Nendhra Pazham Pani – Traditional Kerala Banana in Jaggery Syrup

"Rediscovering Pazham Pani – A Sweet Tradition from our Family Repertoire"

Pazham Pani - a Sweet Kerala Tradition

    When I say Pazham Pani, most of you might think of the Travancore-style Pazham Pani, a dish where Poovan Pazham (a local banana variety) is served with a luscious jaggery syrup. In Northern Travancore Christian households, Pazham Pani is traditionally served at the end of a feast. This custom, known as Pani Vilambal, involves presenting the beloved Poovan Pazham in a syrupy blend made from jaggery or palm sugar – a truly sweet finish to any grand meal.

 

Did You Know? Pani Vilambal is a tradition that has been kept alive in the Christian communities of Kerala, offering a symbolic and flavourful ending to feasts.

 

A Family Recipe with Nostalgia: My First Encounter with Nendhra Pazham Pani

    This special recipe for Nendhra Pazham Pani holds a place close to my heart. It comes from my husband’s grandmother, Clemmi Thathi, who served it to me for the very first time during my visit to Cochin just after our wedding. Only three days into my married life, I was brought to my mother-in-law’s hometown to meet the extended family and, most importantly, Clemmi Thathi herself – a legendary cook whose Red Fish Curry (a fiery Kerala-style fish curry) is still the talk of the family.

A Feast to Remember and the Discovery of a Comforting Sweet Dish

    As a new bride, I was overwhelmed by the variety of dishes – seafood, duck, chicken, pork, all spiced to Kerala’s fiery standards! The grand feast was laden with dishes that "nirpathuve... nadapathuve... parappathuve" (stand, walk, and fly), as they say, and each bite was a plunge into the authentic flavours of Kerala cuisine. But, being unused to such intense spices, I found myself yearning for something mild.

    Then, the following morning, she served a breakfast spread with Vellayappam (appam) and Puttu alongside an array of curries – Vindaloo, Duck Roast, Chicken Curry, Stew, Kadala Curry, and finally, Nendhra Pazham Pani. With my stomach feeling delicate from the previous day’s spice assault, I was instantly drawn to the soothing sweetness of Nendhra Pazham Pani. Paired with soft appams, it was just what I needed, a comfort dish that has stayed with me ever since.

 

Pro Tip: Try serving Nendhra Pazham Pani with Vellayappam for an unforgettable sweet and savoury experience.

 

A Unique Take on Pazham Pani: Nendhra Pazham Pani with a Twist

    Today, I’m not sharing the conventional Travancore Pazham Pani, but rather, a unique version from our family’s repertoire – Nendhra Pazham Pani, as taught to me by Great Clemmi Thathi. Unlike the usual recipe, this one uses Nendhra Pazham, Kerala’s favourite banana, stewed in jaggery syrup with a hint of cloves and cardamom. The touch of spices enhances the natural sweetness of the banana, creating a flavour that’s not just delicious, but divine.

 

Must Try: This sweet and spiced Nendhra Pazham Pani pairs beautifully with vellayappam, offering a taste of Kerala’s culinary heritage.

 

Appam with Nendhra Pazham Pani – Kerala’s Sweet & Spiced Breakfast Tradition!

A Sweet Tooth’s Delight: Nendhra Pazham Pani with Appam

    Whenever I manage to get my hands on Nendhra Pazham and have Appams on the menu, I can’t resist making this Pazham Pani to serve alongside. It’s one of my personal favourites! If you have a sweet tooth, this Kerala-style banana in jaggery syrup is sure to delight your taste buds. This Pazham Pani pairs beautifully not only with Appams but also with  Puttu and Idiyappam, making it a versatile and beloved accompaniment for a Kerala breakfast.

    And here’s another idea for sweet lovers: Try this combo with Sweetened Coconut Milk for an extra indulgent touch! Get the Sweetened Coconut Milk recipe here.

 

Try it Today! Serve this sweet Pazham Pani with appams and Sweetened Coconut Milk for a traditional Kerala breakfast experience. Your taste buds will thank you!

