How to Make Banana Stew (Traditional & Healthy Version)
Banana Stew, locally known as "Pazham Puzhungiyathu Curry" in Kerala, is a simple yet flavorful South Indian dish made from ripe or semi-ripe bananas (often called "nendra pazham"). Traditionally prepared in households across Kerala and Tamil Nadu, this vegetarian stew is especially enjoyed during Onam and Vishu festivals. The unique combination of sweet banana, coconut milk, and aromatic spices creates a comforting, mildly sweet curry perfect for lunch. Its velvety texture and subtle flavors make it an ideal choice for those seeking a light, nutritious meal. Banana Stew is typically served with steamed rice, appam, or puttu, making it a wholesome addition to an Indian thali. With its easily digestible nature and gentle spice profile, this dish is favored by all age groups, including children and elders. Embracing the essence of Indian vegetarian cuisine, Banana Stew showcases the harmony of local produce, traditional spices, and the health-conscious cooking style of the South. This recipe not only brings authentic Indian flavors to your kitchen but also supports a balanced lifestyle, making it a great lunch option for calorie-conscious individuals.
Ingredients
Step-by-step instructions
Step 1 · Peel the nendra pazham and slice them into thick rounds
Peel the nendra pazham and slice them into thick rounds. Set aside.
Step 2 · In a heavy-bottomed pan (kadhai)
In a heavy-bottomed pan (kadhai), heat 1 tsp coconut oil. Add mustard seeds and let them splutter.
Step 3 · Add green chilies and curry leaves
Add green chilies and curry leaves. Sauté for 1 minute until fragrant.
Step 4 · Add the sliced bananas and sprinkle turmeric powder
Add the sliced bananas and sprinkle turmeric powder. Mix gently to coat the bananas.
Step 5 · Pour in the thin coconut milk and water
Pour in the thin coconut milk and water. Add salt to taste. Cover and simmer on low flame for 8-10 minutes until the bananas are soft.
Step 6 · Once bananas are cooked
Once bananas are cooked, lower the flame, and stir in thick coconut milk. Heat for 2-3 minutes without boiling.
Step 7 · Drizzle remaining coconut oil on top
Drizzle remaining coconut oil on top, give a gentle mix, and remove from heat.
Step 8 · Serve hot with steamed rice
Serve hot with steamed rice, appam, or puttu.
Why this recipe is healthy
This Banana Stew is a healthy choice as it's made with ripe bananas, which provide energy and essential vitamins without added sugar. The coconut milk base supplies good fats and makes the dish satisfying yet light. Using traditional coconut oil and minimal spices ensures the recipe remains gentle on the stomach and suitable for calorie tracking. Enjoying this vegetarian stew enhances your fiber intake and supports a balanced vegetarian diet.
A note on tradition
Banana Stew is a cherished dish in Kerala and parts of Tamil Nadu, especially during Onam and Vishu celebrations. It forms an integral part of the traditional sadhya (feast) and is known for its comforting flavor profile. The recipe reflects the region’s abundant use of coconut and plantains, highlighting the resourceful nature of South Indian cuisine. Typically eaten for lunch, it is also served as a light meal during fasting days or after religious rituals.