Last Updated on 4 months by Neha Deshmukh

Pathal Podi & Plantain Curry Recipe – Authentic Malabar Dessert

Introduction

Oh, this curry! It’s a hug in a bowl, honestly. I first tasted Pathal Podi & Plantain Curry at my grandmother’s house in Kerala, and the memory of that warm, sweet, and subtly spiced dessert has stayed with me ever since. It’s a little different from your typical Indian sweet, and that’s what makes it so special. It’s a traditional Malabar dish, and while it takes a little effort, the result is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Pathal Podi & Plantain Curry isn’t just delicious; it’s a little piece of Kerala culture. The unique texture from the pathal podi dumplings, combined with the sweetness of jaggery and ripe plantains, is simply divine. It’s a comforting dessert that’s perfect for festivals, special occasions, or just a cozy night in. Plus, it’s a great way to explore a lesser-known side of Indian cuisine!

Ingredients

Here’s what you’ll need to create this Malabar magic:

• 1 cup pathal podi
• ¼ tsp salt (for the dough)
• 1 cup water (for the dough)
• 3 cups water (for boiling)
• 200 gm jaggery cubes
• To taste salt (for boiling water)
• ½ tsp cardamom powder
• 2 ripe plantains (chopped)
• ¾ cup thick coconut milk
• 1 tbsp ghee
• 3-4 shallots (peeled and sliced)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Pathal Podi: A Unique Kerala Rice Flour

Pathal podi is a type of rice flour unique to Kerala. It’s made by parboiling rice, drying it in the sun, and then grinding it. It gives the dumplings a lovely, slightly grainy texture. You can usually find it at Indian grocery stores, especially those specializing in South Indian products. If you absolutely can’t find it, you can try using a mix of rice flour and a little bit of all-purpose flour, but it won’t be quite the same.

Jaggery: Varieties and Substitutions

Jaggery is unrefined cane sugar, and it adds a beautiful caramel-like flavor. There are different types – some are lighter in color, others darker. I prefer a darker jaggery for this recipe, but any kind will work. If you can’t find jaggery, you can substitute with brown sugar, but reduce the quantity slightly as brown sugar is often sweeter. (About 150-180gm should do the trick).

Coconut Milk: Choosing the Right Consistency

Thick coconut milk is key here. Don’t use the watery kind from a carton! You want the rich, creamy goodness from a can, or even better, freshly squeezed coconut milk if you’re feeling ambitious. The thicker the milk, the more luxurious the curry will be.

Cardamom: Fresh vs. Ground

Freshly ground cardamom is always best, but good quality ground cardamom works perfectly well. The aroma is what we’re after, so make sure your cardamom is fragrant!

Plantains: Ripeness and Type for Best Results

You want plantains that are ripe but still firm. They should have some blackening on the skin, but not be mushy. I prefer using yellow plantains for this recipe, but you can also use slightly green ones if you like a bit more texture.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the dough. In a bowl, mix the pathal podi, ¼ tsp salt, and 1 cup of water. Start mixing, and adjust the flour or water as needed to form a soft, pliable dough. It shouldn’t be too sticky or too dry.
2. Oil your hands lightly, and shape the dough into small, round dumplings – about 1 inch in diameter. Dust them with a little extra pathal podi to prevent them from sticking together.
3. Now, for the jaggery syrup. In a saucepan, simmer the 200gm jaggery cubes with ½ cup of water until the jaggery is completely dissolved. Strain the syrup to remove any impurities, and set aside.
4. In a large pot, bring the 3 cups of water to a boil. Add a pinch of salt and the ½ tsp cardamom powder.
5. Gently add the pathal podi dumplings to the boiling water. Cook them until they float to the surface – this usually takes about 10 minutes.
6. Stir in the melted jaggery syrup and the chopped plantains. Simmer for another 5 minutes, or until the plantains are tender.
7. Pour in the ¾ cup of thick coconut milk, bring the curry to a gentle boil, and then immediately remove it from the heat. We don’t want the coconut milk to curdle!
8. Finally, heat the ghee in a small pan. Fry the sliced shallots until they are golden brown and crispy. Pour this fragrant ghee and shallot mixture over the curry.

Expert Tips

A few little secrets to make this recipe shine:

• Achieving the Perfect Dough Consistency: The dough should be soft but not sticky. If it’s too sticky, add a little more pathal podi. If it’s too dry, add a teaspoon of water at a time.
• Preventing Dumplings from Sticking: Dusting the dumplings with pathal podi is crucial! It creates a barrier and keeps them from clumping together.
• Balancing Sweetness with Jaggery: Jaggery’s sweetness can vary. Taste the syrup as it simmers and adjust the amount of jaggery if needed.
• Infusing Cardamom Flavor: Lightly crushing the cardamom pods before adding them to the boiling water releases more flavor.
• Tempering with Ghee & Shallots: Don’t skip this step! The ghee-fried shallots add a wonderful aroma and a touch of richness.

Variations

Want to make it your own? Here are a few ideas:

• Vegan Adaptation: Substitute the ghee with coconut oil for a completely vegan version. My friend Priya swears by this!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as pathal podi is made from rice.
• Spice Level Adjustment (Cardamom): If you prefer a stronger cardamom flavor, add a little more.
• Festival Adaptation: Onam or Vishu Special: This curry is often served as part of the Onam or Vishu sadya (feast) in Kerala.

Serving Suggestions

Serve this Pathal Podi & Plantain Curry warm. It’s delicious on its own, or you can pair it with a side of papadums or a simple rice porridge.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

FAQs

Let’s answer some common questions:

What is Pathal Podi and where can I find it?

Pathal podi is a unique rice flour from Kerala, India. You can find it at Indian grocery stores, especially those specializing in South Indian products.

Can I use brown sugar instead of jaggery?

Yes, you can! But reduce the amount slightly, as brown sugar is often sweeter.

What type of plantain is best for this recipe?

Yellow plantains that are ripe but still firm are ideal.

How do I know when the dumplings are cooked through?

The dumplings are cooked when they float to the surface of the boiling water.

Can this curry be made ahead of time?

You can make the jaggery syrup and prepare the dumplings ahead of time. But it’s best to assemble and cook the curry just before serving for the best flavor and texture.