Pazham Nirachathu
Ripe plantains stuffed with sweet coconut and fried.
About this dish
A hallmark of Mappila cuisine from Northern Kerala, Pazham Nirachathu (Stuffed Banana) is a celebratory tea-time snack. It uses the iconic Nendran banana, known for its firm texture and ability to caramelize beautifully. The stuffing of sweetened coconut and nuts represents the region's abundance of tropical ingredients.
Ingredients
The Fruit
- 4 ripe Nendran Bananas (yellow with black spots, but firm)
- Coconut oil for deep frying
The Filling
- 1 cup Freshly grated coconut
- 4 tbsp Jaggery powder or sugar
- 1/2 tsp Cardamom powder
- 2 tbsp Cashews and raisins, chopped
- 1 tsp Ghee
The Batter (Sealant)
- 1/2 cup All-purpose flour (Maida)
- 1 tbsp Rice flour
- A pinch of Turmeric powder
- Water as needed
Method
- 1
Prepare the filling
Heat ghee in a pan and lightly toast the cashews and raisins until the raisins plump up. Add the grated coconut and jaggery, stirring on low heat for 3-5 minutes until the moisture evaporates and the mixture becomes sticky and aromatic.
- 2
Flavor the stuffing
Add the cardamom powder to the coconut mixture, mix well, and set aside to cool. The filling should be sweet and slightly moist but not dripping with liquid.
- 3
Prep the bananas
Peel the bananas carefully. Using a sharp knife, make a deep longitudinal slit along the curve of the banana, taking care not to cut all the way through to the other side.
- 4
Stuff the fruit
Gently widen the slit and stuff about 2-3 tablespoons of the coconut mixture into each banana. Press the edges of the banana slightly to enclose the filling as much as possible.
- 5
Make the sealant batter
Whisk the maida, rice flour, turmeric, and a little water to form a thick, paste-like batter. This batter acts as a 'glue' to prevent the stuffing from falling out during frying.
- 6
Seal the opening
Apply a thick layer of the batter over the slit of the stuffed banana, covering the exposed coconut filling completely. Some people prefer to dip the entire banana, but sealing the slit is more traditional for texture contrast.
- 7
Heat the oil
Heat coconut oil in a wide frying pan (Kadai) over medium heat. To test, drop a bit of batter; if it sizzles and rises immediately, the oil is ready (approx 170°C).
- 8
Fry until golden
Carefully lower the bananas into the oil. Fry for 4-6 minutes, turning gently with tongs, until the exterior is a deep golden brown and the banana feels soft to the touch.
- 9
Drain and serve
Remove from oil and drain on paper towels. Let them cool for 2 minutes before slicing into thick rounds or serving whole, as the sugar inside will be extremely hot.
Notes & variations
- Choose bananas that are ripe but not mushy; mushy bananas will break during stuffing.
- You can substitute jaggery with brown sugar for a slightly different caramel note.
- For a healthier version, these can be shallow fried in a pan with plenty of ghee.
- Adding a pinch of cumin to the filling adds a surprising depth of flavor.
Serve with
Serve hot with a cup of strong Sulaimani tea or ginger chai.
Cook's note
Steam the bananas for 2 minutes before stuffing if they are slightly under-ripe; this makes them easier to slit.