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A wonderfully simple and traditional Keralan snack, 'Pazham Puzhungiyathu'. Ripe Nendran bananas are steamed until perfectly soft and fragrant, enhancing their natural sweetness. This wholesome dish is ideal for all ages, from babies to adults, and is ready in under 20 minutes.
For 4 servings
Prepare the steamer. Pour about 2 cups of water into a steamer pot, an idli cooker, or a large pot with a steamer basket. Ensure the water level is below the basket. Bring the water to a rolling boil over medium-high heat.
While the water heats, wash the Nendran bananas thoroughly. Using a knife, trim off both the top and bottom ends. This helps the steam to cook the banana evenly.
Carefully place the whole bananas on the steamer rack or plate. Arrange them in a single layer, ensuring there is some space between them for steam to circulate freely.
Cover the pot with a tight-fitting lid and steam for 10-12 minutes. The bananas are perfectly cooked when their skin turns a dark, almost blackish color and you see splits or cracks appearing along the peel.
Turn off the heat. Using tongs, carefully remove the hot bananas from the steamer and place them on a plate. Let them cool for 2-3 minutes until they are safe to handle. Peel back the skin and serve warm, either plain or with an optional drizzle of ghee.
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A wonderfully simple and traditional Keralan snack, 'Pazham Puzhungiyathu'. Ripe Nendran bananas are steamed until perfectly soft and fragrant, enhancing their natural sweetness. This wholesome dish is ideal for all ages, from babies to adults, and is ready in under 20 minutes.
This kerala recipe takes 17 minutes to prepare and yields 4 servings. At 227.37 calories per serving with 2.33g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or dessert.
Instead of ghee, drizzle with a teaspoon of honey, maple syrup, or melted jaggery for extra sweetness.
After peeling, sprinkle a tiny pinch of ground cardamom (elaichi) powder over the warm banana for a fragrant twist.
Garnish with chopped almonds, walnuts, or pistachios for added texture and nutrients.
Steaming breaks down complex carbohydrates and fibers like pectin, making the banana very easy to digest and gentle on the stomach. It's often recommended during recovery from illness.
Nendran bananas are an excellent source of potassium, an essential mineral that helps regulate blood pressure, maintain fluid balance, and support proper nerve and muscle function.
Packed with natural sugars and complex carbohydrates, steamed bananas provide a quick yet sustained energy boost without causing sharp spikes in blood sugar levels.
Bananas contain Vitamin B6 and Vitamin C, which are crucial for a healthy immune system and help the body fight off infections.
Nendran bananas (Kerala plantains) are traditionally used and yield the best results due to their firm texture and unique flavor that sweetens upon cooking. Regular bananas can become too mushy.
Yes, it is very healthy. It's a low-fat, low-sodium snack rich in potassium and dietary fiber. Steaming makes it incredibly easy to digest, making it an excellent food for children, the elderly, and those recovering from illness.
One steamed Nendran banana (approximately 180g) contains around 160-180 calories. Adding a teaspoon of ghee will add about 40 more calories.
The most reliable signs are the banana skin turning a dark yellow or brownish-black color and splitting open along its length.
Absolutely. You can place a heat-proof stand or even an inverted bowl in a large pot with water. Place the bananas on a plate on top of the stand, cover, and steam.
Yes, this is an ideal first food for babies (typically from 6 months onwards). It's soft, naturally sweet, and easy to digest. Just mash it well before serving.