Nendrapazham: The pride of God's own country
By S Sudhir
Nendrapazham, cultivated in Kerala, belongs to the banana family. This is their staple food consumed by people of all ages.
As a kid, I remember sitting next to the oven and waiting for the banana to be roasted. After which the skin is peeled off, seeds removed, and then consumed by all.
To make it more special, this is also mixed with little milk and consumed as Porridge with or without a pinch of cardamom.
The fruit is steamed and served with Puttu (breakfast made out of rice flour and grated coconut).
Both raw Nendrakaya and ripe Nendrapazham are permanent members of the Kerala kitchen.
One ripe banana can fill your stomach equal to a meal.
The ripe Nendrapazham is sliced, fried with ghee and sugar, and served hot, garnished with grated coconut which our taste buds always crave.
The fruit is used to make Nendrapazham Pradhaman (Payasam is made out of the fruit cooked in coconut milk and jaggery). It's also used to make banana cakes and Unniappam (similar to Kajjaya).
One of the famous varieties of Kerala halwa is also made using this fruit.
Pazhampori is one of the yummiest snacks for kids. Ripe sliced banana is dipped in maida batter and deep-fried.
Varieties of recipes are made using this fruit which could be consumed daily as most of us do not have any intolerance towards Nendrapazham.
The raw banana is peeled, dipped in turmeric water, sliced, and fried as Chips.
The same banana is cut into cubes, deep-fried, dipped in jaggery syrup, and stored as Sharkaravaratti.
The raw banana is also used to make Thoran or Mezhukuparatti (Palya of different varieties), Kalan (cooked with curd and coconut), Avial (mixed vegetable curry), Erusheri (cooked with green gram or other pulses and coconut)
Nendrapazham is also high in proteins and has so many health benefits.
The best fruit basket to gift is a bunch of Nendrapazham.
The best fruit for food health!
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