to become thicker once cooled down, pour some milk and adjust accordingly.
• Can refrigerate the Payasam and serve it chilled too.

KUNG PAO CHICKEN

INGREDIENTS :

For the Marinade :

For The Sauce :

To Roast Cashewnuts/Peanuts :

To Saute :

To Garnish :

METHOD :

• Clean, Wash and Cut Chicken into small pieces.
• Marinate the Chicken pieces with the ingredients mentioned under 'To Marinate'.
• Leave this aside for about 20-30 Minutes.
• Mix all the ingredients mentioned under ' For the Sauce' and keep it aside. Make sure there are no lumps,
• Heat 3 Tspns of Oil in a wok and Shallow fry the Cashew nuts/Peanuts until they turn golden brown in colour.
• Remove them from oil and drain them on a Paper towel.
• In the same wok add 2 Tbspns of Oil, Sear the marinated chicken in hot oil for few minutes until the colour changes.
• Remove it from oil and keep it aside.
• In the remaining Oil, saute finely chopped Garlic, Ginger and Bird's Eye Chillies along with Dry Red Chillies until they turn aromatic.
• Add the seared Chicken to the above and stir-fry on high flame for a minute or two.
• Stir the Sauce Mix thoroughly before pouring it over the Chicken.
• Stir-fry until the sauce mix is well combined with the Chicken Pieces on high flame for few minutes.
• Finally, add shallow fried Cashew nuts/Peanuts and give a quick stir.
• Garnish with Spring Onions.
• Serve hot with any dish of your choice.
• Goes well with Fried Rice, Noodles or just pair it up with fragrant Jasmine Rice/White Rice.

NOTES :

• Can also prepare the same recipe with Mushrooms, Chicken Wings etc.,
• Adjust the spice level to your taste preference.

A Quick Tip :

SEARING A CHICKEN:

To sear a Chicken/Meat :

• Clean, wash and cut the Chicken/Meat into pieces.
• Pat dry with a paper towel.
• Heat a pan in high flame, add oil into the pan and spread it, so that the pan is well coated with oil.
• Toss in the Chicken/Meat pieces to the pan.
• If the oil is hot you can hear a sizzling sound.
• Allow the meat pieces for 2-3 minutes, then toss it up so that the other side of the pieces are also well seared. 
• Let the pieces turn into slight brown colour.
• If you are searing big pieces, adjust the timing accordingly.
• Searing the meat/chicken pieces yields crispy and flavourful meat.

CHILLI JERUK / PICKLED GREEN CHILLIES

HOW TO MAKE CHILLI JERUK / PICKLED GREEN CHILLIES

INGREDIENTS :

METHOD :

• Clean, wash and pat dry the Green Chillies with clean kitchen towels.
• Trim the ends and cut them into thin slices.
• You can remove the seeds for less spicy Pickle.
• Boil the Water and pour it into the Chilli Slices, add Lime Juice and mix well.
• Keep it aside for about 10 Minutes.
• Drain the Chillies in a Colander, discard the water and seeds.
• Boil the Rice Wine Vinegar along with Salt and Sugar for about 5-8 minutes.
• Pour the Vinegar mixture into the Chilli slices and Mix well.
• Allow it to cool.
• Store it in a clean and dry Porcelain/Glass/Ceramic Jars.
• For a longer shelf life, store it in the refrigerator.

NOTES :

• Big Variety of Green/Red Chillies which are less spicy, suits well for the Pickle. 
• If you prefer a spicy version do not discard the seeds.
• Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and vinegar
• Store them in clean and dry Porcelain/Glass/Ceramic Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle.
• Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
• Allow it to cool completely before storing it into sterilized bottles. 
• Refrigerate the pickle.

