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!

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"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!

PALAKKADAN ERACHI KUMBALANGA CURRY

     It is one of our family recipes, followed for more than three generations.  This recipe is the same as my Dad's special curry "Achante Erachi Curry" - Dad's Mutton Curry.  An authentic native style of Palaghat region, Mutton Curry prepared with freshly sautéed and ground spices marinated & slow cooked which gives a wonderful aroma and flavour to this curry. The base of the Curry is a thick gravy and once cooked they add Ash Gourd and ground coconut to the curry which makes it slightly runny. I have seen this type of curry served in almost all of our relative's household in Palaghat. 

     I have always loved this curry, and it was one extra curry made on Sundays, with a portion of Erachi Curry made as a star stopper every week.  Whatsoever be it, Chicken or Mutton, the recipe is the same at home. I still remember our Monday Lunch during primary school, which were always this leftover Erachi Curry and Erachi Kumbalanga Curry.  Lunch at home, listening to AIR afternoon News by Saroj Narayanaswami followed by a set of Mellisai, a non movie based songs.  And it would be time for us to go back to school for our afternoon session.  In the midst of this short time, I would even shuffle my bag and transfer the books according to the timetable and carry just the ones needed for the afternoon session. Nostalgia hitting me - the wonderful days of childhood, the taste & memories which tightly holds the moments deep in our mind.  Reliving it, Re-livening it at a hint of a smell or a taste.

     Though I make Achante Erachi Curry often, I have made this Erachi Kumbalanga Curry just a few times & it could easily be numbered out. At home, It is always Chicken/Mutton/Beef mostly cooked along with Potatoes.  And in my in-law's side of the family, they are experts when it comes to cooking meats with tubers (starting with Potatoes, Tapiocas, Chinese Potato(Koorka) etc.)  My MIL regards this curry with abhor, a kind of regional discrimination loaded with loyalty to the region from where she is from, and says it is a watery curry.

     Well, in my opinion every region has its own speciality unique to the tradition and style.  And I hate to discriminate it in any sense.  As said, it is absolutely nothing like a watery Curry.  But if you are new to combining water based vegetable along with meat, you may feel it to be a weird combination.  But trust me, the Ash Gourds in hot and spicy curry does total justice.  And it is prepared with the whole idea of balancing the heat of the spicy curry and meat, especially chicken. These types of curries are quite common in Palaghat and Trissur region and are also served during a non-vegetarian feast.

PALAKKADAN ERACHI KUMBALANGA CURRY

HOW TO COOK PALAKKADAN ERACHI KUMBALANGA CURRY - MUTTON & ASH GOURD CURRY

PALAKKADAN ERACHI KUMBALANGA CURRY

 

METHOD:

To Sauté & Grind :

• Heat Coconut Oil in a Pan, Sauté Shallots, Ginger & garlic until Shallots turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry on a very low flame until aromatic.
• Add Cumin Seeds and Peppercorns and fry for a while.
• Switch off the flame and allow the ingredients to cool.
• Grind the sautéed ingredients into a fine paste and leave it aside.

PALAKKADAN ERACHI KUMBALANGA CURRY

 

For Erachi Kumbalanga Curry:

• Clean and remove the skin & seeds of the Ash Gourd and then cut them into cubes.
• Cut the Clean, wash & dice the Mutton into cubes and allow it to drain in a colander.
• Marinate the Mutton pieces with the ground paste and leave it aside for about an hour.
• Heat oil in a Pan/Pressure Cooker.
• Splutter Mustard seeds, immediately add Curry Leaves & Coconut slices into it and fry for a while on a very low flame.
• Sauté finely chopped Onions and Green Chillies, sauté the ingredients on a medium flame until Onions turn translucent.
• Add finely chopped Tomatoes and cook until the Tomatoes turn soft and oil separates.
• Now, add marinated Mutton Pieces along with a dash of salt and give a quick stir.
• Pour 1/2 a Cup of Water (or as required to cook Mutton).
• Cover the Pressure Cooker with the lid and cook until the meat turns tender and soft.
• Once the Meat is cooked, add the Ash Gourds and mix well.
• Cook this on a low flame until the Ash Gourds turn soft and cooked.  Do not overcook the Vegetable.
• Grind the Coconut into a fine paste.
• Pour it into the above Curry and mix well.
• Adjust the consistency by adding some water
  
• Let this boil on a low flame until the raw flavour goes, and it reaches the desired consistency.
• Switch off the flame.
• Palakkadan Erachi Kumbalanga Curry goes well with Appam/Vellayappam, Idiyappam,  Dosa, Idli etc.,
• Or simply serve Erachi Kumbalanga Curry with steamed Rice or Palakkadan Matta Rice.
  

