Kambu Koozh - Pearl Millet Porridge with Shallots & Curd

Kambu Koozh (கம்பு கூழ் / கம்பன் கூழ்) –  Tamil Nadu’s Traditional Summer Porridge with Pearl Millets! 

    When the sun roasts the earth and our skin starts to sizzle, the body doesn’t crave spice — it longs for something cool, earthy, and soothing. And that’s when Kambu Koozh comes into the picture like an age-old friend with a pot of wisdom.

 

Squeezing Out Coconut Milk in Traditional way – Onnam Paal in Its Purest Form!

How to Make Coconut Milk at Home (Idichu Pizhinja Paal)

A Taste of Home – Coconut Milk

    I use coconut milk quite often and liberally in my kitchen for a myriad of dishes — from soups, stews, curries, snacks, desserts, puddings, payasams and even in baked goodies. Coconut milk brings its own richness, depth and that exotic creamy vibe to recipes — be it my style Green Peas Ghee Rice, or comforting Paal Kanji, or extraordinary Thengai Paal Murukku or Puerto Rican Tembleque, Southeast Asian dishes like Nasi Bunga Telang, or Red Rubies in Coconut Milk or Pulut Hitam finished off with a lush drizzle. And don’t even get me started on the magic it does to Indian Payasams and Pradhamans!

    But every time I make coconut milk from scratch, I'm taken straight back to the good old days in Kerala. Especially during wedding preparations in my Mum and Dad's Tharavadu (ancestral home).

"Fluffy & Crispy Madurai Karupatti Appam"

"Madurai Karupatti Appam: A Traditional Recipe & and a Cultural Delight from Sourashtrian Streets!"

    Indulge in the rich heritage of Madurai with a culinary journey through the streets of Sourashtrian traditions. The Madurai Karupatti Appam, a sweet delicacy, embodies the cultural tapestry of this vibrant city. Its roots delve into generations, creating a sweet symphony of taste and tradition.

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!

CHAKKA PUTTU - JACKFRUIT PUTTU

    If you are not a Malayalee or from Kerala, the whole idea behind Chakka Puttu -  Puttu with Chakka/Jackfruit would surely be underestimated or heard with an awe.  But for a Malayalee Jackfruit alias Chakka is a feel and dishes with Jackfruit is taken head's down in a Kerala household.  Even there is a note of complaint when it comes to Jackfruit season that a Kerala household gets overwhelmed with the fruit and cooks up anything and everything in the name of Jackfruit.  Right from a Stir-fry, Curry, Snack, Sweet etc., & etc.,

CHAKKA PUTTU - JACKFRUIT PUTTU

    Well, when you have a seasonal fruit in abundance, it is a norm of every Indian housewife to indulge in preserving it or using it to the maximum.  So, a staple Kerala Breakfast, with a twist of Jackfruit in it, is certain to pop up during the Season.  Chakka Puttu is one such dish which comes into limelight during the Jackfruit Season.

CHAKKA PUTTU - JACKFRUIT PUTTU

    Though a simple dish, it turns out to be a wholesome meal on its own.  Here, the humble Puttu is cooked with a few finely chopped Jackfruit pieces layered in between.  When steamed, the unique aroma of cooked Jackfruits and Puttu makes this humble dish a satiating indulgence.  Chakka Puttu brings out the very essence of Kerala and its love for Jackfruit.

    If you have some Puttu Flour and a few pods of jackfruits, then you are ready to go with this dish.  Quick & easy and a simple dish which could be eaten as such.  

CHAKKA PUTTU - JACKFRUIT PUTTU

 

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

Cuisine : Kerala, India
Course : Main Course
Difficulty - Medium
Yields - 3-4 Small Sized Puttus
Author : SM

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

 

    Let's come up with a few recipes suitable for the Season - Summer, Summer Fruits, Summer Holidays.  Arrival of summer in India brings forth the Season of seasonal fruits like Jack Fruit and Mangoes.  When a produce is in abundance, an Indian household gets busy preserving it in its own way or utilizing it in the best possible way.  So, a few recipes with Jack Fruit for the Season.

    Should I Say this Palaharam as Chakka Appam or Chakka Ada?  Well, both seems to sound correct to my knowledge.  Chakka Appam or Chakka Ada is a classical Kerala Palaharam prepared with Rice flour, Jaggery and one main ingredient irresistibly a Keralites favourite - Chakka alias Jack Fruit.  It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head.  If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity.  Well, so is the popularity of this amazingly big fruit in God's Own Country.  Least to mention the variety of dishes made out of this fruit.  Right from a young raw jackfruit to the ripe one, at different stages of its growth, even it seeds are converted into tasty dishes, there comes a dish made out of Jack fruit in Kerala.

JACK FRUIT

    My husband gets overwhelmed when purchasing his favourite items and especially items like Tapioca & Jack Fruit, his whims get to the core and buys portions more than what is necessary for two of us.   A few months back it happened again, and he ended up buying a big portion of Jack Fruit from the local wet market.  As usual, my mind got occupied with the thought of finishing it soon, in vain trying with the next step of preserving it.  In the process, as a helping hand, he came with the idea of making this Chakka Appam.  Well, I had actually made a portion of Chakka Varattiyathu in the morning, and so I felt the idea of cooking up Chakka Appam is going to be an easy task and so was it.