CRISPY BITTER GOURD FRY

INGREDIENTS :

METHOD :

• Wash and trim the ends of the Bitter Gourd.
• Slice them into thin Pieces and remove the seeds.
• Mix the Flours and Spices along with a dash of salt.
• Add Bitter Gourd slices to the above and mix well.
• Leave it aside for about 5 -10 minutes, the mix would have become slightly moist now.
• If not sprinkle few drops of water and mix it well until each slice is well coated with the flour-spice mix.
• Again leave it aside for about 10-20 Minutes.
• Heat Oil in a Pan on a high flame.
• Carefully drop the Bitter Gourd slices to the oil and deep fry them on a medium flame.
• Make sure that the slices do not get stuck to each other.
• Carefully toss them up in oil once.
• Deep fry them until the sizzling sound stops and it turns into golden brown colour.
• Once done remove from oil and allow it to drain on a paper towel.
• Serve hot.

NOTES :

• Sprinkle water to the flour and spice mix only if necessary.
• The moistness from the vegetable would do the job.
• Fry them in medium flame until golden brown colour.
• Above method helps in getting crispy fries.
• Remove the seeds from the slices. 
• Adjust the amount of spiciness to your preference.

Important : Food Safety

• Though this vegetable is loaded with health benefits. Use this vegetable in moderation. 
• Bitter gourd can regulate blood sugar so it can be helpful for diabetic people. Otherwise, it can lower the blood sugar in a normal person.
• It is better to avoid this vegetable during pregnancy.
• Bitter gourd seeds are said to be toxic, so remove them before cooking.

Nendhra Pazha Pradhaman – Kerala’s Iconic Banana Payasam for Festivities & Everyday Indulgence

Nendhra Pazha Pradhaman: A Festive Kerala Dessert for Onam, Vishu, and Sadhya Celebrations

Nendhra Pazha Pradhaman

    Nendhra Pazha Pradhaman is a mouth-watering Kerala dessert made with ripe Nendhra Pazham (plantains), coconut milk, and jaggery. This sweet dish is a celebration of the tropical flavours found in South India and other Southeast Asian countries. Whether you're marking a special occasion like Vishu or enjoying a festive meal, Nendhra Pazha Pradhaman brings a taste of Kerala’s rich culinary heritage to your table.

What is Nendhra Pazham (Etha Pazham)?

Nendhra Pazham, also known as Etha Pazham, is a variety of banana that is often used in traditional Kerala cooking. It is known for its firm, deep yellow pulp, making it perfect for creating a variety of sweet and savoury dishes. While raw bananas are used for making snacks like Banana Chips (Kaya Varuthathu) Sarkkara Upperi, stir-fries (Mezhukkupuratti), Kalan, Pulisseries & Erissery. The ripe Nendhra Pazham is used to make Pazham Pori (banana fritters), Nendhra Pazha Ghee Roast, Unda Pori, Nendhrapazha Appam, Halwa and the simple Nendhra Pazham Puzhungiyathu.

The Nutritional Benefits of Nendhra Pazham

    Nendhra Pazham is not only delicious but also highly nutritious. It is considered an excellent food for both infants and the elderly, especially when steamed. The firm texture of the banana makes it easier to digest and is often recommended for its health benefits. However, when feeding infants, be sure to remove the seeds before serving.

The Art of Preparing Nendhra Pazha Pradhaman

    Nendhra Pazha Pradhaman stands out as a true classic in Kerala cuisine. It belongs to a family of Pradhamans, including varieties such as Mambazha Pradhaman, Kadhali Pazha Pradhaman, and Chakka Pradhaman, all of which highlight local fruits and ingredients which carry an extra layer of fruity richness that takes the dessert to the next level.

    This banana variety has a unique texture that holds up well when cooked, and its flavour complements the sweetness of jaggery and the richness of coconut milk in the Pradhaman.  This dish is unique in its ability to bring out the natural sweetness of the Nendhra Pazham, combining it with the deep, caramel-like taste of jaggery and the creamy smoothness of coconut milk. The result is a comforting, aromatic treat that's perfect for festive occasions like Vishu/Onam or for any Sadhya.

