Ethapazham Madhura curry – Nendran banana coconut milk curry

Hi all. Hope you are all doing well and staying safe.I have not been in a mind set to make posts that is why didn’t make any updates. However made up my mind to post this recipe today as staying isolated from everything makes me feel depressed and lonely.Trying to push myself to make something productive in my blog.

This lockdown has made a lot of changes in everyone’s life including mine. It has made me more minimal and also increased my managing levels. I have been planning and cooking dishes with what is available and how much its required.

My husband goes for shopping only once a month and I am trying to use it and stretch the usuage for a month.

Nearly for 2-3 months, we are doing so. This has saved some money being spent on the grocery. I am freezing veggies so that it does not get spoiled and can be used for a long time.This month we have started using online shopping for grocery however it is difficult to get a slot for delivery.

I have tried new recipes,baking recipes and they were a big hit at home. I never thought baking could be so easy in a oven.I tried multigrain biscuits, tandoori chicken and grilled mushrooms. Will post the recipes of it if I get these ingredients in the coming days.

Coming to the recipe of today it is Ethapazham madhuracurry. This is a curry with mild sweet taste and it can be served with appam, idiyappam, puttu or rice roti. I learned this recipe from the book Malabar cuisine. Also have tasted it a long back in my grandma home.The main ingredients of this dish are ethapazham(Nendran banana), chanadal and coconut milk.

Let’s see how to make it.

Preparation Time : 15 mins

Cooking Time : 25 mins

Serves : 4


chana dal – 1/3 cup

Nendran banana – 2 (500g, ripe bananas)

1st extract coconut milk – 1 cup

2nd extract coconut milk – 2 cups

Sugar – 1/2 cup

Salt – a pinch

Cardamom powder – 1/2 tsp

For Tempering

Ghee – 1 tbsp

Ginger – 1/2 tbsp(finely chopped)

shallots – 4 (sliced)


1.Wash and Soak chana dal in water for 20 mins. Then add them to a pressure cooker along with water and cook for one to two whistle. The dal should not be mushy but should be cooked well.

2.Take 1st and 2nd extract coconut milk. Peel the skin of the banana and slice them into 1/4 inch slices.

3.In a pot or deep pan, boil the 2nd extract.Add the sugar,banana slices and salt , stir and cook until the banana gets cooked for about 5 minutes.

4. Add the cooked chanadal, mix well.Then add the 2nd extract coconut milk, cardamom powder. Allow it to boil for a minute and then switch off the flame.

5. In a pan heat ghee.When it’s hot,add chopped ginger, sliced shallots. Fry them to golden brown.Then add it to the curry.

Serve hot with puttu, appam, idiyappam or rice roti.

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