Nendhrapazham Puzhungiyathu

Nendhrapazham Puzhungiyathu: Kerala's Traditional Steamed Nendhra Bananas

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!

Kerala Style Christmas Breakfast Spread

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

KERALA STYLE COCONUT CHUTNEY WITH SHALLOTS

     This Coconut Chutney with shallots is quick to fix Chutney recipe which goes along with Idli, Dosa, Vellayappam etc.,  The taste and flavour of this chutney comes from roasted Dry Red Chillies and Raw Shallots.  This is a typical Kerala Style Chutney, a chutney(liquidy) version similar to  Chuttaracha Thenga Chammanthi.  And tempering this Coconut Chutney is optional, serve this Spicy Chutney with a drizzle of Coconut Oil for an authentic Kerala Naadan Touch.
     I have a story for this Chutney. During my childhood days, my Dad used to take us for a trip, literally a holy trip to Chottanikkara and Guruvayoor every year.  During one trip he said he will take us to visit Thrissur Zoo, which he said is one of the oldest Zoo in India and also has a Museum in it.  We took a Bus from Ernakulam to Thrissur and it was almost 4 O' Clock by the time we reached Thrissur.  We were all famished and as it was past lunch time, all eateries said that the Lunch was over.   Only one Restaurant said they can prepare Dosa for us.  They served soft home-style Dosa with this Red Coconut Chutney with Shallots, our famished stomach didn't wait any longer, we devoured upon that hot Dosa and spicy chutney wholeheartedly. And later washed off our meal with refreshing Lime Soda.
     Since then we called this Coconut Chutney with Shallots as Thrissur Chutney at home, remembering the incident forever.

Cuisine - Kerala (South India)
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

For more CHUTNEYS & CONDIMENTS, Click here...

 

HOW TO MAKE KERALA STYLE COCONUT CHUTNEY WITH SHALLOTS

INGREDIENTS :

Coconut - 1 Cup
Dry Red Chillies - 4-5 Nos.
Shallots - 6-8 Nos.
Tamarind Paste - 1/4 Tspn
Salt - To Taste
Coconut Oil - 2 Tspns

METHOD :

• Heat 1 tspn of Coconut Oil, roast the Dry Red Chillies until they fluff up.
• Grind Shallots,  grated Coconut, Roasted Dry Red Chillies, Tamarind Paste and Salt in a mixer grinder/ in a blender.
• Grind it into a smooth paste, add few teaspoons of water if necessary.
• Collect the Coconut Chutney with Shallots in a serving bowl.
• Drizzle few teaspoons of Coconut Oil over it and mix well.
• Kerala Style Coconut Chutney with Shallots goes well with Dosa, Idli, Vellayappam etc.,

NOTES :

• Adjust the amount of Red Chillies and Tamarind to your preference. 
• Tamarind Paste serves best for the recipe.
• Alternatively can Temper this Coconut Chutney in Coconut Oil.
• Splutter Mustard Seeds, Curry Leaves and pour it onto the Coconut Chutney.
• Can use any other vegetable oil too, but Coconut Oil gives an authentic taste.

KERALA FISH CURRY WITH RAW MANGO

QUAIL EGG ROAST

    Quail Eggs are cute little eggs laid by Quails. They are bite-sized and absolutely adorable.  These eggs are smaller in size compared to Chicken and Duck Eggs.  Though a popular egg variety, it is considered as a novelty & utter delicacy in many parts of the world. Smaller in size doesn't mean that they are any way lesser to other egg varieties, they are equally packed with nutrients which makes them a healthy alternative in a daily diet.
     In terms of taste and flavour - the rich & flavorful yolk has increased the demand for Quail eggs in many culinary preparations. These Eggs have a higher yolk-to-white ratio than normal eggs, which can elevate the cholesterol level, but generally, quail eggs are considered very healthy.

Health benefits of quail eggs include :

• The high amount of Vitamin A in Quail Eggs has the ability to improve vision.
• Protein in the Quail eggs boost energy levels and stimulate growth.
• Vitamin B in Quail Eggs repair & improve metabolism.
• Presence of potassium in quail eggs reduces Blood Pressure.
• Quail eggs are high in Ovomucoid Protein(natural anti-allergenic) Soothes Allergies.
• Cleanses the body by eliminating the Toxins.
• Antioxidants and significant levels of vitamin C and vitamin A, prevent Chronic Diseases.
• Good amount of beneficial fatty acids found in quail eggs balances Cholesterol Levels.

