Kadali Pazha Pradhaman in a brass bowl with ripe red bananas and a decorative peacock feather in the background.

Traditional Kadali Pazha Pradhaman Recipe – Rice & Red Banana Payasam

A Taste of Tradition: Kadhali Pazha Pradhaman Recipe

Name: Kadhali Pazha Pradhaman
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4-6 servings
Cuisine: Kerala
Ingredients: 3 tablespoons Ghee; 4 teaspoons Coconut Pieces; 3 medium-sized Kadhali Pazham (red bananas), ripe; 4 teaspoons Raw Rice; 1/2 cup Water; 1 1/2 cups Thick Coconut Milk; 1 1/2 cups Thin Coconut Milk; 3/4 cup Jaggery; 3-4 Cardamom Pods; 1/2 teaspoon Dry Ginger Powder (optional)

Fond Memories of Kerala Weddings

When it comes to payasam or pradhaman, I’m transported back to the joyous weddings at my parents' home. The main debate was always whether the wedding feast would feature Vella (white) Payasam or Karuppu (black) Payasam, or perhaps both. These were the days when weddings were celebrated in the front yard of your ancestral home (Tharavadu), adorned with traditional decorations and a small pandhal (canopy) made from coconut fronds.

The Traditional Wedding Preparations

Before the wedding day, preparations would commence with sourcing bamboo poles and coconut fronds for the Pandhal. The community would come together, weaving coconut fronds and tying them to the poles with skilful hands—no ropes needed, just the fronds themselves. Those were the days the culture of Shamiyana (canopies made out of cloth) hadn't seeped in.

In the bustling household kitchen, activities were in full swing. Tea, snacks, and lunch were prepared for the crowd of family, friends, and neighbours who filled the house with lively chatter. The large vats required for cooking, known as Sadhya Vattom—huge urulis, charakku (bronze pots), ladles, woks, and coconut graters—were sourced from the neighbourhood. These traditional bronze vats are not just cooking vessels but also add a decorative touch to modern homes.

The Night Before the Wedding

The night before the wedding was marked by a harmonious buzz of activity. With catering services then a rarity, the preparation of the Sadhya (traditional feast) involved a collective effort. Vegetables were procured, some from the neighbours' farms. The night before the wedding, neighbours, friends, and family would bring along a few urulis, utensils, ladles etc., for cooking, as well as kitchen knives and coconut graters (cherava) from their homes. This unspoken tradition ensured there were enough utensils and tools for cooking, cutting, and grating, reflecting a sense of camaraderie and communal support. These contributions were never explicitly requested, but were always anticipated, making the cooking tasks smoother and more manageable.The cooking scene gets vibrant, with men handling most of the cooking tasks, while women took on smaller chores and enjoyed some gossip.

A head cook would oversee the event, delegating tasks such as grating coconuts—a crucial ingredient in any Kerala Sadhya. Vegetables were chopped, masalas were ground, and coconut milk (Idichu Pizhinju) was extracted. All this happened amidst fun, laughter, and the occasional sneaky drink (Minungal Paripadi). By early morning, the payasam/pradhaman would be ready, and the group eagerly anticipated the first hot cups of Choodu Payasam for a taste test.

Recreating the Tradition: Kadhali Pazha Pradhaman

While preparing Kadhali Pazha Pradhaman, I couldn’t help but reminisce about those cherished times. Using my small bronze uruli, I found myself immersed in memories of the traditional Kerala wedding atmosphere. I may not be able to come across such a scenario in future. Although modern weddings and catering services have transformed the cultural landscape, and it's years since I attended a Kerala wedding. But the essence of these traditions lives on in every spoonful of such delicious dessert & in my memories.

Close-up of ripe red bananas (Kadali), a key ingredient in the Kerala-style Kadali Pazha Pradhaman

Red Bananas (Kadali) – Key Ingredient for Kerala’s Unique Pradhaman

Kadhali Pazham: A Beloved Banana Variety

My Favourite Banana Variety

Kadhali Pazham, or Red Banana, holds a special place in my heart. Everyone in my family knows about my love for this particular banana variety. Whenever they spot Kadhali Pazham in the market, they make sure to buy a few just for me. My Dad and mother-in-law also keep some aside whenever I visit, knowing how much I cherish this fruit.

The Perfect Use for Excess Bananas

Recently, my husband brought home a generous supply of Kadhali Pazham. Since I’m the only one in the household who enjoys this variety, I found myself with more bananas than I could eat. To make good use of them, I decided to prepare a classic Kadhali Pazham Pradhaman. This traditional dessert is made with raw rice and jaggery, and the aroma of ghee-roasted Kadhali Pazham makes it incredibly special and flavourful and best choice to serve for a Sadhya.