A Family Favourite Recipe for Festive Breakfasts

    Here’s a recipe straight from our family repertoire! This Nendhra Pazham Pani is a quick, easy-to-make dish that’s divinely delicious. It’s a special addition to our festive or special day breakfast spreads, where we serve it alongside Appams, Vattayappams, or Idiyappam. Traditionally, it complements classic Kerala breakfast dishes like Egg Roast, Beef Ularthiyathu, Stew, Chicken & Potato Curry or Duck Curry, and even Sweetened Coconut Milk.

 

Explore More! For more recipes from our Family Repertoire, click here.

 

Pazham Pani Recipe Overview

• Cuisine: Kerala (India)
• Recipe Type: Side Dish
• Difficulty: Easy
• Serves: 4-6
• Author: SM

Time Estimate

• Preparation Time: 5–10 Minutes
• Cooking Time: 20–30 Minutes

 

Want More Kerala Breakfast Ideas? Check out our Kerala Christian Style Breakfast Menu for a spread that’s both traditional and delicious! Click here.

 

How to Make Nendhra Pazham Pani – Step-by-step guide to cook Kerala's Nendhra Banana in Jaggery Syrup

Kerala’s Sweet Treasure: Nendhra Pazham Pani – Banana in Aromatic Jaggery Syrup

Ingredients for Nendhra Pazham Pani

• Nendhra Bananas - 2 large, ripe
• Jaggery - 1 cup (adjust to taste)
• Water - 1 cup
• Cloves - 4–5 pieces
• Cardamom - 2 pods, lightly crushed
• Salt - a pinch (optional)

Tip: Adjust the sweetness of the syrup by adding more or less jaggery, depending on your preference!

 

Method: Making Banana in Jaggery Syrup

Prepare the Jaggery Syrup

• In a saucepan, add 1 cup of jaggery to 1 cup of water.
• Boil this mixture on high flame for a few minutes, then reduce to a simmer for 5–6 minutes.
• Strain the jaggery syrup to remove any impurities, ensuring a smooth consistency.
• Pour the syrup back into the pan and add crushed cardamom pods and cloves for aroma.

Pro Tip: This recipe calls for a thin syrup, so avoid over-reducing it. Keep in mind, that the syrup will thicken slightly as it cools.

Prepare the Bananas

• While the syrup simmers, wash and peel 2 large Nendhra bananas.
• Cut each banana into 4–5 pieces, around 1.5 to 2 inches long.

Cooking Tip: Cutting the bananas into even pieces ensures uniform cooking and allows them to absorb the flavours better.

Cook the Bananas in Syrup

• Gently drop the banana pieces into the jaggery syrup.
• Cook on a low flame until the bananas turn soft and absorb the syrup’s flavours.
• Turn off the flame and let the bananas sit in the syrup for a few minutes to allow the flavours to infuse deeply.

Serving Suggestions

• Serve your Nendhra Pazham Pani warm with Appam, Puttu, or Idiyappam. This sweet dish is sure to add a traditional touch to your breakfast or festive spread!

Try This Pairing: Enjoy this recipe with Sweetened Coconut Milk – a classic Kerala-style sweet touch for Appams and Idiyappam!

How to Store Nendhra Pazham Pani

    If you find yourself with leftover Nendhra Pazham Pani (which, let’s be honest, is rare!), here’s how you can store it:

• Refrigeration: Store the cooked bananas in jaggery syrup in an airtight container. It can be refrigerated for up to 2-3 days. Just give it a gentle reheat before serving, and it’ll taste just as delicious!
• Freezing: If you wish to store it longer, you can freeze the Nendhra Pazham in the syrup. However, the texture of the bananas might change once frozen and thawed, so it’s best enjoyed fresh if possible.