    So, well talking about Chakka Appam or Chakka Ada, it is one Kerala Palaharam similar to Ela Ada/Ilayada.  Ela Ada is made with Rice Flour with a filling inside, which is usually made of Coconut & Jaggery.  But the main difference in this recipe is that the filling has Jack Fruit Purée or simply the Chakka Varattiyathu or the Jack Fruit Preserve.  Some recipe of this Chakka Appam/Ada is made with an outer layer of Rice Flour and the filling inside.  Whereas, some recipes are made by kneading all the ingredients together along with the Rice flour and this recipe is done in the above method.  I have kneaded all the ingredients together and then, just spread it out over a Banana Leaf.  Gently press the folded Banana Leaf & tightly secure it.  Steam cook this simple delicacy in a steamer until cooked.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

Cuisine - Kerala (India)
Recipe - Snack
Difficulty - Medium
Yields - 10 -15 Ela Ada
Author - SM

Preparation Time - 20 - 30 Minute
Cooking Time - 30 - 45 Minutes.

For more recipes from GODS OWN COUNTRY - KERALA, Click here...

HOW TO MAKE CHAKKA APPAM - CHAKKA ADA

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

INGREDIENTS:

With Jack Fruit Purée:

Rice Flour - 1 Cup
Jack Fruit Purée - 1 Cup
Jaggery - 1/2 Cup
Grated Coconut - 1/2 Cup
Cardamom Powder - 1/2 Teaspoon 
Dry Ginger Powder - 1/4 Teaspoon
Ghee - 1 Teaspoon
Salt - a Pinch

 

METHOD:  

CHAKKA APPAM DOUGH

For Chakka Appam Dough:

• Grind the Jack Fruits and make a Purée out of it.
• Add powdered jaggery to the Jack Fruit Purée and mix well.
• Mix well until the Jaggery dissolves.
• Alternatively, can add powdered Jaggery while grinding the Jack Fruit pods.
• Then, add the roasted Rice Flour, grated Coconut, Powdered Cardamom, Dry Ginger Powder and mix well until well combined.
• Finally, add a teaspoon of melted Ghee and mix well.
• The dough would be slightly loose and pliable.
• You may not need any extra water while mixing the dough in this method
  

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

 

INGREDIENTS:

With Chakka Varattiyathu/Jack Fruit Preserve:

Rice Flour - 1 Cup
Chakka Varattiyathu /Jack Fruit Preserve - 3/4 Cup
Jaggery - 1/4 Cup
Water - 1/4 Cup
Grated Coconut - 1/2 Cup
Cardamom Powder - 1/2 Teaspoon 
Dry Ginger Powder - 1/4 Teaspoon 
Ghee - 1 Teaspoon
Salt - a Pinch 

For a detailed Recipe on HOW TO MAKE CHAKKA VARATTIYATHU, Click here

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

 

METHOD:  

For Chakka Appam Dough:

• Melt the Jaggery in 1/4 Cup of Water.
• The idea is to just dissolve the Jaggery here.
• Strain for any impurities and transfer it into a pan.
• Add 3/4 Cup Chakka Varattiyathu to the Jaggery water and mix it thoroughly until well combined.
• Cook this on a low flame until it boils.
• Then, add the roasted Rice Flour, grated Coconut, Powdered Cardamom, Dry Ginger Powder and mix well until well combined.
• Finally, add a teaspoon of melted Ghee and mix well.
• The dough would be slightly loose and pliable.

Folding Chakka Appam in a Banana Leaf:

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Cut Banana Leaves and smear Coconut Oil over it.
• Spoon in a handful of Chakka Appam Dough on to the Banana Leaf.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Fold the Banana Leaf into two and gently press it with your palms so that the dough evenly spreads through the Banana Leaf.
• Press the Banana Leaves & tightly secured the dough inside the Leaf and leave it aside.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

• Follow the suit for the rest of the dough.
• Smear a little bit of coconut oil over the tray/plate which would be used to steam the Chakka Appam/Ada, alternatively, you can line up a Banana Leaf over the tray.
• Arrange the prepared Chakka Appam/Adas in the tray/plate. Do not overcrowd the Chakka Appam.

Steam Cooking the Chakka Appam/ Ada:

• Pour water into the Idli Chembu/Steamer, cover and allow it to boil for about 10–12 minutes on a medium flame.
• Once the steam builds, then place the tray/plate with the prepared Chakka Appam/Ada into the steamer.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

•  Cover the lid tightly and Steam cook the Ela Adas on a low flame for about 10–15 minutes, or until they are no more sticky.

CHAKKA APPAM

• Switch off the flame.
• Serve Ela Ada/Ilayada hot or at room temperature.

JACK FRUIT/CHAKKA APPAM - CHAKKA ADA

NOTES:

• Can use ready-made Appam/Idiyappam/Pathiri Flour for the recipe. I have used Malaysian Brand, Babas Idiyappam Flour for the recipe.
• The dough should be slightly loose and pliable. Adjust accordingly. 
• Adding ghee to the dough is purely optional. But it gives a wonderful texture and aroma to Chakka Appam.
  
• Adjust the amount of jaggery to suit your taste preference.
• Using Dry Ginger Powder is Optional.

Kerala Style Christmas Breakfast Spread

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