NOTES:

• Adjust the amount of spices to suit your preference.
• Sauté the ingredients on a very low flame, stirring continuously.
• Marinate the Mutton/Chicken pieces and leave it aside for at least 1/2 an hour. 
  
• This Erachi Kumbalanga Curry is prepared with Mutton/Lamb.  Cook the meat accordingly and then add Ash Gourd and ground coconut paste.
  
• Cook Mutton pieces along with Ash Gourd on a low flame for about 15-20 minutes.  This will help the flavour get infused into the meat & the vegetable.
• Can prepare the same Curry with Chicken/Beef too and the cooking method is the same.  Adjust the cooking time.
• Coconut Oil gives an authentic taste to the Curry, can use any other vegetable oil too.
• Adding Tamarind is purely optional.

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RAVA APPAM - INSTANT SEMOLINA APPAM

    Well, this recipe is a quick fix - an instant Appam recipe which needs no soaking, no fermentation and it will be ready within 15 minutes. Appam is a traditional South Indian lacy pancake prepared with Raw Rice and Coconut. And it needs to be fermented for at least 8-10 hours/overnight. But this Rava Appam is a simple recipe prepared with White Semolina, few spoons of All-Purpose Flour, Instant Yeast and a bit of Salt & Sugar. Add everything into the blender jar and grind it into a smooth paste adding LUKE WARM WATER little at a time. Luke Warm Water helps to activate the yeast and also facilitates fermentation process.

CHETTINAD MUTTON KUZHAMBU

    Chettinad Cuisine is one of the popular regional Cuisines of South India. They have a skill of converting every meal into an elaborate venture, with varied dishes in both Vegetarian and Non-vegetarian. The traditional dishes of Chettinad Cuisine leave an indelible mark and takes a special place of its own in Indian Cuisine. Non-vegetarian dishes like Chettinad Chicken/Mutton prepared as Varuvals or Curries and dishes like Mutton Kola Urundai, Chettinad Fish Curry, Crab Masala, Kozhi/Chicken Rasam, Sura Puttu  have found a special place in the mind of food lovers around the world. Such is the speciality of Chettinad Cuisine. 

    Chettinad Mutton Kuzhambu is one of the popular Curries from Chettinad Cuisine. A universally acclaimed dish around the world for its cornucopia of flavours unique to Chettinad Cuisine. Chettinad Cuisine is incomplete without a Mutton Curry/Aattukari Kuzhambu. The usage of Spices like Stone Flower(Kalpasi), Star Anise & Kapok Buds(Marathi Moggu) gives a unique flavour & taste to this Curry. We can find quite many versions of Chettinad Curries, but these spices are few ingredients commonly used in most of the Curries.

     Chettinad Cuisine is distinctly aromatic, spicy and has sensible usage of unique spices. The best part is the perfect blend of spices in perfect proportions. It has a lot of flavours going on, so finding the perfect blend of spices is the key. What adds character to most of the signature Chettinad dishes is that it uses freshly ground (and sometimes fried) spices. Traditionally the spices were ground using a Mortar & a Pestle. Still, many households follow the tradition.

    This Chettinad Mutton Kuzhambu is a version cooked in a Pressure Cooker which yields soft & succulent meat pieces. This recipe is the same as Chettinad Chicken Curry, but we have to use a bit more spices when cooking the same recipe with Mutton/Lamb. Also, the best part of this Curry is it uses freshly ground spices & when the spices are fried in oil, it gives an extraordinary aroma and flavour to the Curry. It will not be an exaggeration if I say that the smell of the dish was emanating in my kitchen for a long time. 

For a detailed GLOSSARY OF SPICES, Click here...

Cuisine - Chettinad (Tamilnadu, South India)
Course - Side Dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM

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

For more Recipes from CHETTINAD CUISINE, Click here...
    

HOW TO COOK CHETTINAD MUTTON KUZHAMBU

CHETTINAD MUTTON KUZHAMBU

INGREDIENTS:

For Chettinad Spice Powder:

 Coriander Seeds - 2 Tspn

 Dry Red Chillies - 4-5 Nos.

 Curry Leaves - 1 Sprig 

 Bay Leaf - 3 Leaves(small)

 Star Anise - 1 Petal 

 Stone Flower(Kalpasi) - 3 Small Pieces
 Kapok Buds (Marathi Moggu) - 1 Small Bud

 Cinnamon(1" piece) - 1 No.

