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Before you jump to Kerala Style Ripe Plantains & Lentils Pudding recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Healthy eating is nowadays a great deal more popular than before and rightfully so. The overall economy is affected by the number of men and women who are dealing with conditions such as high blood pressure, which is directly associated with poor eating habits. There are more and more campaigns to try to get us to lead a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. People typically believe that healthy diets demand a lot of work and will significantly alter the way they live and eat. It is possible, however, to make several minor changes that can start to make a good impact on our day-to-day eating habits.
Initially, you will need to be very careful when you are shopping for food that you don’t automatically put things in your shopping cart that you no longer wish to eat. For instance, if you have cereal for breakfast, do you ever check to see what the sugar and salt content is before buying? One nutritious substitute that can give you a good start to your day is oatmeal. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a positive change to your diet.
Obviously, it’s not hard to start integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to kerala style ripe plantains & lentils pudding recipe. To make kerala style ripe plantains & lentils pudding you need 12 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Kerala Style Ripe Plantains & Lentils Pudding:
- Take 3 Ripe plantains / banana
- Get 1/2 kg Jaggery powder
- Use 100 gm Split moong dal/yellow lentils
- Use 4 cups Coconut milk
- Use 1/2 tsp Chukku podi/dry ginger powder
- Use 1/2 tsp Cardamom powder
- Prepare 1/2 tsp Jeera powder / cumin powder
- Take A handful, thinly sliced Coconut slices
- Use 1 handful Cashew nuts
- Get 1 handful Raisins
- Prepare As needed Ghee/clarified butter
- Provide As needed Water
Instructions to make Kerala Style Ripe Plantains & Lentils Pudding:
- In a saucepan, add the jaggery and allow it to completely dissolve. Strain it for impurities and keep it aside. Pressure cook the moong dal for 3-4 whistles and keep it aside to cool. Once cooled, open the lid of the pressure cooker and mash the dal roughly.
- Peel the skin of the plantains. Cut the plantains lengthwise and remove the inner seeds. In a grinder, grind the plantains into a smooth puree. Melt ghee in a nonstick pan. Add the plantain puree and fry until golden in colour and the plantains are cooked. Add the jaggery syrup to the cooked bananas and simmer until the banana mixture thickens.
- Add the dal and cook on low flame for 10 mins. Add the dry ginger powder, cardamom powder, & jeera powder and mix well. Add the coconut milk & allow it to simmer until the sauce thickens, stirring occasionally. Remove from flame and keep aside. Heat ghee in a pan & fry the coconut pieces. Keep them aside.
- Fry the cashew nuts and raisins. Add the fried coconut, cashews, and raisins to the payasam along with 1 tsp of ghee. Cover with a lid to let the flavors infuse well. Serve warm or cold as desired.
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