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| TAPIOCA STIR FRY / KAPPA ULARTHIYATHU |
Tapioca - A root rich in Carbohydrates and low in Fat is widely used in making different dishes right from a simple stir fry to a delectable dessert. Tapioca has a special place in Kerala Cuisine, it is a delicacy of every Malayalee. It is considered to be a staple food of Kerala. Kappa and Meen Curry, Kappa Puzhukku and Porridge, or just a simple Kappa puzhungiyathu (steamed) along with pounded Shallots & Chillies Chutney, or a simple Kappa Ularthiyathu, all taste heavenly. Kappa/Maracheeni/Poola Kizhangu / Maravalli has become a staple food of Keralites since early days.
Kappa/Maravalli Ularthiyathu is a simple stir fry with mild seasonings. Cooked Tapioca pieces are seasoned with mild spices and garnished with grated coconuts. Kappa Ularthiyathu goes well as a side dish for rice and curries of your choice.
Cuisine - Kerala (South India)
Cours
e - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM
Preparation Time - 5 - 10 Minutes
Cooking Time - 10 - 15 Minutes
For more recipes from GODS OWN COUNTRY - KERALA click here...
HOW TO COOK TAPIOCA STIR FRY / KAPPA ULARTHIYATHU
INGREDIENTS:
Tapioca - 1/2 kg
Turmeric Powder - 1/2 Tspn (optional)
Water - Until it covers the Tapioca pieces
Salt - to taste
For Seasoning :
Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch(Optional)
Coconut Oil - 1 Tbspn.
METHOD :
To Boil Tapioca :
- Peel the tapioca and wash it.
- Then cut it into pieces of the desired size.
- Wash it well until the water is clear.
- Boil tapioca in water by adding salt and turmeric powder.
- Cook until the pieces are soft.
- Drain and discard the water.
For Seasoning :
- Finely chop Shallots, Green Chillies & Garlic.
- Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
- Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
- Add cooked Tapioca pieces, mix well and cook on a low flame for about 2-3 minutes.
- Add in grated coconut and mix well.
- Cook for a while on a low flame.
- Serve hot with Rice and Curry of your choice.
NOTES :
- Cook Tapioca with enough water and discard the excess water.
- Adding Turmeric is totally optional.
- Adjust the number of chillies according to your level of preferred spiciness.
Important : Food Safety
- Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
- So peel and wash it thoroughly with enough water.
- Also, can soak them in water overnight and then discard the water and wash them again before cooking.
- Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
- These steps ensure that the little amount of toxin present in it are removed.
*Cyanogenic glycosides present in tapioca, releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated
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| SINGAPORE FRIED RICE NOODLES / BEE HOON |
Singapore Fried Vermicelli Noodles is considered to be one of the signature dishes popular throughout the world. Almost all Asian eateries cater this dish. We can find this dish in every hawker centre and food courts in Singapore and Malaysia. Personally, I feel that the style of preparation and taste of this dish varies with every cook, keeping certain ingredients as default like the Curry Powder, Bihun (Rice Noodles) and Tauge(Bean Sprouts).
My husband like dishes prepared with Rice Noodles(Bihun) and this dish, in particular, has caught all our taste buds. Though I wouldn't say that, this recipe is authentic, I have recreated my own version to suit our taste preference. All the more this dish is Spicy, Delicious and a wonderful one pot meal which can be easily prepared.
Rice Noodles/Rice Vermicelli/Bee Hoon/Bihun are noodles made from rice flour and water along with other ingredients such as tapioca or corn starch which are added to improve the transparency and chewy texture of the noodles. Rice noodles are most commonly used in Southeast Asia Cuisine. They are available fresh, frozen, or dried, in various shapes and thickness. The are many varieties of Rice Noodle/ Rice Vermicelli used in a variety of dishes in Asian Cuisines.
Cuisine - Singapore, Malaysia (South East Asian)
Course - Main Course
Spice Level - Medium
Difficulty - Medium
Serves - 3- 4
Author -
SM
Preparation Time - 20 - 30 Minutes
Soaking Time - 20 - 30 Minutes
Cooking Time - 20 - 30 Minutes
HOW TO COOK SINGAPORE FRIED RICE NOODLES / BEE HOON
INGREDIENTS :
Rice Noodles - 250 Gms
Prawns/Chicken - 150 Gms
Egg - 3 Nos.
