keralaEasyveganvegetariangluten freedairy free

Kalailo Phovu

Name: Kalailo Phovu
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 2 cup poha (thick variety, flattened rice); 2 pcs banana (medium, ripe but firm, diced small); 0.25 cup coconut (freshly grated); 2 tbsp jaggery (grated, adjust to taste based on banana sweetness); 1.5 tbsp coconut oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pcs dried red chili (broken into pieces); 8 pcs curry leaves; 2 tbsp peanuts (roasted); 1 pinch salt; 1 pinch cardamom powder

RATING

4.3/5(31)

TASTE SCORE

7/10

A warm, comforting breakfast from Kerala's coastal kitchens where ripe bananas melt into flattened rice. Grated coconut adds freshness while a gentle tempering of mustard seeds and curry leaves brings everything together with a delicate crunch of roasted peanuts.

PREP

COOK

SERVES

1 KATORI

331 cal

SERVINGS

METHOD · 6 STEPS

prep · ~3 min
Rinse and soften the poha.
1.Place 2 cups poha in a large strainer or colander.
2.Rinse under running water for 10-15 seconds, gently tossing with fingers.
3.Drain completely and set aside for 3 minutes until soft and fluffy.
TIPUse thick poha only — thin poha turns mushy instantly. Don't soak, just rinse.
temper · ~2 min
Make the tempering.
1.Heat 1.5 tbsp coconut oil in a kadai or wide pan over medium heat.
2.Add 0.5 tsp mustard seeds and let them splutter (30 seconds).
3.Add 0.5 tsp cumin seeds, 1 broken dried red chili, and 8 curry leaves. Sauté until fragrant (15 seconds).
TIPCoconut oil is essential for authentic Kerala flavor — don't substitute with any other oil.
saute · ~2 min
Cook the bananas.
1.Add diced ripe bananas to the pan.
2.Sauté gently for 1 minute, just until they warm up and soften slightly.
3.Sprinkle 2 tbsp grated jaggery over the bananas. Stir gently until jaggery melts and coats the fruit (30 seconds).
TIPPick bananas that are ripe but still firm. Overripe bananas break down completely into mush.
mix · ~2 min
Combine poha with the banana mixture.
1.Add the softened poha to the pan.
2.Add a pinch of salt and a pinch of cardamom powder.
3.Gently fold everything together, taking care not to mash the bananas.
4.Cook on low heat for 2 minutes until everything is warmed through.
TIPFold gently with a light hand — heavy mixing turns bananas into paste.
garnish · ~1 min
Finish with coconut and peanuts.
1.Sprinkle 0.25 cup freshly grated coconut over the poha.
2.Add 2 tbsp roasted peanuts.
3.Gently toss once to distribute.
serve
Serve warm immediately.
Transfer to serving bowls and enjoy while warm. Best eaten fresh within 30 minutes of preparation.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick poha (flattened rice) only; thin poha will turn mushy when rinsed.
2
Rinse poha briefly under running water—do not soak, or it will become a sticky mass.
3
Pick bananas that are ripe but still firm to the touch so they hold their shape when sautéed.
4
Freshly grated coconut makes a huge difference in texture and flavor; avoid desiccated coconut.
5
For the most authentic taste, use virgin coconut oil — refined oil won’t give you that Kerala soul.
6
Serve immediately; Kalailo Phovu is best enjoyed fresh within 30 minutes of making.

RECIPE VARIATIONS

Adapt it for your goals.

no jaggery

No-jaggery

Skip the jaggery entirely and rely solely on very ripe bananas for sweetness — ideal for a lower-sugar breakfast or if your bananas are already very sweet.

nut free