Nendhra Pazha Pradhaman Recipe Overview 

• Cuisine : Kerala (India)
• Recipe Type : Pradhaman/Payasam, Dessert
• Difficulty : Easy
• Serves : 4–6
• Author : SM

Time Estimate:

• Preparation Time - 15-25 Minutes
• Cooking Time - 20 -30 Minutes

Nendhra Pazha Pradhaman: A Festive Kerala Dessert for Onam, Vishu, and Sadhya Celebrations

    Nendhra Pazha Pradhaman is a classic Kerala dessert made with ripe Nendhra bananas, jaggery, coconut milk, and ghee, offering a rich and flavourful sweet treat that’s perfect for festive occasions like Onam, Vishu, and Sadhya. This dish combines the natural sweetness of Nendhra Pazham (plantains) with the earthy taste of jaggery, creating a comforting dessert that captures the essence of Kerala’s vibrant culinary traditions.

Ingredients for Nendhra Pazha Pradhaman

• Ripe Nendhra Banana – 1 large (approximately 250g)
• Jaggery – 200-250g (adjust to taste)
• Water – 3/4 cup
• Thick Coconut Milk – 1 1/2 cups
• Thin Coconut Milk – 2 cups
• Ghee – 3 tablespoons
• Coconut Pieces – 3 teaspoons (fresh or dried)
• Cashew Nuts – 10–12 pieces
• Raisins – 10–12 pieces
• Cardamom – 6 pods
• Dry Ginger Powder – 1/2 teaspoon (optional)

Method: Step-by-Step Instructions

Prepare the Jaggery Syrup:

• Add the jaggery into 3/4 cup of water. Boil it on high heat for a few minutes until it starts to dissolve.
• Lower the flame and let it simmer for 5–6 minutes until fully melted. Strain the syrup to remove any impurities.

Cook the Nendhra Banana:

• Cut the Nendhra banana into two or three pieces, or score both sides with a knife. Steam the banana until soft.
• Once cooked, allow it to cool. Remove the seeds from the centre and mash the banana into a smooth paste.

Sauté the Banana:

•  Heat ghee in a heavy-bottomed pan or uruli (traditional Kerala cookware).
• Add the mashed banana and sauté on low flame until it becomes fragrant and slightly dry.

Combine with Jaggery Syrup:

Add Spices and Coconut Milk:

• Powder the cardamom pods with a teaspoon of sugar until fine. Add the cardamom powder and optional dry ginger powder to the banana-jaggery mixture and mix well.
• Pour in the thin coconut milk and cook for another 5 minutes on low heat.
• Add the thick coconut milk and let it simmer for a few more minutes while stirring continuously.

Fry the Garnishes:

•  In a separate pan, heat some ghee and fry the coconut slices until they are aromatic and slightly browned.
• Add the fried coconut slices, cashew nuts, and raisins to the Pradhaman and mix thoroughly.

Serving Suggestion:

•  Serve Nendhra Pazha Pradhaman warm or chilled, depending on your preference.

Notes & Pro Tips 

• Banana Texture: Steam the bananas properly to ensure the texture is soft and easy to mash. If you prefer a smoother texture, you can blend the banana after mashing.
• Adjusting Sweetness: Feel free to adjust the amount of jaggery depending on your sweetness preference. If the jaggery is too sweet, you can reduce the quantity slightly.
• Coconut Milk Variations: For a richer taste, use freshly squeezed coconut milk. If using canned coconut milk, make sure it’s full-fat for the best flavour and texture.

Storage Tips

• Storing Leftovers: Store any leftover Nendhra Pazha Pradhaman in an airtight container in the refrigerator for up to 2–3 days. Reheat on low heat before serving, adding a little coconut milk or water if it thickens too much.
• Freezing: You can also freeze this dessert for up to 1 month. To thaw, simply let it sit at room temperature for a few hours or reheat gently on the stove.

FAQs

Can I use other bananas instead of Nendhra Pazham?

Can I skip the dry ginger powder?

Can I make this recipe in advance?

For more delicious Kerala sweets and festive recipes, check out these other favourites:

• Onam Sadhya – A Complete Kerala Feast
• How to Make Kerala Palada Pradhaman
• Vishu Special Recipes – From God's Own Country