Bean Sprouts - 50 Gms
Mushrooms - 50 Gms
Carrots - 50 Gms
Cabbage - 50 Gms
To Saute :
Onion - 1 No.
Garlic - 4-5 Cloves
Chillies - 3-4 Nos.
Oil - 3 Tbspns
To Grind :
Onion - 1 No.
Garlic - 2 Cloves
Curry Powder(Rempah Powder) - 1 Tbspn
Sauce Mix :
Oyster Sauce/Dark Soy Sauce - 1 Tbspn
Light Soy Sauce - 2 Tbspn
Tomato Sauce - 1 Tbspn
White Pepper Powder - 1 Tspn
Salt - To Taste
Sugar - 1/2 Tspn
To Garnish :
Spring Onions - Few
Calamansi (Limau Kasturi) - 2 Nos.
METHOD :
- Soak Rice Vermicelli (Bihun) in cold water for 20-30 Minutes. Drain and discard the water.
- Peel, devein and wash the Prawns and keep it aside.
- Clean, wash and cut chicken breast into small pieces and keep it aside.
- Cut Carrots into thin strips, shred the Cabbage into thin strips.
- Grind the ingredients mentioned under 'To Grind' to a fine paste.
- Mix the ingredients mentioned under 'For the Sauce' and keep it aside.
- Heat 1 Tbspn of Oil in a wok and scramble the Eggs.
- Remove the scrambled Eggs from the wok and keep it aside.
- Heat the remaining oil in the same wok and saute finely chopped Onions, Garlic and Chillies until onions turn translucent.
- Add the ground paste to the above and saute until fragrant and oil separates from the mix.
- Add Prawns/Chicken Pieces to the above and fry for a while until colour changes.
- Add Mushrooms, Carrots, Cabbage and give a quick stir on high flame.
- Pour in the Sauce Mix and allow it to boil
- Add soaked Rice Vermicelli to the sauce mix.
- Stir Fry on high flame until the Rice Noodles are soft and well combined with the Sauces.
- Add Scrambled Eggs, Bean Sprouts to the fried Noodles and give a quick stir.
- Garnish it with Spring Onions and serve hot with a drizzle of Calamansi(Limau Kasturi).
- Serve it immediately with Pickled Chillies(Chilli Jeruk), Stir Fried Vegetables/ Fried Eggs or any other side dish of your choice.
NOTES :
- Can soak the Rice Noodles in Hot Water for about 5-10 Minutes.
- Authentic recipe calls for Char Siu(Roasted Pork). I have not used it in this recipe.
- Char Siu can be substituted with ham, bacon or any other minced meat.
- Can add thin strips of Bell Peppers too.
- Adjust the sauces to suit your taste preference.
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| EGG MASALA |
Eggs are a great source of Protein and all the more Egg according to me is a versatile cooking ingredient ever. Equally, delicious and nutritious. It suits into anything from a basic egg preparation like scrambled, poached, omelette and fried eggs. I love Eggs in any form and it is one ingredient which comes to rescue. It would wonderfully fit into any dish it is added into.
Though cooking an egg needs perfection so that to retain the taste and nutrition. Once it is done, the rest of the job gets easier. Egg Masala is an easy dish prepared with Boiled Eggs in a spicy Masala. This is more or less my version of a recipe which popped in while packing lunch boxes for kids. This recipe goes well with Chapathis, Rotis, Parathas, Appam, Idiyappam etc., Suits well with rice dishes or steamed rice too.
Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3 - 4
Author -
SM
Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes
INGREDIENTS :
Eggs - 4 Nos.
Onion - 2 Nos.
Tomato - 2 Nos.
