Pazham Varattiyathu ~ Roasted Plaintains in Coconut

Having mentioned many times how fussy my kids are when it comes to eating, some dishes really excite me since I know I will not get any negative remarks. Rasha is someone who keeps comparing my cooking to umma's and keeps telling me that though my food is tasty, it is not upto umma's cooking. I feel jealous while hearing that comment, but can't ignore it too! Umma is a person of few dishes which she would make perfectly while I try to incorporate something new into food every now and then. Somehow, I feel the kids are not being able to accept that trend, which is why nowadays I am cooking off my known repertoire and experimenting less on food. Thankfully, I have amassed a lot of drafts in this period, so I can conveniently go on with this particular phase...

This is one snack that the kids love. They are a bit backward in eating their plantains - nenthrapazham in Malayalam - just like that, but give them in this form and they will finish it off without much fuss! There is no rocket science in this, but a simple stir-fry of ingredients which goes so well with a hot cup of tea. Umma would always make this when we have sudden guests and all we would receive back would be empty plates, much to our disappointment! Hehe... If you really look at the recipe, the only difference between this one and Kayayum Muttayum is the use of grated coconut instead of eggs! Off to the way it is made...

Pazham Varattiyathu ~ Roasted Plaintains in Coconut
Serves 3


3 large plantains (nenthrapazham), chopped roughly
1 tsp ghee
5-6 cashew-nuts
10-15 raisins
3 tbsp sugar
1/2 cup grated coconut
1/4 tsp cardamom


Heat ghee in a saucepan. Fry the cashew nuts and puff the raisins. Add in the plantains and mix. Sprinkle in the sugar and cook till the plantains soften and start getting a slight brownish shade - do not burn. Add in the coconut and stir fry for another 3 to 5 minutes. Mix in the cardamom and switch off.

Serve hot with a cup of hot chai!

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