Why Kadhali Pazham Pradhaman Stands Out

The ghee-roasted Kadhali Pazham adds a unique depth of flavour to the pradhaman, transforming it into a rich and delicious treat. The combination of the sweet, caramelized bananas with the earthy tones of jaggery and the smooth, nutty essence of ghee creates a dessert that is both aromatic and irresistibly tasty.

Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Medium
Serves - 4–6
Author - SM

Preparation Time - 15–25 Minutes
Cooking Time - 30–45 Minutes

For an extensive range of Sadhya Recipes, explore my blog - Essence of Life - Food

Step-by-Step Method to Make Kadhali Pazha Pradhaman

KADHALI PAZHA PRADHAMAN

Ingredients for Kadhali Pazha Pradhaman

To make this delectable Kadhali Pazha Pradhaman, you will need:

3 tablespoons Ghee
4 teaspoons Coconut Pieces
3 Kadhali Pazham (medium-sized, ripe bananas)
4 teaspoons Raw Rice
1/2 cup Water
1 1/2 cups Thick Coconut Milk
1 1/2 cups Thin Coconut Milk
3/4 cup Jaggery
3-4 Cardamom Pods
1/2 teaspoon Dry Ginger Powder (optional)

Close-Up of Kadali Pazha Pradhaman – A Rich Dessert with Red Bananas, Rice, and Coconut

Method for Making Kadhali Pazha Pradhaman

Preparing the Ingredients

Wash and Soak Raw Rice: Begin by washing the raw rice thoroughly. Soak it in water for 20–30 minutes to soften. After soaking, drain the rice and set it aside.
Prepare Jaggery: Melt 3/4 cup of jaggery in 1/2 cup of water. Strain the melted jaggery to remove any impurities and keep it aside.
Prepare Bananas: Peel and cut 3 medium-sized ripe Kadhali Pazham (red bananas) into small pieces. Alternatively, you can mash or grind the bananas for a smoother texture.
Cardamom Powder: Grind 3-4 cardamom pods with a few teaspoons of sugar to make a fine powder. Set this aside for later use.

Cooking the Pradhaman

Roast Coconut Pieces: Heat 3 tablespoons of ghee in a pan. Add 4 teaspoons of thinly sliced coconut pieces and roast them until they turn golden brown.
Cook Bananas: Add the prepared bananas to the ghee. Cook on a low flame until the bananas become fragrant and slightly dry.
Combine Ingredients: Add the soaked raw rice to the banana mixture, along with 1/2 cup of water and 1 1/2 cups of thin coconut milk. Cook the mixture on a low flame, stirring occasionally. Ensure the flame is low to prevent the rice from sticking to the bottom of the pan and burning.
Add Flavours: Once the rice is soft, stir in the cardamom powder and dry ginger powder (if using). Mix well.
Incorporate Jaggery: Pour the melted jaggery into the pan. Allow the mixture to boil gently on a very low flame for a few minutes.
Finish with Coconut Milk: Finally, add 1 1/2 cups of thick coconut milk to the pradhaman. Stir well and cook on a low flame for a few more minutes, stirring occasionally.
Serve: Enjoy the Kadhali Pazha Pradhaman hot or cold, depending on your preference.

For a step-by-step guide on "How to make Coconut Milk", click here...

Close-Up of Kadali Pazha Pradhaman

Notes for Perfect Pradhaman

Rice Options: You can use Unakkalari (raw rice) for this recipe. Alternatively, cook the rice separately with thin coconut milk and then add it to the banana mixture.
Banana Preparation: You can cut the Kadhali Pazham into small pieces or mash it, depending on your texture preference. The same recipe can be made with Nendhra Banana for a different flavour.
Aroma and Flavour: Sautéing the mashed bananas in ghee adds a wonderful aroma and extra flavour to the pradhaman.
Consistency Adjustment: Adjust the consistency of the pradhaman to your liking. If you prefer a thicker or thinner consistency, modify the amount of coconut milk accordingly.
Sweetness Level: Kadhali Pazham adds natural sweetness to the dish. Adjust the amount of jaggery based on your taste preference.
Cooking Tips: Once you add the coconut milk, cook the pradhaman on a very low flame and stir occasionally to prevent curdling. Ensure that the flame remains low to avoid burning the rice and spoiling the taste.