Ginger Garlic Paste - 1 Tablespoon
Curry Leaves - 2 Sprigs
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 1 Tablespoon
Garam Masala - 1 Teaspoon
Tomato Ketchup - 1 Tablespoon(Optional)
Oil - 2 Tablespoon
Salt - to Taste
Sugar - a Pinch
To Garnish:
Coriander Leaves - Few
METHOD:
- Hard boil the eggs and keep them aside. Peel them and cut it into two halves.
- Puree the Tomatoes and keep them aside.
- Heat Oil in a pan, saute finely chopped Onions, Curry Leaves, Green Chillies until Onions turn translucent.
- Add Ginger-Garlic Paste and saute it until aromatic.
- Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
- Pour in the pureed Tomatoes and saute until oil separate from the mix.
- Add in the Tomato Ketchup and give a quick stir.
- Add a dash of Salt, a pinch of Sugar and mix well.
- Sprinkle some water, if necessary and cook on a low flame for about 5 minutes.
- Add boiled Eggs into it and cook them on a low flame for few more minutes.
- Switch off the flame and garnish it with Coriander Leaves.
- Serve Hot. Goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.
NOTES:
- Adjust the amount of Spices to your taste preference.
- Can add whole hard boiled eggs or cut them into halves.
- If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the curry.
- Can also finely chop the Tomatoes instead of Pureeing them.
- Adding Sugar is totally optional.
Tips & Tricks :
HARD BOILED EGGS :
Perfectly boiled eggs retain taste and nutrition. Over-cooked eggs tend to lose the nutrition whereas under-cooked eggs can spoil the taste of the dish. If we consider some simple steps, it is easy to get perfectly boiled eggs every time.
Method :
- Pour water into the pot and add eggs into it.
- Switch on the flame and allow it to boil.
- Once the water boils, cover the pot, lower the flame and let it cook for another 15 minutes.
- Switch off the flame and allow it to cool.
- Peel the eggs, when it has completely cooled.
- Alternatively can leave the eggs in a bowl of Ice Water for 5 minutes.
- Allow it to cool down before slicing it with a sharp knife.
Notes :
- It is easy to peel the eggs when it has cooled.
- To ensure perfectly sliced eggs, slice them when they have cooled down.
- Stir the pot occasionally, while boiling the eggs, this is to ensure that the yolk remains intact at the centre.
Nendhra Pazha Pradhaman: A Festive Kerala Dessert for Onam, Vishu, and Sadhya Celebrations
Nendhra Pazha Pradhaman
Nendhra Pazha Pradhaman is a mouth-watering Kerala dessert made with ripe Nendhra Pazham (plantains), coconut milk, and jaggery. This sweet dish is a celebration of the tropical flavours found in South India and other Southeast Asian countries. Whether you're marking a special occasion like Vishu or enjoying a festive meal, Nendhra Pazha Pradhaman brings a taste of Kerala’s rich culinary heritage to your table.
What is Nendhra Pazham (Etha Pazham)?
Nendhra Pazham, also known as Etha Pazham, is a variety of banana that is often used in traditional Kerala cooking. It is known for its firm, deep yellow pulp, making it perfect for creating a variety of sweet and savoury dishes. While raw bananas are used for making snacks like Banana Chips (Kaya Varuthathu) Sarkkara Upperi, stir-fries (Mezhukkupuratti), Kalan, Pulisseries & Erissery. The ripe Nendhra Pazham is used to make Pazham Pori (banana fritters), Nendhra Pazha Ghee Roast, Unda Pori, Nendhrapazha Appam, Halwa and the simple Nendhra Pazham Puzhungiyathu.
Love Nendhra Pazhams? Raw or Ripe, They’re Pure Magic! From crispy savoury bites to luscious sweet treats, Nendhra Pazham transforms into irresistible delicacies! Explore a delightful collection of Nendhra Pazham Recipes here!
The Nutritional Benefits of Nendhra Pazham
Nendhra Pazham is not only delicious but also highly nutritious. It is considered an excellent food for both infants and the elderly, especially when steamed. The firm texture of the banana makes it easier to digest and is often recommended for its health benefits. However, when feeding infants, be sure to remove the seeds before serving.
