Avalose Unda with Chaya – Kerala Tea Time Nostalgia

Avalose Unda alias Ari Unda – A Love Story I Never Had

“Before we roll into the recipe, let me take you back to a kitchen filled with tins, laughter, and a certain hard rock ball I never quite understood…”

How to Cook Amma's Palakkad Style Inji Puli 

Authentic Kerala Inji Curry/ Puli Inji -  Amma's Palakkad Style Inji Puli

Ingredients for Palakkad Style Inji Puli

The Base Tempering:

The Aromatics (The Palakkad Special):

• 1/2 cup Ginger (finely chopped)
• 4-5 Green Chillies (cut into rounds)
• 6-8 Shallots (finely chopped)
• A handful of Curry Leaves

The Spices & Seasoning:

• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (adjust to your heat preference)
• 2 tbsp Tamarind Paste (thick extract)
• 2 tbsp Jaggery (adjust based on tamarind tartness)
• Salt to taste
• Water as needed

Method - Detailed Cooking Instructions

Step 1 - The Tempering: 

• Heat 2 tablespoons of coconut oil in a pan. Splutter the mustard and fenugreek seeds. Add dry red chillies and asafoetida, letting them sizzle until fragrant. Let the flame be at low.

 

Step 4 - The Simmering: 

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!

BRINJAL/EGGPLANT PICKLE

    If there's a pickle that never goes a long way in my pantry, then it is this Portuguese Style Brinjal Pickle. When I say this Pickle never goes a long way, the reason is that, most of the time when my MIL makes this recipe, it gets over the same day.  This Brinjal Pickle is a traditional recipe of the Catholic community of Goa.  I would surely add Cochin into the list too.  This dish is very common in Catholic community of Cochin too.  So, with a Portuguese lineage, living in Fort Cochin, my MIL's family and the most coveted "Clementina Joseph"(Clemmi Thathi), her mother, had traces of Portuguese culture in their lifestyle & cooking. And this Pickle is one from our family repertoire.

    This Brinjal/Egg plant Pickle is cooked mostly with the long variety Eggplants which do not have many seeds inside.  Soft and meaty Eggplants cooked into a pickle with a combination of western and local cuisine.  The use of Vinegar in Pickles is something which takes inspiration from Portuguese - Goan - Fort Cochin kitchens.  They make a wide range of Sweet & Sour Pickles with a tinge of Vinegar in it. Needless to mention, the sweet & Sour Lime Pickle most commonly made for banquets at this point.  And the use of Mustard Powder(coarsely ground Yellow Mustard) in pickles has a distinct Anglo-Indian root.

    Brinjal/Eggplant Pickle is a simple, quick pickle and doesn't require to be kept in brine or sun dried.  And mainly as any other common pickling ingredients like Mangoes, Lime, Gooseberries, Brinjal/Eggplant doesn't have the natural tanginess in it. So the addition of Vinegar balances the taste notes and also facilitates storing this pickle.  But importantly, this Brinjal pickles as it is, doesn't have the required acidity which makes it not safe to store it at room temperature.  I usually store this Eggplant Pickle in the refrigerator, and mostly I make only a small batch of it at a time.

    This Portuguese influenced Brinjal Pickle is a cornucopia of taste loaded in it.  A bit of sweetness is what you get with the first bite, then it gives you the note of sourness, slightly hitting the spiciness as you savour it around.  The star of the show is of course the meaty Eggplant/Brinjal, which gives a wonderful texture to this pickle.  Though this pickle is mostly served along with Rice, I love to eat it with Paratha/Chapatis.  The combination of flavours and tastes makes it a perfect combination with both Roti & Rice.

For more EGGPLANT/BRINJAL RECIPES, Click here...

 

Cuisine - Portuguese(Goan; Cochin)
Course - Pickle/Condiment
Spice Level - High
Difficulty - Medium
 Yields - 11/2 - 2  Cups
Author - SM


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

For more PICKLE Recipes, Click here...

HOW TO MAKE GOAN/COCHIN STYLE BRINJAL PICKLE - PORTUGUESE STYLE EGGPLANT PICKLE

BRINJAL/EGGPLANT PICKLE

INGREDIENTS:

For Brinjal/Eggplant Pickle:

Brinjal/Eggplant - 2 Cups
Green Chillies - 3-4 Nos.
Curry Leaves - 2 Sprigs
Ginger 1/2 inch - 1 Piece
Garlic - 10-12 Cloves
Mustard Seeds(Yellow) - 1 Teaspoon
Salt - To Taste
Oil - 1/3 Cups

 

For Pickle Paste(To Grind):

Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Kashmiri Chilli Powder - 2-3 Teaspoons
Ginger 1/2 inch - 1 Piece
Garlic - 10-12 Cloves
Cumin Seeds - 1/4 Teaspoon
Vinegar - 3-4 Tablespoons

 

METHOD: 

• Rinse the Eggplant in water.  Pat dry the eggplant and make sure there is no moisture in it.
• Now cut the long Eggplant into four and then cut it into 2 inches long pieces.
• Soak the Eggplant in salted water for a few minutes, or until use.  This prevents them from turning brown.
• Finely chop the Green Chillies and Ginger.  Peel and cut the garlic into thin slices.
  