 

Frequently Asked Questions (FAQ)

• Can I use other types of bananas for this recipe? Yes! While Nendhra bananas are ideal for their firmness and sweetness, you can use other varieties such as Poovan or even regular bananas. Keep in mind, the texture and sweetness may vary.
• Can I make this recipe vegan? Absolutely! The recipe is naturally vegan, as it uses jaggery (instead of refined sugar) and does not include dairy. It’s a perfect addition to a plant-based diet.
• How can I adjust the sweetness? If you prefer a sweeter version, you can increase the amount of jaggery. Alternatively, for a less sweet option, reduce the jaggery quantity or add a pinch of salt to balance the flavours.
• Can I add other spices to this recipe? Certainly! While cardamom and cloves are traditional, you can experiment with additional spices like cinnamon, dry ginger powder, or even a touch of cumin for a unique flavour profile.
• Can I use sugar instead of jaggery? While jaggery adds a distinctive taste and colour to the syrup, you can substitute it with palm sugar or coconut sugar or even regular sugar if needed. However, it won't have the same earthy depth that jaggery provides.

Appam & Nendhra Pazham Pani – The Ultimate Kerala Breakfast Combo!

Notes and Tips:

• Adjust the Sweetness: Feel free to adjust the amount of jaggery based on your sweetness preference.
• Sugar Alternatives: Palm sugar or even white sugar can be used as a substitute, though jaggery imparts a unique flavour.
• Optional Spices: In addition to cardamom and cloves, you can add a pinch of cumin seeds or dry ginger powder for an extra kick.
• Salt for Balance: A small pinch of salt can help balance the flavours, though it’s entirely optional.
• Uniform Pieces: Cut the bananas into 1.5 to 2-inch pieces for quicker and even cooking.

A Taste of Tradition with Nendhra Pazham Pani

    Nendhra Pazham Pani is more than just a sweet treat; it’s a celebration of Kerala's rich culinary heritage. This traditional recipe, passed down through generations, offers a glimpse into the flavours that define festive and family gatherings in Kerala. Whether enjoyed with fluffy appams, warm puttu, or soft idiyappam, Nendhra Pazham Pani is bound to take your taste buds on a nostalgic journey. It’s the perfect comfort food, with the balance of sweetness and spice, making it an ideal addition to any breakfast or festive spread.

    So, what are you waiting for? Recreate this delicious tradition in your kitchen today! Whether you're looking to make a special breakfast or add a sweet ending to your meal, Nendhra Pazham Pani is sure to bring smiles to everyone at the table.

Explore More Delicious Kerala Recipes

    If you loved Nendhra Pazham Pani, don’t stop here! Kerala cuisine offers an endless variety of delicious dishes that are perfect for any occasion. Check out some of our other popular recipes, such as or Kerala Christmas Fruit Cakes, Homemade Wines for a complete Kerala meal experience.

 

Click here for more Mouthwatering Recipes from God's Own Country - Kerala and dive deeper into the vibrant world of traditional Kerala cooking!

Ready to Share Your Own Kerala Recipe Journey?

    Have you tried making Nendhra Pazham Pani or any other Kerala-inspired recipes? I'd love to hear about your experience! Drop a comment below and share your thoughts or tips, when you try out the recipe. Let’s connect over the love of food and tradition!

Kerala Style Christmas Breakfast Spread

"Kerala Christmas Breakfast: A Celebration of Traditional Kerala Christian Cuisine"

Perfect Soft & Spongy Vattayappam - A Delicious and Healthy Kerala Treat

"Soft & Spongy Vattayappam Recipe – Perfect Kerala Steamed Rice Cake"

Vattayappam: Kerala's Steamed Rice Cake Delight

    When it comes to Kerala's iconic Appams, one recipe I’ve always wanted to highlight is Vattayappam – a soft, spongy, and deliciously unique fermented rice cake. While it shares ingredients with its cousin Vellayappam, Vattayappam stands out for its texture and cooking method – it’s steam-cooked to perfection, giving it a fluffy, melt-in-the-mouth quality. For those wondering, Vattayappam translates to “Round Rice Cake” in Malayalam!

Classic Kerala Breakfast - Puttu, Kadala, Pazham, Pappadam

 

Kerala-Style Breakfast – Puttu, Kadala Curry, Pazham & Pappadam

പ്രാതൽ  – പുട്ട്, കടല, ചെറുപയർ, പഴം, പപ്പടം

 “The aroma of freshly steamed Puttu and spicy Kadala Curry has this time-travel magic. For me, it’s an olfactory ticket to lazy Sunday mornings, steel tumblers of chaya, and echoing sounds from the kitchen. Only a true-blue Malayalee (or an honorary one!) can appreciate the tender crunch and coconutty soul of a well-made Puttu.”

