Nendhrapazham Puzhungiyathu

Nendhrapazham Puzhungiyathu: Kerala's Traditional Steamed Nendhra Bananas

   Honestly, this is one of those recipes that barely feels like cooking. Two bananas, a pot of water, twenty minutes, done. And yet it shows up at breakfast tables, Sadhya feasts, and lazy Sunday brunches across Kerala without ever going out of style.

Uses of Nendhra Bananas in Kerala Cuisine

   Nendhra bananas earn their keep in the kitchen long before they ever get steamed. Raw, they turn into Banana Chips/Kaya Varuthathu (Upperi) and Sharkkara Upperi, and they're integral to the traditional dishes like Kaalan, Mezhukkupuratti, Mathura Curry, Pulissery, and Koottukari.

   Once ripe, they go soft and sweet enough for Pazha Pradhaman and Nendhrapazha Appam. And their firm texture 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 occasions like Onam Sadhya and Vishu 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.

My Nostalgia and Memory

   My MIL's mother, Clemmi Thaathi, made a version called Nendhra Pazham Pani, with jaggery and cloves, served alongside Vellayappam.

   My Amma's version is simpler and, if I'm honest, my personal favourite. She roasts sliced Nendhra Bananas in ghee with a sprinkle of sugar until the edges catch a little colour. Heavenly is the only word for it. I still make it exactly the way she taught me, usually alongside Upma, Vellayappam, or Idiyappam.

Craving more from the Kerala Nadan Palaharams? Have a look at my full collection of Authentic Kerala Snacks for more recipes like this one.

Why You Will Love This Recipe

• Quick & Simple: Two ingredients, one pot, and almost no active effort.

• Naturally Sweet: no added sugar needed, the banana does all the work.

• Easy on digestion: steaming tames the astringency raw and even some ripe bananas carry.

• Baby friendly: soft enough to mash and serve from six months onward.

• Endlessly adaptable: dress it up with ghee, jaggery syrup, or coconut, or eat it plain.

Nutritional and Health Benefits

   Nendhra bananas aren't just comforting, they're genuinely good for you. The potassium and vitamins help regulate blood pressure, guard against kidney stones, and lower stroke risk. They're also gentle on the gut, helping prevent stomach ulcers and keeping blood glucose steady for longer lasting energy.

   Steaming with the skin on helps balance out the fruit's overripe sweetness too, which is part of why this feels like such a well-rounded way to start the day.

Recipe Overview

• Cuisine: Kerala (India)

• Recipe Type: Breakfast, Snack

• Yields: 4-6 Banana Pieces

• Servings: 2–3 Portions

• Difficulty: Easy

• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 5 Minutes

• Cooking Time: 10-15 Minutes (Steamer/Pressure Cooker) or 2-3 Minutes (Microwave)

• Total Time: 15–20 Minutes

How to cook Steamed Bananas - Step-by-step Guide

Ingredients List

• 2 Nos. Nendhra Bananas

• Water, for steaming

Method - Step-by-Step Instructions

Step 1: Preparation

• Wash the Nendhra bananas and cut them into 2 or 3 pieces, depending on size. Leave the skin on.

• Alternatively, keep the bananas whole and make 2-3 small slits over the skin instead.

Method 1 - In a Steamer

• Fill the steamer or pressure cooker with 1–2 cups of water and bring it to a boil.

• Place the banana pieces in a steamer basket or tray.

• Cover and steam on high flame for 5 minutes, then lower the flame and cook for another 5–8 minutes, until soft.

• The skin will turn black and start to split in places. That's exactly what you want to see.

• Let the bananas cool for 5–10 minutes before peeling. Serve hot or cold.

Method 2 - In a Pressure Cooker

• Fill the pressure cooker with 1–2 cups of water and bring it to a boil.

• Place the grid inside, then set the banana pieces on a bowl or plate over the grid.

• Cover the lid (no need for the pressure regulator or vent weight).

• Steam on high flame for 5 minutes, then lower the flame and cook another 5–8 minutes, until soft and the skin starts to split.

• Cool for 5–10 minutes, peel, and serve hot or cold.

Method 3 - In a Microwave (Easiest and Quickest Method)

• Cut the bananas into 2–3 pieces and make small slits over the skin.

• Place them in a microwave safe bowl with a lid.

• Set a small microwave safe mug, filled halfway with water, over the lid.

• Microwave on high for 2–3 minutes, depending on the size of the banana, until the skin turns black and starts to split.

• Cool for 5–10 minutes, peel, and serve hot or cold.

Pro Tip: That mug of water sitting over the lid isn't optional, it's what keeps the bananas from drying out in the microwave. Skip it, and you'll end up with something closer to banana jerky.

Pro Tips and Notes

• Slit before you steam: small slits in the skin help the bananas cook evenly, especially in a microwave, and stop them from splitting messily.

• Cover, always: an open bowl or uncovered steamer basket lets moisture escape fast, leaving you with dry bananas. Keep a lid on wherever you can.

• Microwave holds its own: if you're short on time, microwaved bananas taste remarkably close to steamer ones. Don't feel like you're settling.

Serving Suggestions

• Serve with a drizzle of sugar or jaggery syrup, ideally simmered with a pod or two of cardamom or cloves for warmth. Freshly grated coconut on top never hurts either, and neither does a spoon of sugar or a drizzle of melted ghee if you're feeling indulgent.

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 or jaggery syrup, optional.

• Mash finely without lumps before feeding to babies.

• Steamed Nendhra bananas are nutritious and easily digestible, making them a gentle first food.

Storage Suggestions

• Refrigeration: store peeled, steamed bananas in an airtight box in the fridge for up to 2 days. Reheat gently before serving, either in the microwave for a few seconds or steamed briefly again.

• Best fresh: this dish doesn't really lend itself to freezing, the texture suffers once thawed. Steam a fresh batch in the morning if you're planning to serve it later that day, it holds up well at room temperature for a few hours.

FAQ

Can I refrigerate steamed bananas? 

• Yes. Store them in an airtight box and reheat gently before serving.

What type of bananas should I use? 

• Only Nendhra bananas, also known as Ethapazham or Pisang Tanduk. Other varieties won't hold their shape once steamed.

Can I make it in advance? 

• Absolutely. Steam a batch in the morning and serve later, though it's best enjoyed while still warm.

Is this recipe gluten-free? 

• Yes, completely gluten-free and vegan too.

Recipes You Might Like From My Blog

• Kerala Banana Chips (Kaya Varuthathu) — crispy, golden, and impossible to stop snacking on once you start.

• Nendhra Pazha Pradhaman — the ripe Nendhra banana payasam that shows up at every proper Sadhya.

• Nendhrapazha Appam — another quick snack with ripe Nendhra bananas cooked in an Appam.

A Warm Memory, etched into my food habit

   There's always that one comfort food we grow up with, the kind that quietly becomes a habit without us ever deciding it should. Wherever you live, whatever your lifestyle turns into, dishes from every cuisine pass through your life and give you a glimpse of themselves. But only a few actually stay. They get etched into your own personal history of food.

   For me, Nendhra Pazham Puzhungiyathu is exactly that. I had it as a kid, I fed it to my toddlers, and even now, whenever I pick up a Nendhra pazham, I steam it in the microwave in three or four minutes flat and breakfast is sorted.

   It's not really about loving the dish any more, if I'm honest. Somewhere along the way, it turned into something closer to loyalty, a bit of a fan following I've built for it over the years without even trying.