Explore More Kerala Desserts

If you enjoyed this Kadhali Pazham Pradhaman, you might also like these other delectable payasam, pradhaman, and kheer recipes:

Discover More on Payasam, Pradhamans, and Kheers

Looking for more sweet treats? Browse our collection of Payasam recipes:

Reliving Cherished Memories with Kadhali Pazha Pradhaman

Recreating traditional recipes like Kadhali Pazha Pradhaman not only honours these cherished memories but also connects us with our rich culinary heritage. As you make this delectable payasam, let the aroma and taste transport you to those simpler, joyful times.

For more delicious and authentic recipes from Kerala and beyond, visit Essence of Life - Food and discover the true essence of traditional cooking!

TEA KADAI MASAL VADAI

What is the difference between a Paruppu Vadai & a Masal Vadai? I have always thought that both were the same. But my premonition changed in my later years. It was my husband who cleared my doubts, but he wasn't sure about the difference in the ingredients added into a Paruppu Vadai or a Masal Vadai. But I have always wondered when a wonderful aroma unique to Vadais emanate from the street side Tea Kadais. Tea Kadais(stalls) have some secret ingredient or a trick which literally makes Vadais aromatic, crisp & tasty.

Long forgotten and left alone with the so-called Tea Kadai Oosi Pona(stale) Vadais & the Kaakka(Crow) Story popularized by Actor-comedian Vivek. I never ever gave a second thought towards this recipe. But when I saw a video of Masal Vadai recipe by Mrs.Revathy Shanmugam, I immediately got into action. And revelations of the ingredients what makes it unique and out of the box idea of the addition of spices like Cinnamon, Fennel Seeds and herbs like Mint & Coriander impressed me to the core. And I knew even before making it that it's going to be as good as a Tea Kadai Masal Vadai. And it proved damn true to the lore.

What's special about this recipe from Revathy Shanmugam is, it is down to earth as the person herself. And the catchy explanations she gives about buying a Vadai or two from the roadside Tea Kadai, to eat it as a side dish for a packed lunch and the smell of Masal Vadais emanating from the tea shop made me feel too close to my heart & thoughts. Along with her simple tricks to get Vadais crispy also helped me get perfect Tea Kadai Masal Vadais. Now, I don't have to wait to be in CBE, to get a good bite of Tea Kadai Masal Vadai.

Vadais are commonly prepared with a variety of Lentils. Paruppu Vadai as its name mentions is made with Bengal Gram Dhal and a small mixture of other Dhals What makes Masal Vadai unique from Paruppu Vadai is the addition of aromatic spices & herbs in it. Some recipes even call for using Peas Paruppu(Yellow Split Peas) instead of Bengal Gram Dhal while making Masal Vadai. It is commonly seasoned with Onions, Green Chillies & deep-fried until crisp. Masal Vadai mark its popularity due to their mild flavour from the lentils, with an extra note of spices & herbs and its excellent crispy texture. Masal Vadai goes well with Coconut Chutney.

It is one default street side snack sold in most of the roadside Tea Stalls, eateries & restaurants in South India & we can see a number of Mamak Shops & Indian Curry Houses in Malaysia & Singapore selling these Vadais. Masal Vadai serves best as a Tea Time Snack, hot & crispy Masal Vadai with a hot cup of Coffee/Tea is one best thing on a rainy day. Or simply serve it as a side dish for Lunch- one best combination to go along with Rice & Sambar/Rasam/Curd. Masal Vadai serves best to be served as one dish in an elaborate Vazhaiyilai Virundhu.

For more VADAI RECIPES, Click here...

Cuisine - South Indian

Recipe Type - Snacks
Spice Level - Low- Medium
Difficulty - Easy
Yields - 20 -25 Masal Vadais
Author - SM

Preparation Time - 5-10 Minutes.
Soaking Time - 1-11/2 Hours.
Cooking Time - 15-20 Minutes.

HOW TO MAKE TEA KADAI MASAL VADAI

TEA KADAI MASAL VADAI

INGREDIENTS :

Bengal Gram Dhal - 1 Cup
Dry Red Chillies - 2 Nos.

