Nendhra Pazham Puzhungiyathu - Steamed Bananas: A Taste of Kerala
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Steamed Bananas - Nendhrapazham Puzhungiyathu: A Nutritious Delight
Steamed Nendhra Bananas—or Nendhra Pazham Puzhungiyathu as we lovingly call it in Kerala—are more than just a healthy breakfast. They're a piece of home. This traditional dish, made by steaming ripe Nendhra bananas, is a classic in every Malayali household, often served during breakfast, Onam feasts, or just as a soul-soothing snack.
Steamed Bananas, particularly known as Nendhrapazham Puzhungiyathu in Kerala, offer a unique and nutritious culinary experience. Steaming bananas isn’t common in most cuisines, but it draws out the astringent properties, making them easy to digest and perfect for a light, nourishing meal.
Nendhra Bananas, with their golden yellow colour and firm flesh, are specially suited for steaming. Their thick skin protects the flesh as it softens gently through the cooking process, locking in nutrients and a mild sweetness.
Uses of Nendhra Bananas in Kerala Cuisine
Nendhra Bananas are versatile in Kerala cuisine:
Raw Banana(Ethakkaya/ Nendhra Kaya) Uses:
- Raw Nendhra Bananas are used for making savouries like Banana Chips/Kaya Varuthathu (Upperi) and Sharkkara Upperi.
- They are integral to traditional dishes such as Kaalan, Mezhukkupuratti, Mathura Curry, Pulissery, and Koottukari.
- Ripe Nendhra Bananas suits well in making Pazha Pradhaman and Nendhrapazha Appam.
- Their firm texture when ripe makes them ideal for Pazham Pori (Banana Fritters).
Steamed Bananas in Kerala and Beyond
Steamed Bananas (Nendhra Pazham Puzhungiyathu) are commonly served in Kerala as a breakfast item or snack. This dish can be enjoyed on its own or paired with Puttu, Idiyappam, Vellayappam/Appam or with Rava Upma. It's also a traditional dish and makes appearances on festive ocassions like Onam Sadhya and Vishnu Sadhya feasts.
Interestingly, this tradition crosses borders. In Malaysia, Indonesia, and Singapore, similar steamed banana dishes like Pisang Rebus are common. Here in Malaysia, Pisang Tanduk bananas are steamed with pandan and served with salted grated coconut.
Health Benefits of Nendhra Bananas
Nendhra Bananas, are rich in nutrients:
- Potassium and Vitamins: They help regulate blood pressure, prevent kidney stones, and reduce the risk of stroke.
- Digestive Health: They prevent stomach ulcers and help regulate blood glucose levels, providing sustained energy.
Steaming the bananas with their skin helps balance the overripe sweetness, making it a perfect, balanced, and filling breakfast.
Traditional and Modern Methods of Steaming Bananas
Some cook these bananas in jaggery or sugar syrup, but the traditional steaming method retains more nutrients.
Family Note: My MIL’s mother, Clemmi Thaathi, made a version called Nendhra Pazham Pani, with jaggery and cloves, served alongside Vellayappam.
My mom whips up a snack by Roasting sliced Nendhra Bananas in ghee with a sprinkle of sugar. Heavenly! I love this with Upma, Vellayappam, or Idiyappam.
Modern Techniques
For modern convenience, you can steam bananas using a steamer, pressure cooker, or even a microwave.
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Steamed Nendhra Bananas Recipe Overview
- Cuisine: Kerala (India)
- Difficulty: Easy
- Serves: 2-3
- Author: SM - Essence of Life - Food
Time Estimate
- Steamer/Pressure Cooker: 10–15 Minutes
- Microwave: 2–3 Minutes
Curious about this variety of Banana - Nendhra Banana/ Ethapazham/Pisang Tanduk - Discover a wide range of Recipes featuring Nendhra Pazham, here...
Discover the Secret to Perfectly Steamed Nendhra Bananas -Kerala's Traditional Recipe
Ingredients:
- Nendhra Bananas - 2 Nos.
