Thiruvonam is round the corner and falls on 6th September 2014 this year. Onam is a harvest festival celebrated in Kerala. As Payasam is an important part of any South Indian Feast, starting this column with a traditional recipe for Nendram Pazham Pradhaman.
What you’ll need:
- Nendram Pazham (Cooking Plantain) – 3, ripe
- Thin Coconut Milk – 2 ½ cups
- Thick Coconut Milk – 1 cup
- Powdered Jaggery – 2 cups
- Cocount – ¼ cup, cut into small pieces
- Ghee – 1 tbsp
- Cut the nendram pazham into 2 inch pieces with the skin and steam them. Allow to cool.
- Remove skin; also remove the black stem like thing from the inside of the banana.
- Grind the banana and make it into a smooth pulp, do not add any water while grinding.
- Heat a thick bottom Kadai, add the jaggery with ½ cup of water. Dissolve the jaggery completely.
- Strain for impurities and pour it back into the Kadai.
- Add the nendram pazham pulp and mix well. Stir it well and mash with the back of the spatula if you find any lumps.
- Cook on medium heat for 4 to 5 minutes, stirring continuously, till the banana and jaggery mixture come together as a mass.
- Now add the thin coconut milk and cook on medium flame for 8 to 10 minutes. Stir occasionally to avoid burning.
- Turn of flame and add the Thick coconut milk. Mix well.
- Heat a small frying pan with ghee, fry the coconut pieces in it till brown.
- Add these fried coconut pieces to the prepared payasam and serve warm.
Delicious nendram pazham pradhaman is ready to be devored.