 

NADAN FISH FRY WITH COCONUT MILK

    Fish Fry is a simple recipe, a simple marinade with Salt, Red Chilli Powder and Turmeric is more than enough to bring out the taste and flavour of a Fish Fry.  When a few other ingredients follow the toll, it takes the recipe into another level. Ginger Garlic Paste, Pepper/Fennel/Cumin Powder, some add tangy ingredients like Lemon Juice/Tamarind, can spice it up with Kandhari/Bird's Eye chillies.  The versions and variations a Fish Fry can be made is innumerable, and it even changes with regions from which it originates and takes twists and turns to suit a cook's whims and fancies.

    Recently, I was watching a Malayalam Movie "Maduram" and the actor in the Movie, Mr.Joju George cooks a fish fry in it.  He says he added a bit of coconut milk while marinating the fish.  The dialogue instantly caught my attention and the very next day I got into action.  And absolutely the taste of the Fish Fry was astounding, just the addition of Coconut Milk had elevated the taste and flavour of this Fish Fry.  So, a Fish Fry inspired from the Movie, "Maduram" through the words of Actor Joju George.  Some dialogues coming from some actors really make the dish sound interesting and tasty. 

    This Nadan Fish Fry with Coconut Milk is a simple Fish Fry recipe prepared in a typical Kerala style with local spices and undoubtedly fried in Coconut Oil.  This gives an authentic touch to this Fish Fry.  Fish Slices are marinated in freshly ground spice paste with a drizzle of Lemon Juice, Coconut Oil & Coconut Milk.  The finishing touch of this Fish Fry is undoubtedly the Coconut Milk, which elevates the taste and flavour of this Nadan Fish Fry.

    This Nadan Fish Fry is a spicy, tasty and flavour filled dish with a mild note of tanginess laced with coconut milk. This Nadan Fish Fry is comparatively spicy, which makes it a perfect combo along with heady Toddy. Simply serve this Nadan Kerala Style Fish Fry as an appetizer or as a side dish.



For more KERALA KALLU SHAPPU RECIPES, Click here...


Cuisine - Kerala
Course - Appetizer/Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM


Preparation Time - 10 - 15 Minutes
Marination - 30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes


For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO COOK NADAN FISH FRY WITH COCONUT MILK

NADAN FISH FRY WITH COCONUT MILK

INGREDIENTS:

To Marinate the Fish:

Fish - 6-8 Slices
Lime Juice - from 1/2 a Lime
Coconut oil - 1 Teaspoon
Thick Coconut Milk - 1/4 Cup
Salt - To Taste

 

To Grind:

Shallots - 8-10 No's.
Ginger - 1" Piece - 2 No's.
Garlic - 5-6 Cloves
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 11/2 Teaspoon
Peppercorns - 1Teaspoon
Cumin Seeds - 1/2 Teaspoon
Curry Leaves - a few sprigs

 

For Shallow Frying :

Coconut oil - 5-6 Tablespoons.
Curry Leaves - a few Sprigs

METHOD:

For Nadan Fish Fry: 

• Clean, wash and Cut Fish into slices.
• Clean and wash the Fish and allow it to drain in a Colander.
• If using a full fish, draw 3-4 incisions with a sharp knife all over the fish.
• Grind all the ingredients mentioned under "To Grind" into a fine paste.  Sprinkle some water while grinding if necessary.
• Marinate the Fish Slices with the with above ground paste along with Coconut Oil, Thick Coconut Milk, Salt & Lemon Juice.
• Leave this aside for about 30 minutes - 1 hour.
• Heat Coconut oil in a pan, line it up with a few sprigs of Curry Leaves.
• Then place a few marinated Fish Slices and shallow fry the Fish slices.
• Fry the fish slices on a medium-low flame for a few minutes.
• Gently flip the fish and fry the other side for a few more minutes, or until it is fried on both sides.
• The Fish should turn crispy and into golden brown.
• Remove from oil and drain it.
• Serve Nadan Fish Fry with Coconut Milk, hot garnished with Onion Rings and a drizzle of Lime Juice.
• Can serve Kallu shappu style Fish Fry as an Appetizer.
• Nadan Fish Fry goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
• This Spicy Fish Fry goes hand in hand with a glass of Thengin Kallu(Toddy).
•  Can serve this tasty Fish Fry in a Kerala Style Fish Curry Meals for a Lunch too.