      Asian countries have adapted these Quail Eggs into their hawker culture, to adventurously suit the local palate and traditionally bound taste buds in terms of "creative cuisine".  Simply steamed/fried eggs or vegetables served in skewers called LOK LOK could be seen in almost all hawker centres, road side food stalls and in steam boat.  Lok Lok has taken a special place in Asian Street Food. We can commonly see these Tiny hard boiled Quail eggs served in skewers(lok lok) in Malaysian and Singapore food stalls.
     Quail Eggs are great source of Protein, equally delicious and nutritious. These eggs are served in various cuisines, in raw form or as cooked -soft/hard boiled, deep-fried, pickled and smoked. Quail Eggs suits into anything from a basic egg preparation or can be added into your choice of Curries or Gravies for s simple Side dish. Quail Egg Roast is an easy dish prepared with hard-boiled Quail Eggs in a spicy Masala.  Quail Egg Roast recipe goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas 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 :

Quail Eggs - 20 Nos.
Onion - 2 Nos.
Tomato - 2 Nos.
Ginger Garlic Paste - 1 Tbspn
Green Chillies - 3-4
Curry Leaves - 2 Sprigs
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tbspn
Garam Masala - 1 Tspn
Oil - 2 Tbspn
Salt - to Taste
Sugar - a Pinch

To Garnish :

Coriander Leaves - Few

METHOD :

• Hard boil the Quail 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 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 Quail Eggs into it and cook them on a low flame for few more minutes.
• Switch off the flame and garnish the Quail Egg Roast with Coriander Leaves.
• Serve Quail Egg Roast hot. 
• Goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.

 NOTES :

• Adjust the number of Spices to your taste preference.
• Cut small slits over the Quail 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 QUAIL EGGS :

     Perfectly boiled quail eggs retain taste and nutrition.  Over cooked eggs tend to lose the nutrition whereas an under cooked eggs can spoil the taste of the dish.  If we consider some simple steps, it is easy to get perfectly boiled quail eggs every time.

Method :

• Pour water into the pot and add quail 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 3-4 minutes.
• Switch off the flame and allow it to cool. 
• Peel the quail egg, when it is warm.
• Allow it to cool down before slicing it with a sharp knife.

Notes :

• It is easy to peel the eggs when it is still warm.
• To ensure perfectly sliced eggs, slice them when they have cooled down.
• Stir the pot occasionally, while boiling the Quail Eggs, this is to ensure that the yolk remains intact at the centre.

CHRISTMAS PARTY MENU IDEAS :

Let's begin the Party with...

Cake & Wine

CAKE AND WINE

FIRST COURSE :

Appetizers/Starters 

APPETIZERS/STARTERS

SECOND COURSE :

APPAM -STEW /MALABAR PAROTTA WITH CURRIES

     Serve the Second Course with Vellayappam and your choice of Stew in a traditional way or serve Malabar Parotta with a unique Chicken Gravy with Scrambled Egg Curry for a change.  For a Vegetarian Side Dish  Vegetable Kuruma can be served for both Appam and Parotta.

THIRD COURSE :

GHEE RICE /CHICKEN MANDI WITH SIDE DISHES & RAITHAS

    Serve the Third Course with a Choice of Flavoured Rice and a Side dish to go along with it.  A Yogurt/Curd based Raitha will serve best for Ghee Rice while the spicy Tomato based Sauce - Daqous goes well with Chicken Mandi.

For more Recipes on Flavoured Rice, Click here...

RICE SERVED WITH FISH / SEAFOOD CURRY

     Christmas Party in a Kerala Style without Rice served with Fish Curry, Fish Fries, Prawns Masala or any Seafood speciality is considered to be totally incomplete. Serve your choice of Steamed Rice - Kerala Rose Matta Rice/Par-boiled Rice/Basmati Rice.

For more Sea Food Recipes, Click here...


Finish off the rice with Moru Curry/Rasam/Curd(Yogurt), which would aid in digestion.

MORU CURRY/RASAM

MORU CURRY & RASAM

Finish of the course of Rice with Moru Curry/Rasam. Serve a cup of Curd(Yogurt)/Buttermilk along with these dishes. No Indian meal is complete without a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam. Moru Curry/Rasam/Curd/Buttermilk is served to complete the meal and also helps in digestion.

For more Rasam Varieties, Click here...

FIFTH COURSE :

Desserts :

 PUDDINGS/SWEETS

PUDDINGS & SWEETS

Finish of the Menu with your choice of Pudding/Sweets :


For more recipes on DESSERTS, Click here...

     I have tried to round up the best Christmas Menu, specially from my collection. From Home-made Wine & traditional Fruit Cake, Appetizers to the Desserts - treat everyone's palate to the happiest with these special recipes. What's a celebration without good food!

Wishing you all a 

MERRY CHRISTMAS & A HAPPY NEW YEAR !!!

 

SM