Saturday, 1 November 2014

Ripe plaintain stuffed with fresh coconut | Pazham nirachathu | Kukskitchen

pazham nirachathu stuffed plantain malabar cuisine kukskitchen
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Malabar cuisine is a gift from the Arab traders and French rulers to the native Zamorins and Namboodiris. My dear D lived in Kuthuparambu for so long he loves malabar cuisine and sings praises all the time. This delicacy is made for the പുത്യാപ്ല , the new groom by his mum-in-law traditionally I'm told.

pazham nirachathu stuffed plantain malabar cuisine kukskitchen

A few things before we start:

  • If you feel the stuffing is coming out or the plantain is falling apart, use a piece of string to tie the flesh together.
  • A medium ripe plantain is best. Too ripe and the flesh comes off, too raw and the sweetness won't be enough.
  • Try and use fresh or frozen coconut instead of dessicated coconut.

pazham nirachathu stuffed plantain malabar cuisine kukskitchen


Ripe plantain stuffed with sweet coconut
പഴം നിറച്ചത് 


1- Banana (ripe) - 4 large

2- Grated coconut - 1 1/2 cup
     Sugar - 3 tbsp

 3- Cashew nuts - 1 tbsp , chopped
     Raisins - 1 tbsp
4- Cardamom powder - 1/2 tsp
     Ghee - 1 tsp
5- Plain flour - 1  1/2 tbsp
    Sugar - 1/2 tsp
    Salt a pinch
    Water - 4 tbsp

3- Oil for frying


  •  In a pan saute (2) on medium flame till golden.
  •  Meanwhile, in a separate pan heat ghee and fry cashew nuts and raisins.
  • Add this along with ghee into the coconut mixture and mix to combine.
  •  Finally add cardamom powder, take out from heat, let cool.
  •  Now prepare the plantains. Remove outer skin, and make three long slits longitudinally making sure to leave 2 cm of the ends uncut so the flesh doesn't fall apart. 
  • Widen the cuts and stuff with the coconut mixture.
  • Make a paste with (5).
  • Cover the open stuffed portions of the plantain with this paste.
  •  Heat oil in a pan , slide the banana into it one by one and shallow fry carefully.
  • Drain out on to kitchen towel and serve hot

Adapted from: resnam

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Sherin Deepu


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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