 

NADAN FISH FRY WITH COCONUT MILK

NOTES:

• Any type of fish-small/big variety can be used for this recipe.
• I have prepared the dish with Halibut Fish Slices., even medium-sized whole fish can be used for the purpose.
• Adjust the amount of spices as per your taste and the size of the fish.
• Can marinate the fish overnight and leave it in the refrigerator. 
• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding Coconut Milk is purely optional, but it gives an added taste and note of flavour to this  Nadan Fish Fry.
  
• Can Deep Fry or shallow Fry the fish as per your preference.
• I usually shallow fry the fish.
• Curry Leaves gives an incredible flavour to the roast.
  

 

NADAN CHEMMEEN ROAST

    We cook Prawns in innumerable ways, a mix of this and a mix of that, and there you go with a simple, yet tasty Prawn dish ready in your hand.  It is always to play around with the ingredients and here I came up with a slight mish-mash and this one was an ultimate Nadan Kerala style Chemmeen Roast with just two simple steps.  Marinade and then shallow fry.  That's it, this tasty, spicy Kerala Style Prawn Roast would be ready within minutes.

    This Nadan Chemmeen Roast is one dish which looks more or less similar to the ones served in a Kallu Shappu(Toddy Shops).  Prepared in a typical Kerala style with local spices and undoubtedly fried in Coconut Oil, gives an authentic touch to this Prawn Roast.  Prawns are marinated in freshly ground spice paste with a drizzle of Lemon Juice.  The finishing touch of this Chemmeen Roast is undoubtedly the Coconut Milk, which elevates the taste and flavour of this Nadan Chemmeen Roast.

    This Nadan Style Prawn Roast is a spicy, tasty and flavour filled dish with a mild note of tanginess laced with coconut milk. This Nadan Chemmeen Roast is comparatively spicy which makes it a perfect combo along with heady Toddy. Simply serve this Nadan Kerala Style Prawn Roast as an appetizer or as a side dish.



For more KERALA KALLU SHAPPU RECIPES, Click here...


Cuisine - Kerala
Course - Appetizer/Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM


Preparation Time - 10 - 15 Minutes
Marination - 30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes


For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO COOK NADAN CHEMMEEN ROAST - KERALA STYLE PRAWN ROAST

NADAN CHEMMEEN ROAST

INGREDIENTS:

To Marinate the Prawns:

Prawns - 500 Grams
Lime Juice - from 1/2 a Lime
Salt - To Taste

 

To Grind:

Shallots - 8-10 Nos.
Ginger - 1" Piece - 2 Nos.
Garlic - 5-6 Cloves
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 11/2 Teaspoon
Peppercorns - 1Teaspoon
Cumin Seeds - 1/2 Teaspoon
Tomato - 1/2 a tomato
Curry Leaves - a few 

NADAN CHEMMEEN ROAST

For Shallow Frying :

Coconut oil - 5-6 Tablespoons.
Curry Leaves - a few Sprigs

 

Other Ingredients:

Thick Coconut Milk - 1/4 Cup

METHOD:

For Nadan Chemmeen Roast:

• Clean, Peel and de-vein the Prawns.
• Clean and wash the Prawns and allow it to drain in a Colander.
• Grind the ingredients mentioned under' To Grind" into a very fine paste.  Sprinkle some water while grinding if necessary.
• Marinate the Prawns with the with above ground paste along with Salt & Lemon Juice.
• Leave this aside for about 30 minutes - 1 hour.
• Heat Coconut oil in a pan and shallow fry the marinated Prawns along with a handful of curry leaves.
• Fry the prawns on a medium-low flame for until all the marinade is absorbed and turns slightly dry.
• The marinade would turn aromatic and should start to coat the prawns.
• Now, pour in the Thick Coconut Milk and fry this on a very low flame for a few more minutes.
• Let the Chemmeen Roast become dry and aromatic.
  