- Water - For Steaming
Method - Step-by-step Instructions:
Preparation:
- Wash and cut the Nendhra Bananas into 2 or 3 pieces, depending on the size.
- Leave the skin on.
- Alternatively, keep the bananas whole and make 2-3 small slits over the skin.
Cooking Steamed Bananas - Nendhra Pazham Puzhungiyathu
In a Steamer:
- Fill the steamer/pressure cooker with 1–2 cups of water and allow it to boil.
- Place the cut banana pieces in a steamer basket/tray.
- Cover the lid of the steamer and steam the bananas on high flame for 5 minutes.
- Lower the flame and cook for another 5–8 minutes, until the bananas turn soft.
- The skin will turn black and start to split in places.
- Remove the steamed bananas from the steamer and allow them to cool for 5–10 minutes.
- Peel and serve, hot or cold.
In a Pressure Cooker:
- Fill the pressure cooker with 1–2 cups of water and allow it to boil.
- Place the grid.
- Place the cut banana pieces in a bowl or plate and place it over the grid.
- Cover the lid of the pressure cooker (no need to use the pressure regulator/vent weight).
- Steam the bananas on high flame for 5 minutes.
- Lower the flame and cook for another 5–8 minutes, until the bananas turn soft.
- The skin will turn black and start to split at places.
- Remove the steamed bananas from the steamer and allow them to cool for 5–10 minutes.
- Peel and serve, hot or cold.
In a Microwave (Easiest & Quickest Method):
- Cut the bananas into 2–3 pieces and make very small slits over the skin.
- Place the bananas in a microwave-safe bowl with a lid.
- Place a small microwave-safe coffee mug (filled halfway) with water over the lid.
- Microwave on high power for 2–3 minutes, depending on the size of the banana.
- The skin will turn black and start to split in places.
- Remove the steamed bananas from the steamer and allow them to cool for 5–10 minutes.
- Peel and serve, hot or cold.
Pro Tips & Notes:
- While cooking bananas in a microwave, make small slits over the skin to ensure even cooking.
- Open-cooked bananas tend to become dry once cooked.
- Cooking bananas in a microwave-safe bowl covered with a lid retains moisture.
- Adding water in a coffee mug over the lid helps retain the moistness in steamed bananas.
- Microwaved Steamed bananas taste quite similar to those cooked in a steamer.
Serving Suggestions:
- Serve with a drizzle of sugar/jaggery syrup.
- Cook the sugar/jaggery syrup with a few pods of cardamom/cloves.
- Serve steamed bananas with freshly grated coconut.
- Serve with a few spoons of sugar.
- Serve with a drizzle of melted ghee.
As Baby Food:
- Suitable for babies 6 months and above.
- Remove the black seeds in the centre before feeding.
- Add a few teaspoons of ghee to the steamed bananas.
- Add sugar/jaggery syrup (optional).
- Mash finely without lumps before feeding to babies.
- Steamed Nendhra Bananas/Pisang Tanduk are nutritious and easily digestible.
FAQs
Q: Can I refrigerate steamed bananas?
- Yes! Store in an airtight box. Reheat gently before serving.
Q: What type of bananas should I use?
- Only Nendhra (ethapazham/pisang tanduk). Other varieties don’t hold shape when steamed.
Q: Can I make it in advance?
- Absolutely. You can steam in the morning and serve later. Best enjoyed warm.
Q: Is this gluten-free?
- Yes, completely gluten-free and vegan too!
Related Recipes:
Authentic Kerala Cuisine: Steamed Nendhra Bananas
Nendhra Pazham Puzhungiyathu isn’t just a recipe. It’s a warm memory of kitchen steam, banana leaves, and generations before us. This dish embodies the love and nourishment Kerala cuisine is known for.
Give it a go. Make it for breakfast, pack it in a lunchbox, or pair it with a drizzle of nostalgia. Tell me how it turned out in the comments below!
1 comments
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