Pazham Kalan-Kerala Ripe Banana Curry (with Phulka) -Sadya Special

Name: Pazham Kalan-Kerala Ripe Banana Curry (with Phulka) -Sadya Special
Total time: 900 s
Yield: 4–5 servings
Cuisine: Indian
Ingredients: 2–3 Ripe Nendran Bananas (depending on size); 1 tsp Crushed Pepper; 1/2 tsp Spicy Red Chili Powder; 1 tsp Sugar; 1/2 tsp Salt; 200 ml Water; 1 cup Freshly Grated Coconut; 3/4 cup Curd; 1/4 tsp Turmeric Powder; 1/4 tsp Cumin Seeds; 1/4 tsp Fenugreek Seeds; 5 Green Chilies (or as per taste); 1 sprig Curry Leaves; 3 tbsp Coconut Oil; 1 tsp Mustard Seeds; 1/4 tsp Fenugreek Seeds; 1 sprig Curry Leaves; 5 Dried Red Chilies

Rosalyn John @rosalyn_kitchen227

#CA2025
#CookpadApron2025
#SabjiforDinner
#RegionalFavorite
#HomelyClassic
#PazhamKalan
#Kaalan
#25

"Pazham Kalan-Kerala Ripe Banana Curry (with Phulka) -Sadya Special"

Pazham Kalan – A Kerala Sadya treasure on my plate 🍌🥥🌿
Spicy, tangy, and soul-satisfying, this curry made with ripe bananas and coconut is a perfect homely side for phulka or rice.
A dish that stays fresh for days and tastes even better as it rests.

Kalan is a beloved part of Kerala’s grind festive feast Sadya, especially during Onam.
Made with ripe plantains, coconut, yogurt, and tempered spices, it is known for its spicy, tangy, and slightly sweet flavors.
The best part? It doesn’t need reheating—just let it come to room temperature and enjoy. This dish captures the essence of Kerala cuisine: simple, healthy, and deeply flavorful.

#KeralaCuisine #SadyaSpecial #BananaCurry #IndianFoodLovers #HealthyCooking #FlavorfulEats

#CA2025
#CookpadApron2025
#SabjiforDinner
#RegionalFavorite
#HomelyClassic
#PazhamKalan
#Kaalan
#25

"Pazham Kalan-Kerala Ripe Banana Curry (with Phulka) -Sadya Special"

#KeralaCuisine #SadyaSpecial #BananaCurry #IndianFoodLovers #HealthyCooking #FlavorfulEats

Rosalyn John @rosalyn_kitchen227

#CA2025
#CookpadApron2025
#SabjiforDinner
#RegionalFavorite
#HomelyClassic
#PazhamKalan
#Kaalan
#25

"Pazham Kalan-Kerala Ripe Banana Curry (with Phulka) -Sadya Special"

#KeralaCuisine #SadyaSpecial #BananaCurry #IndianFoodLovers #HealthyCooking #FlavorfulEats

#CA2025
#CookpadApron2025
#SabjiforDinner
#RegionalFavorite
#HomelyClassic
#PazhamKalan
#Kaalan
#25

"Pazham Kalan-Kerala Ripe Banana Curry (with Phulka) -Sadya Special"

#KeralaCuisine #SadyaSpecial #BananaCurry #IndianFoodLovers #HealthyCooking #FlavorfulEats

Saved

Ingredients

Total Time: 15 minutes

4–5 servings

Cook Together:
2–3 Ripe Nendran Bananas (depending on size)
1 tspCrushed Pepper
1/2 tspSpicy Red Chili Powder
1 tspSugar
1/2 tspSalt
200 mlWater
Blend Together:
1 cupFreshly Grated Coconut
3/4 cupCurd
1/4 tspTurmeric Powder
1/4 tspCumin Seeds
1/4 tspFenugreek Seeds
5Green Chilies (or as per taste)
Additional Ingredients:
1 sprigCurry Leaves
For Tempering:
3 tbspCoconut Oil
1 tspMustard Seeds
1/4 tspFenugreek Seeds
1 sprigCurry Leaves
5Dried Red Chilies

Saved

Steps

Total Time: 15 minutes

1

Peel and cut ripe plantains into small pieces.
Add pepper, red chili powder, sugar, salt, and water in a pan.
Cover and cook for 10 minutes.
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In a blender, grind coconut, curd, turmeric, cumin, fenugreek, and green chilies into a smooth paste. Keep aside.
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After 10 mins, check if bananas are cooked.
Add ground coconut paste + ¼ cup water. Mix well.
Add curry leaves. Simmer on low flame till it just boils. Turn off flame.
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For tempering: Heat coconut oil in a small pan.
Add mustard seeds, let them splutter.
Add fenugreek seeds, curry leaves, and dried red chilies.
Fry till chilies turn dark.
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Pour this seasoning into the curry. Mix gently.
Serve warm with phulka, chapati, or rice.
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