• Switch off the flame.
  
• Serve Nadan Chemmeen Roast as an Appetizer or it goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
• This Spicy Nadan Chemmeen Roast goes hand in hand with a glass of Thengin Kallu(Toddy).
  

 

NADAN CHEMMEEN ROAST - PRAWN ROAST

NOTES:

• Medium to Big Sized Prawns suits well for the recipe.  But can try with small sized shrimps too.
  
• Adjust the amount of spices as per your taste and the amount of Prawns you are cooking.
  
• Can marinate the Prawns overnight and leave it in the refrigerator. 
• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Shallow Fry the Prawns on a very low flame until all the marinade turns aromatic and coats well into each piece.
• Adding Coconut Milk is purely optional, but it gives an added taste and note of flavour to this Nadan Chemmeen Roast.
• Curry Leaves gives an incredible flavour to the roast.
  

 

    

Christmas Bliss - Fruit Cake & Homemade Wine

Why Kerala is the Ultimate Destination for Christmas and New Year Celebrations

     If there's one place I always dream of visiting during the festive season, it’s Kerala — especially during Christmas or Onam. The charm of Kerala's celebrations is undeniable, and it truly feels like "home" no matter where I am in the world. After all the travel restrictions and the pandemic, I’ve found myself missing India more than ever. As my husband often says, “The true spirit of Christmas can only be felt once you step into God’s Own Country.”

BEEF ULARTHIYATHU - KERALA STYLE

    This month I am comping up with a few Christmas specialities.  A few recipes which suits well for the Season.  And mainly a few dishes from our family favourites when it comes to Christmas or Easter Menu.  Default Kerals style Christmas dishes like Cutlet, Stew & Beef take up the party table along with other Christmas goodies like Christmas Fruit Cake & Homemade Wine.

    When it comes to Christmas celebration, it's all about food, food and more food & DRINKS - Boozing up!!!.  When it comes to Christmas Menu, beef is one must-have in the Menu in our household.  Christmas Menu in Kerala is incomplete without a Beef dish in the Menu.  So, here I come with a tasty, flavour filled Pothirachi Ularthiyathu which you can easily add it into your upcoming Christmas Menu. Pothirachi is nothing but meat from Buffalo which is commonly used for cooking in Kerala.  But you can use normal cow's meat or even Lamb(if you do not prefer beef) for this recipe.

    At my MIL's place she makes Beef Vindaloo or Beef Ularthiyathu for Christmas & Easter.  A slightly gravy like dish, which would go well with Appam, Puttu, Parotta, Chapatis, Idiyappam etc.,  Serve Beef Ularthiyathu along with hot fuming Rice, especially Kerala Matta Rice, Moru Curry, Cabbage Thoran and smidgen of Pickle for a complete meal.This is one classic combination in a Kerala household.  This Beef Ularthiyathu is an easy recipe and made with local spices which adds a wonderful flavour & aroma.  And I forgot to say you, it's spicy too.  

    When it comes to a Beef Recipe, needless to mention the Kerala favourite, Parotta and Beef, it's match made in "God's Own Country."  This Beef Ularthiyathu goes hand in hand with Malabar Parotta.

    This version of  hot & spicy Beef Ularthiyathu is one authentic Kerala Kallu Shappu style. Most of the Toddy Shop grubs are tongue-teasing culinary expertise with wide gastronomic opportunities.  And this spicy Beef recipe is one popular dish in a Toddy Shop.  The taste and flavours of food cooked in Kerala Kallu Shappu have a distinctive touch and this Beef Ularthiyathu gets easily fixed into the genre.

FEW OTHER KALLU SHAPPU GRUBS:

• Kappa Puzhungiyathu
• Kappa Ularthiyathu 
• Kappayum Irachiyum Ularthiyathu
• Beef Roast - Kerala Kallu Shappu Style
• Meen/Fish Pollichathu
• Meen Vevichathu/Mulakittathu -Kerala Style Red Fish Curry
• Kerala Fish Curry
• Chemmeen/Prawns Varattiyathu
• Chemmeen/Prawns Roast
• Chemmeen/Prawns Ularthiyathu
• Kozhuva Meen/Anchovies Fry
• Karimeen Thilappichathu
• Fried AnchoviesNadan Fish Fry

 For more KERALA KALLU SHAPPU RECIPES, Click here...

Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 4-6
Author - SM


Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes

For KERALA STYLE BEEF RECIPES, Click here....

HOW TO MAKE BEEF ULARTHIYATHU - KERALA STYLE BEEF FRY

BEEF ULARTHIYATHU - KERALA STYLE

INGREDIENTS:

To cook Beef:

Beef - 1 kg
Hot Water - 2 Cups
Salt - To Taste
Vinegar - 2 Tablespoons

 

To Grind:

Coriander Powder - 3 Tablespoons
Kashmir Chilli Powder - 4 Tablespoons
Pepper Powder - 11/2 Tablespoons
Turmeric Powder - 1 Teaspoon
Fennel Seeds - 2 Tablespoons
Cinnamon(1" Piece) - 4 Sticks
Star Anise - 2 Flowers
Cardamom - 4-5 Pods
Cloves - 4-5 Nos.

 

For Beef/Pothirachi Ularthiyathu:

Coconut Oil - 3-4 Tablespoons
Mustard Seeds - 1 Tablespoon
Curry Leaves - 2 Sprigs
Coconut Bites - 11/2 Cups(Optional)
Shallots - 1 Cup
Onions - 11/2 Cups
Green Chillies - 6 Nos.
Garlic - 5 - 6 Tablespoons
Ginger - 15-20 Cloves

METHOD:

To cook Beef:

• Clean, wash & cut Beef into small cubes.
• Leave this aside in a colander for a few minutes.
• Meanwhile, grind all the above spices mentioned under" To Grind" (adding little water) into a fine paste.
• Add the ground Masala to the Beef along with Salt & Vinegar and mix well until well combined.
• Add the above beef masala mix to a pressure cooker.
• Meanwhile, boil 2 Cups of water and pour this into the pressure cooker.
• Cover the pressure cooker with the lid and place the vent cap.
  
• Cook for about 4-5 Whistles on a high flame.
• Then lower the flame & cook for another 7-8 Whistles or 20-30 minutes.
• Cook beef accordingly. Adjust the cooking time to suit the meat.
  
• Once cooked, remove the lid of the pressure and check whether the Beef has turned soft & tender.
• If there is some water in the cooked beef mix, cook this on a low flame until it becomes slightly dry.

BEEF ULARTHIYATHU - KERALA STYLE

For Beef/Pothirachi Ularthiyathu:

• Heat Coconut Oil in a heavy bottomed/non-stick pan.  I usually cook this recipe in a brass Uruli.
• Splutter Mustard seeds.  Immediately add Curry Leaves and give a quick stir.
• Then add, finely sliced Onions & Shallots.
• Follow it by Green Chilli slit into two and finely chopped Garlic & Ginger.
• Saute until Onions turn translucent.
• Now add the cooked Beef along with the masala and mix well.
• Cook this on a low flame until the Beef Masala turns slightly dry and aromatic.
• Add a bit of Coconut Oil and cook again on a low flame for a few more minutes.
• Cook until it reaches the desired consistency.
• Switch off the flame, cover and leave it aside.
• Serve Beef Ularthiyathu hot.
• Goes well with Appam, Puttu, Parotta, Chapatis, Idiyappam etc.,
• Serve Beef Ularthiyathu along with hot fuming Rice, especially Kerala Matta Rice, Moru Curry, Cabbage Thoran and smidgen of Pickle for a complete meal.
• This Beef Ularthiyathu goes hand in hand with Malabar Parotta. 
  

 

NOTES:

• Cook beef accordingly. Adjust the cooking time to suit the type of meat you are using.
• Adjust the amount of Red Chilli Powder & Pepper Powder, to make this recipe less spicy.
• Using Coconut oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding coconut bytes to the Beef Roast is truly optional.
  

______________________________________________________________________

A QUICK TIP :

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use a few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.