The Art of Preparing Nendhra Pazha Pradhaman
Nendhra Pazha Pradhaman stands out as a true classic in Kerala cuisine. It belongs to a family of Pradhamans, including varieties such as Mambazha Pradhaman, Kadhali Pazha Pradhaman, and Chakka Pradhaman, all of which highlight local fruits and ingredients which carry an extra layer of fruity richness that takes the dessert to the next level.
This banana variety has a unique texture that holds up well when cooked,
and its flavour complements the sweetness of jaggery and the richness of
coconut milk in the Pradhaman. This dish is unique in its ability to bring out the natural sweetness of the Nendhra Pazham, combining it with the deep, caramel-like taste of jaggery and the creamy smoothness of coconut milk. The result is a comforting, aromatic treat that's perfect for festive occasions like Vishu/Onam or for any Sadhya.
A Feast Fit for a Celebration! No Sadhya is complete without its iconic dishes. From vibrant curries to indulgent payasams, find everything you need for a perfect spread!Explore Authentic Sadhya Recipes Here!
Nendhra Pazha Pradhaman Recipe Overview
- Cuisine : Kerala (India)
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Recipe Type : Pradhaman/Payasam, Dessert
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Difficulty : Easy
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Serves : 4–6
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Author : SM
Time Estimate:
- Preparation Time - 15-25 Minutes
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Cooking Time - 20 -30 Minutes
Celebrate with the finest
Payasams & Pradhamans! Perfect for Vishu, Onam, birthdays, or any
special occasion—explore these festive sweet treats now!"
Nendhra Pazha Pradhaman: A Festive Kerala Dessert for Onam, Vishu, and Sadhya Celebrations
Nendhra Pazha Pradhaman is a classic Kerala dessert made with ripe Nendhra bananas, jaggery, coconut milk, and ghee, offering a rich and flavourful sweet treat that’s perfect for festive occasions like Onam, Vishu, and Sadhya. This dish combines the natural sweetness of Nendhra Pazham (plantains) with the earthy taste of jaggery, creating a comforting dessert that captures the essence of Kerala’s vibrant culinary traditions.
Ingredients for Nendhra Pazha Pradhaman
- Ripe Nendhra Banana – 1 large (approximately 250g)
- Jaggery – 200-250g (adjust to taste)
- Water – 3/4 cup
- Thick Coconut Milk – 1 1/2 cups
- Thin Coconut Milk – 2 cups
- Ghee – 3 tablespoons
- Coconut Pieces – 3 teaspoons (fresh or dried)
- Cashew Nuts – 10–12 pieces
- Raisins – 10–12 pieces
- Cardamom – 6 pods
- Dry Ginger Powder – 1/2 teaspoon (optional)
Make your own rich and creamy Coconut Milk at home! Click here for the easy recipe and add fresh, natural flavour to your Kerala desserts.
Method: Step-by-Step Instructions
Prepare the Jaggery Syrup:
- Add the jaggery into 3/4 cup of water. Boil it on high heat for a few minutes until it starts to dissolve.
- Lower the flame and let it simmer for 5–6 minutes until fully melted. Strain the syrup to remove any impurities.
Cook the Nendhra Banana:
- Cut the Nendhra banana into two or three pieces, or score both sides with a knife. Steam the banana until soft.
- Once cooked, allow it to cool. Remove the seeds from the centre and mash the banana into a smooth paste.
Sauté the Banana:
- Heat ghee in a heavy-bottomed pan or uruli (traditional Kerala cookware).
- Add the mashed banana and sauté on low flame until it becomes fragrant and slightly dry.
Combine with Jaggery Syrup:
- Gradually pour in the prepared jaggery syrup and simmer for 8-10 minutes on low heat. Stir occasionally to ensure it doesn’t stick to the pan.
Add Spices and Coconut Milk:
- Powder the cardamom pods with a teaspoon of sugar until fine. Add the cardamom powder and optional dry ginger powder to the banana-jaggery mixture and mix well.
- Pour in the thin coconut milk and cook for another 5 minutes on low heat.
- Add the thick coconut milk and let it simmer for a few more minutes while stirring continuously.
Fry the Garnishes:
- In a separate pan, heat some ghee and fry the coconut slices until they are aromatic and slightly browned.
