Ripe plaintain stuffed with fresh coconut | Pazham nirachathu | 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.

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.

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Ripe plantain stuffed with sweet coconut

പഴം നിറച്ചത് 

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Ingredients:

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



Method:

•  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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Cheers
Sherin Deepu