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:

  1. Nendram Pazham (Cooking Plantain) – 3, ripe
  2. Thin Coconut Milk – 2 ½ cups
  3. Thick Coconut Milk – 1 cup
  4. Powdered Jaggery – 2 cups
  5. Cocount – ¼ cup, cut into small pieces
  6. Ghee – 1 tbsp


  1. Cut the nendram pazham into 2 inch pieces with the skin and steam them. Allow to cool.
  2. Remove skin; also remove the black stem like thing from the inside of the banana.
  3. Grind the banana and make it into a smooth pulp, do not add any water while grinding.
  4. Heat a thick bottom Kadai, add the jaggery with ½ cup of water. Dissolve the jaggery completely.
  5. Strain for impurities and pour it back into the Kadai.
  6. Add the nendram pazham pulp and mix well. Stir it well and mash with the back of the spatula if you find any lumps.
  7. Cook on medium heat for 4 to 5 minutes, stirring continuously, till the banana and jaggery mixture come together as a mass.
  8. Now add the thin coconut milk and cook on medium flame for 8 to 10 minutes. Stir occasionally to avoid burning.
  9. Turn of flame and add the Thick coconut milk. Mix well.
  10. Heat a small frying pan with ghee, fry the coconut pieces in it till brown.
  11. Add these fried coconut pieces to the prepared payasam and serve warm.

Delicious nendram pazham pradhaman is ready to be devored.