- Add the fried coconut slices, cashew nuts, and raisins to the Pradhaman and mix thoroughly.
Serving Suggestion:
- Serve Nendhra Pazha Pradhaman warm or chilled, depending on your preference.
Notes & Pro Tips
- Banana Texture: Steam the bananas properly to ensure the texture is soft and easy to mash. If you prefer a smoother texture, you can blend the banana after mashing.
- Adjusting Sweetness: Feel free to adjust the amount of jaggery depending on your sweetness preference. If the jaggery is too sweet, you can reduce the quantity slightly.
- Coconut Milk Variations: For a richer taste, use freshly squeezed coconut milk. If using canned coconut milk, make sure it’s full-fat for the best flavour and texture.
Storage Tips
- Storing Leftovers:
Store any leftover Nendhra Pazha Pradhaman in an airtight container in
the refrigerator for up to 2–3 days. Reheat on low heat before serving,
adding a little coconut milk or water if it thickens too much.
- Freezing:
You can also freeze this dessert for up to 1 month. To thaw, simply let
it sit at room temperature for a few hours or reheat gently on the
stove.
FAQs
Can I use other bananas instead of Nendhra Pazham?
- While Nendhra Pazham (plantains) provides the best texture and flavour for this dish, you can substitute with regular ripe bananas. However, the taste and consistency may vary slightly.
Can I skip the dry ginger powder?
- Yes, dry ginger powder is optional. It adds a hint of warmth and spice, but the dish will still taste great without it.
Can I make this recipe in advance?
- Yes, you can make Nendhra Pazha Pradhaman ahead of time. It actually tastes better after the flavours meld together overnight. Just store it in the fridge and reheat before serving.
Can I freeze Nendhra Pazha Pradhaman for later use?
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Yes, you can freeze Nendhra Pazha Pradhaman for up to 1 month. To thaw, simply let it sit at room temperature for a few hours or reheat gently on the stove.
- Freezing it helps preserve its flavours, making it an ideal make-ahead dessert for festive occasions like Onam or Vishu.
What to serve with Nendhra Pazha Pradhaman for Onam or Vishu celebrations?
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Nendhra Pazha Pradhaman pairs perfectly with other Kerala festive dishes like Onam Sadhya or Vishu Sadhya. Serve it alongside traditional curries, pappadums, and rice to create a complete festive spread. This banana payasam is the perfect sweet ending to a hearty Sadhya meal.
How to make Nendhra Pazha Pradhaman for large groups or parties?
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Making Nendhra Pazha Pradhaman for large groups is easy! Simply double or triple the recipe, depending on the number of servings needed.
- Use a large pot to accommodate the increased ingredients, and adjust the cooking time to ensure everything is well-mixed and simmered to perfection. It’s a great dessert for big gatherings like Onam, Vishu, or birthdays.
Want to master Kerala's Sadhya flavours and explore authentic recipes for Onam, Vishu, and more? Grab your copy of my eBook "What I Cook - For Onam" Click here to get started on perfecting a Kerala Sadhya!
For more delicious Kerala sweets and festive recipes, check out these other favourites:
Celebrate the Flavours of Kerala with Nendhra Pazha Pradhaman
Nendhra Pazha Pradhaman is more than just a dessert – it’s a celebration of Kerala’s rich culinary heritage. The perfect balance of sweet, creamy, and aromatic flavours makes it an ideal dish for festive occasions like Onam, Vishu, and Sadhya. Whether served warm or chilled, this traditional Kerala treat brings a touch of joy and warmth to every meal.
So, the next time you’re preparing a festive feast or simply want to indulge in a comforting, homemade dessert, try this simple and easy Nendhra Pazha Pradhaman recipe. With its delightful combination of ripe bananas, jaggery, and coconut milk, it’s certain to be loved by everyone at your table.
Don't forget to share this recipe with family and friends, and let the flavours of Kerala fill your home with happiness and good vibes!
For more heartwarming recipes from God's Own Country, explore our blog and dive into the authentic flavours of Kerala. Happy cooking, and may your celebrations be as sweet as this Pradhaman!
