How to Make Boiled Banana (Traditional & Healthy Version)
Boiled Banana, known locally as 'vaazha pazham puzhungiyathu' in Kerala, is a traditional South Indian dish that celebrates the natural sweetness and nutrition of ripe or semi-ripe bananas. This simple yet wholesome recipe is a staple in many Kerala households, especially during the festival of Onam and on auspicious days when light, sattvic food is preferred. The dish is prepared by gently boiling nendran bananas (a variety native to Kerala) and serving them as a nourishing side or main component of a typical sadhya (festive meal). The taste of boiled banana is subtle, mildly sweet, and comforting. Unlike fried or sugar-laden snacks, this dish relies on the inherent flavor of the fruit, enhanced with a hint of grated coconut and a drizzle of ghee (clarified butter) for aroma. Boiled Banana is not just a meal but a cultural experience, often enjoyed during breakfast or lunch, and is suitable for all age groups. Its simplicity makes it a go-to option for those seeking a healthy, easy-to-digest, and gluten-free meal rooted in Indian tradition.
Ingredients
- 2 medium Nendran banana (Kerala variety, semi-ripe or ripe)
- 4 cups Water (for boiling)
- 2 tablespoons Grated coconut (fresh, 'nariyal' in Hindi)
- 1/4 teaspoon Cardamom powder ('elaichi' for aroma)
- 1 teaspoon Ghee (clarified butter, 'desi ghee')
- a pinch Salt (optional, to balance sweetness)
- 1 teaspoon Jaggery ('gud', optional for extra sweetness)
- a pinch Black pepper powder (for mild heat)
Step-by-step instructions
Step 1 · Wash the nendran bananas thoroughly under running water
Wash the nendran bananas thoroughly under running water. Cut off the ends and slice each banana into two or three pieces without peeling.
Step 2 · In a large saucepan or 'patila'
In a large saucepan or 'patila', add 4 cups of water and bring it to a boil.
Step 3 · Carefully add the banana pieces to the boiling water
Carefully add the banana pieces to the boiling water. Reduce heat to medium and cook covered for 15-18 minutes, or until the bananas are fork-tender.
Step 4 · Drain the water and allow the banana pieces to cool for a few minutes
Drain the water and allow the banana pieces to cool for a few minutes. Peel off the skin gently.
Step 5 · Transfer the peeled bananas to a serving plate
Transfer the peeled bananas to a serving plate. Sprinkle grated coconut and a pinch of cardamom powder on top.
Step 6 · Drizzle ghee over the bananas for added aroma and taste
Drizzle ghee over the bananas for added aroma and taste. Add a pinch of salt or jaggery if desired.
Step 7 · Optionally
Optionally, sprinkle a pinch of black pepper powder for a subtle kick. Serve warm as part of a balanced lunch or as a healthy snack.
Why this recipe is healthy
This dish is naturally gluten-free, low in fat, and free from artificial additives. Boiled Banana is easy on the stomach, making it ideal for children, elders, and those recovering from illness. The slow-release carbohydrates provide sustained energy, while the high fiber content helps regulate blood sugar levels. It's a wholesome, plant-based recipe suitable for vegetarian, vegan, and sattvic diets.
A note on tradition
Boiled Banana is deeply rooted in the culinary traditions of Kerala and Tamil Nadu, often featured in sadhya (feast) menus during Onam, Vishu, and other local festivals. The nendran banana is celebrated for its unique taste and is widely used in snacks and desserts across South India. Traditionally, this dish is consumed on auspicious days, for fasting, or as a nourishing meal for children and elders. Its simplicity and health benefits have kept it popular across generations.