My mom learnt this from our neighbor, Mrs. Varghese. They had this for breakfast and shared it with us. I was a baby then and have no memories of it. But it became a regular in our home when my mom could get a hold of nenthram pazham. When we went to India this time, my mom made it for me...the aroma of steamed plantain with coconut jaggery wafts in the air..yum
I made this at home one day for brunch after we found it our natural food store. The recipe is simple and very filling too.
Ripe Plantain - 2
Jaggery - 1/2 cup
Coconut - 1 cup
Cardamom- 1 (powdered)
This goes to Jyothsna of CurryBazaar for RCI - Cuisine of Kerala.
- Slit the plantain without separating it with the skin on.
- Mix the coconut,shredded jaggery and cardamom in a bowl.
- Slowly fill the plantain with the mixture and then tie the open end of the plantain.
- Place the plantains in a steamer and let it steam for 15 minutes.
- Untie the plantain, take the peel off and serve hot.
Labels: Nenthram Pazham, RCI-Kerala, Steamed plantains