• Meanwhile, dry roast the Yellow Mustard seeds on a very low flame for a few minutes.
• Coarsely grind or Crush the Yellow Mustard Seeds and keep it aside.
• Grind all the ingredients mentioned under,"For the Pickle Paste"adding Vinegar into a fine paste & keep it aside.
• Now, heat oil in a wok.  Let the flame be at high and allow the oil to smoke off.
• Then, reduce the flame to low and wait for a few minutes for the oil to slightly cool down.
• Now add, Eggplant pieces and fry this on a low flame for a few minutes.   
• The idea is just to remove the moisture from the vegetable.  Do not overcook this at this stage.
• Remove the Eggplants from the oil and keep them aside.
  
• In the remaining oil,  add finely chopped Green Chillies, Ginger, Garlic & Curry leaves.  
• Sauté it on a low flame for a few minutes until the ingredients turn fragrant.
  
• Then add the Pickle Paste and give a quick stir.
• Add in the crushed Yellow Mustard Seeds, Salt & Sugar.  
• Mix well and cook this on a low flame until the raw flavour goes & oil separates from the mix.
• Now add in the Eggplant pieces and gently mix until the Eggplants are well coated with the Pickle mix.
• Adjust the amount of salt & sugar and add in some Vinegar if needed.
• Cook this on a low flame for a few minutes.
• Switch off the flame and allow the pickle to cool down before storing.
• This Pickle can be had immediately, not need of maturing time.
• Store the Pickle in a clean and dry Glass/Ceramic Jar in a refrigerator.
• Brinjal Pickle is served along with Rice & curry.  Goes well with Moru Curry/Moru Kachiyathu.
  
• Brinjal/Eggplant Pickle tastes great with Parathas, Chapatis, Roti, etc.,  
• Can pair it up with Curd Rice too.
  

 

BRINJAL/EGGPLANT PICKLE

NOTES:

• The Eggplants should be absolutely dry & moist free before cutting them for the Pickle.
• I have used the long purple variety of Eggplant.  These varieties(Purple/Green) suits well for this pickle.  As it has no/fewer seeds and also has a meaty texture.
  
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and vinegar.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Brinjal Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• I personally suggest storing this Brinjal Pickle in the refrigerator to avoid spoilage.   
  

 

Cochin-Style Beef Vindaloo (Vindalee) - Rich & Spicy Kerala Curry

Beef Vindaloo (Vindalee) - A Recipe That Travelled from Portugal to Cochin

Vindaloo—carne de vinha d’alhos

    A dish brimming with history, heat, and irresistible tang. Did you know that the word "vindaloo" is derived from the Portuguese dish carne de vinha d’alhos? Translating to "meat marinated in wine vinegar and garlic," this dish travelled to India in the 15th century along with Portuguese explorers. Over time, it was embraced by local kitchens, where it took on new flavours, spices, and ingredients to suit the Indian palate. Food historian Lizzie Collingham highlights this fascinating journey in her book, Curry: A Tale of Cooks and Conquerors.

    Cochin, with its vibrant mix of Portuguese, Dutch, and Indian influences, gave birth to its unique twist on this curry, creating what we now lovingly call Cochin-style Beef Vindaloo (Vindalee). It’s a quintessential festive dish in many Kerala Christian households, especially during Christmas and celebratory feasts.

The Evolution of Vindaloo – From Portugal to India

The story of vindaloo is as piquant as its taste. Here’s a quick dive into its fascinating transformation:

• Origins: The Portuguese dish carne de vinha d’alhos featured meat marinated in wine vinegar and garlic.
• Adaptation in India: With no wine vinegar available in India, Franciscan priests fermented palm wine (toddy, or "kallu") to create a local substitute. Tamarind became a tangy alternative.
• Spices and Ingredients: Indian cooks introduced spices like black pepper, cinnamon, cardamom, and the now-iconic chilli peppers, which were also brought to India by the Portuguese from the Americas.
• Regional Influence: In Cochin, this dish found a permanent home in Christian kitchens, where it evolved into a rich, spicy, and aromatic curry, often made with beef or pork.

 

Christmas Special Cochin Beef Vindaloo (Vindalee) - Kerala Christian Festive Curry

Vindaloo: A Recipe Steeped in Catholic Tradition

    The Vindaloo is deeply rooted in the culinary traditions of the Catholic community in Goa, but Cochin also deserves a notable mention. Among the Catholic families of Cochin, this dish holds a cherished spot, particularly during celebrations and festive occasions.

    With its Portuguese lineage, the recipe traveled to Cochin, finding its way into the kitchens of Fort Cochin families. My mother-in-law’s family, with a strong connection to Portuguese influences, inherited this legacy. Her mother, the beloved "Clementina Joseph" (fondly known as Clemmi Thathi), brought Portuguese culture into her cooking. In our home, Vindaloo is affectionately called "Vindalee Curry."

A Family Tradition: Cochin-Style Vindaloo

    In my opinion, "Every Catholic household has its own perfect Vindaloo recipe, a staple on celebration menus." While the Goan and Cochin versions share similarities, the Cochin-style Vindaloo stands out due to some unique ingredients and techniques:

• Cloves, Cinnamon, and Tamarind: These additions bring a distinct flavour profile to the Cochin version. Tamarind, in particular, balances the sharpness of vinegar, making the dish more palatable for those who dislike a strong vinegar aroma.
• Personal Tweaks: My mother-in-law avoids adding cinnamon and cloves to her Vindaloo. However, I like to include them for a richer aroma and complexity.
• A Secret Ingredient: One nearly forgotten ingredient is the bark of the drumstick tree. This traditional addition not only acts as a digestive aid but also enhances the dish with a unique taste and flavour.