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Ripe bananas(Nenthrapazham) stewed in coconut milk
Published On: 04 Jun 2005
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Extract first(thick) and second(thin) coconut milk from the grated coconut.
Heat up a pan or a vessel.
Add sliced bananas along with second coconut milk, water and sugar.
Cook, till the banana is done.
Add first coconut milk and boil just once.
Add powdered cardamom and ghee.
:- Serve hot or chilled.
Easy to prepare. Tasty - hot or chilled.
Try this without cardomom & ghee.It would taste much better.That is how the traditional kerala banana stew is prepared.
This is good with palappam and velleppam.If you want the consistency to be little thick you can add one tbsp rice powder to this before you add first coconut milk.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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