Cinnamon - 1 cm Piece
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch

Onions - 2 Nos.
Garlic - 2-3 Cloves
Green Chillies -2 Nos.
Curry Leaves - 1 Sprig
Coriander Leaves - Few

Mint Leaves - Few
Salt - To Taste
Oil - For Deep Frying

METHOD:

Wash and Soak Bengal Gram Dhal for 1-11/2 Hours.
Drain the after 11/2 hours and leave the dhal in colander for a few minutes to drain well.
Remove a handful of soaked Bengal Gram Dhal & keep is aside.
Then grind it along with Dry Chillies, Cinnamon, Fennel Seeds and Asafoetida.
Grind it into a coarse mixture.
Add a few teaspoons of water, if needed(while grinding).
Crush the Garlic pods with skin on & leave it aside.
To the ground mixture, add finely chopped Onions, Green Chillies, Curry Leaves & crushed Garlic Pods.
Add finely chopped Mint Leaves and Coriander Leaves.
Now add the soaked Bengal Gram Dhal(left aside) along with salt and mix well.
Heat oil in a pan.
Let the oil smoke off and then reduce the flame to medium-low.
Take lemon sized Masal Vadai mix and flatten them with your hands.
Drop the shaped Masal Vadai mix into the hot oil and deep-fry them on a medium-low flame until they turn into golden brown colour.
Drain the Masal Vadai on paper towels.
Serve Masal Vadai hot with Coconut Chutney or any other chutney of your choice.
Masal Vadai goes well along with hot-hot Coffee or Tea.

TEA KADAI MASAL VADAI

NOTES:

Adding spices like Cinnamon & Fennel Seeds and herbs like Mint & Coriander leaves gives a wonderful aroma, flavour & taste unique to this Masal Vadai.
Adjust the amount of Spices to suit your spice level & preference.
Shallots adds an extra note taste to this Masal Vadai. Can substitute Onions with Shallots.
Soak the Dhal for not more than 11/2 hours.
Soaking for a long time will make the Vadais absorb a lot of oil.
Drain the dhal and grind them into a coarse mixture, to yield crispy texture.
Deep fry the Masal Vadais on a medium-low flame until it turns into light golden brown in colour.
Deep frying on a medium flame also helps you get crispy Masal Vadais.

SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

I know two beautiful people who can write off their will for this heavenly Combo - Appam & Sweetened Coconut Milk. One is my MIL and the other person is my friend Santhini. I learnt that Santhini loves this combo during one of her visits. I had made Appam, Chicken Curry & Stew. But she asked whether I can make Sweetened Coconut Milk for her and serve Appam with Brown Sugar. Since then, whenever possible I try to make this combo when she visits us. Santhini, this is a long pending recipe for you.

Appam being a frequented recipe at home and I often make a batch of Sweet Coconut Milk for me & my daughter too. What took me this long to post this recipe is to get it photographed. Here we go with the recipe of Easy-queasy Sweet Coconut Milk, one best combo which goes hand in hand with Appam & Idiyappam. My first acquaintance with Sweet Coconut Milk was at Santhi Aunty's house. She had served it with Idiyappam and the Sweet Coconut Milk was made with Jaggery & flavoured with Cardamoms.

I usually make this Sweet Coconut Milk with Sugar and that is how my MIL usually makes & likes. We can get easy when it comes to the sweetener - Sugar/Jaggery/Palm Sugar. The choice is yours. And I do not add Cardamom Powder or any other flavouring in Sweet Coconut Milk. But traditionally the recipe calls for adding Cardamom Powder.

The only tedious process in making this recipe is grating, grinding & extracting the Coconut Milk. Once the Coconut Milk is ready, the job gets easier. Let's begin with the process, cracking the Coconut into beautiful and equal halves. (No... I cannot do it. I have a great trouble in this feat that I need somebody to help me do this). Lucky me, they sell it as grated coconut in local market. So it is years I have tried to crack open a Coconut, scrap it etc., Well, talking about the tedious process - next feat is scrapping all that beautiful creamy soft flesh. After this, the process turns out to be quicker. Grind the grated Coconut in your food processor or a blender, squeeze and sieve it to yield creamy, thick Coconut Milk. The freshness and flavour of home-made Coconut Milk is worth the process and all the more they have no additives in it. If you are using store-bought coconut milk or Coconut Milk Powder then you can get this recipe incorporated within no time.

For more APPAM RECIPES, Click here...

Cuisine - South Indian, Sri Lanka & Southeast Asian
Course - Side Dish
Difficulty - Easy
Yields - 11/2 Cups - 2 Cups
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 8-10 Minutes

For IDIYAPPAM RECIPE, Click here...

HOW TO MAKE SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

SWEET COCONUT MILK FOR APPAM/IDIYAPPAM

INGREDIENTS:

For Coconut Milk:

Grated Coconut - 11/2 Cups
Water - As Required.
A Sieve or a Thin Muslin Cloth
Blender or Food Processor

For Sweet Coconut Milk:

Coconut Milk - 11/2 Cups

Sugar/Jaggery/Palm Sugar - 1/2 Cup

Cardamom - 2-3 Pods(Optional)

Salt - a Pinch