 Clove - 2-3 Nos.

 Cardamom - 2-3 Pods

 Cumin Seeds - 1 Tspn

 Fennel - 1/2 Tspn

 Peppercorns - 1 Tspn

To Roast & Grind:

Grated Coconut - 1 Cup 

For Chettinad Mutton Kuzhambu:

Mutton - 1/2 Kg

Oil - 3 Tbspn

Ginger Garlic Paste - 2 Tbspn

Onions - 2 Nos.

Tomatoes - 2 Nos.

Turmeric Powder - 1/2 Tspn

Red Chilli Powder - 1 Tspn

Curd - 1 Cup

Curry Leaves - 2 Sprigs 

Salt - To Taste

For Garnishing:

Coriander Leaves - few

METHOD:

For Chettinad Spice Powder:

• Dry roast all the ingredients mentioned under 'For Chettinad Spice Powder' on a very low flame until aromatic.
• First, add Coriander Seeds and dry roast it for a while, then add Dry Red Chillies and roast it until the Chillies fluff up.
• Follow by adding the spices in the order I have mentioned one by one and roast them.
• Care should be taken not to burn the ingredients which will spoil the taste of this Chettinad Mutton Kuzhambu.
• Remove the pan from the stove and allow it to cool down.
• Grind it into a fine powder and leave it aside.

To Roast & Grind:

• In a separate pan, dry roast the grated coconut on a very low flame until it turns into light golden yellow.
• Remove the pan from the stove and allow it to cool down.
• Grind the roasted Coconuts into a fine paste adding little water at a time.

For Chettinad Mutton Kuzhambu:

• Clean, Cut & wash Mutton into small-sized pieces.
• Allow the Mutton pieces to drain in a colander.
• Meanwhile, heat oil in a Pressure Cooker, let the flame be at medium-low.
• Add the Mutton pieces and sear it on a low flame until the colour changes & all the water is absorbed. 
• Now add the ground 'Masala Powder' to the oil and fry it.
• Fry it on a very low flame until it turns fragrant.
• Add Ginger Garlic Paste and saute it until aromatic.
• Add finely chopped Onions and saute until onions turn translucent.
• Then add finely chopped Tomatoes and cook until it turns soft & cooked.
• Add Turmeric Powder & Red Chilli Powder and fry for a while on a very low flame until the oil separates from the mix.
• Now pour in 1 Cup of Curd/Yogurt along with a dash of salt and mix well.
• Add enough water, cover the Pressure Cooker and place the Vent Cap.
• Cook on a high flame for 2-3 whistles, lower the flame and cook for another 3-4whistle.
• Now switch off the flame and wait until the pressure releases.
• Open the lid of the pressure cooker.
• Add finely ground Coconut Paste & 2 sprigs of Curry Leaves, cover the pressure cooker and again cook for another 2-3 Whistle on a high flame.
• Switch off the flame.
• Garnish Chettinad Mutton Kuzhambu with Coriander Leaves.
• Serve Chettinad Mutton Kuzhambu hot.
• This Curry goes well with Dosa, Idli, Kal Dosai, Uthappam, Vellayappam/Appam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.
• Chettinad Mutton Curry can be paired with Biriyani & Pulao, Ghee Rice, Vegetable Brinji Rice etc.,
  

 

CHETTINAD MUTTON KUZHAMBU

NOTES:

• I have cooked this recipe in a Pressure Cooker.
• Can cook in your preferred method. 
• Adjust the cooking time to suit the meat you are using.
• The Mutton/lamb Meat I get here locally takes a lot of time to cook even in a Pressure Cooker.
• I have added Raw Papaya while cooking the Mutton, which eases the cooking process.
• Can also add Vinegar/Lime Juice/Baking Soda for the purpose. 
• This Chettinad Mutton Kuzhambu is a spicy Curry.
• Adjust the spices to suit your spice level.
• Can also substitute Coriander Seeds with Coriander Powder & Dry Red Chillies with Red Chilli Powder.
• If doing so, add Coriander Powder & Red Chilli Powder finally while dry roasting the ingredients.
• Fry them on a low flame.
• Care should be taken not to burn the spices which will totally spoil the taste of this Chettinad Mutton Kuzhambu.
• Mutton Kuzhambu needs a few extra spices when compared to Chicken Kuzhambu. 
• The same recipe can be prepared with Chicken too. For Chettinad Chicken Kuzhambu, Click here...

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