Plantain Recipe- Easy Pazhutha Ethakka Banana Fry with Cashews

Last Updated on 4 months by Neha Deshmukh

Plantain Recipe – Easy Pazhutha Ethakka Banana Fry with Cashews

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, comforting snack that feels a little bit special. This Pazhutha Ethakka Banana Fry (that’s ripe plantain, for those unfamiliar!) is exactly that. I first made this when I was craving something sweet and my grandmother reminded me of this simple Kerala classic. It’s unbelievably easy, comes together in under 20 minutes, and tastes like a warm hug. Let’s get cooking!

Why You’ll Love This Recipe

This plantain fry is more than just a sweet treat. It’s a little piece of Kerala sunshine! It’s wonderfully fragrant, perfectly caramelized, and has a delightful texture – soft inside with a slightly crispy exterior. Plus, it’s incredibly versatile. Enjoy it on its own, or get creative with toppings. You’ll love how quickly it satisfies your sweet cravings.

Ingredients

Here’s what you’ll need to make this delicious Pazhutha Ethakka Banana Fry:

• 2 medium-big ripe plantains (Pazhutha Ethakka)
• 2-4 tbsp sugar (adjust to your sweetness preference!)
• 2 tbsp chopped cashew nuts (optional, but highly recommended!)
• 2-3 tbsp ghee / butter / oil

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure this turns out perfectly:

• Ripe Plantain (Pazhutha Ethakka): This is key. You want plantains that are nicely speckled with black – almost too ripe to eat raw. They should yield easily to gentle pressure. The blacker, the sweeter and softer they’ll be, which is exactly what we want.
• Ghee vs. Butter vs. Oil: Traditionally, ghee is used for its beautiful aroma and flavor. But butter works wonderfully too, giving it a richer taste. If you prefer, you can use a neutral oil like coconut oil or vegetable oil, but you might miss out on some of that classic flavor.
• Regional Variations in Sweetness: Some families prefer their Ethakka Fry really sweet, while others like it more subtle. Feel free to adjust the sugar to your liking. I usually start with 2 tablespoons and add more if needed.

Step-By-Step Instructions

Alright, let’s get frying!

1. Heat ghee in a wide pan over low heat. Add the banana slices and stir gently to coat them evenly with the ghee.
2. Cook on low heat for 5-6 minutes, stirring occasionally. You want the bananas to become partially tender – they’ll still hold their shape, but will be easier to cook through.
3. Now, increase the heat to medium and keep stirring continuously. This is important to prevent sticking and ensure even cooking.
4. As the bananas start to brown, reduce the heat back to low-medium. We don’t want to burn them!
5. Stir in the sugar and cashew nuts (if using), mixing thoroughly to coat everything.
6. Continue cooking, stirring constantly, until the sugar caramelizes and the bananas reach a lovely, crispy, golden-brown texture. This usually takes another 3-5 minutes.
7. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Don’t overcrowd the pan: Cook in batches if necessary. Overcrowding will lower the temperature and steam the bananas instead of frying them.
• Gentle stirring is key: You want to coat the bananas in the ghee and sugar, but you don’t want to break them apart.
• Watch the sugar carefully: Caramelized sugar can burn quickly, so keep a close eye on it and adjust the heat as needed.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level – Adding Cardamom: My aunt always adds a pinch of cardamom powder while cooking for a warm, fragrant twist. It’s amazing.
• Vegan: Easily make this vegan by using a plant-based butter or coconut oil instead of ghee.
• Gluten-Free: This recipe is naturally gluten-free!
• Festival Adaptations – Onam/Kerala Breakfast Variations: During Onam, this is often served as part of the sadhya (feast). It’s also a popular side dish with puttu and appam for breakfast.

Serving Suggestions

This Pazhutha Ethakka Banana Fry is delicious on its own, but here are a few ideas to take it to the next level:

• Serve warm as a snack with a cup of chai.
• Top pancakes or waffles with it for a unique and flavorful breakfast.
• Spoon it over vanilla ice cream for a simple yet decadent dessert.
• Enjoy it as a topping for traditional dishes like upma or idiyappam.

Storage Instructions

This is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. The texture will soften as it sits, but it will still be tasty!

FAQs

Got questions? I’ve got answers!

• What ripeness of plantain is best for this fry? The riper, the better! Look for plantains that are heavily speckled with black.
• Can I use a different type of nut instead of cashews? Absolutely! Almonds, peanuts, or even walnuts would work well.
• How do I prevent the bananas from sticking to the pan? Use enough ghee or oil, and stir frequently, especially when the sugar starts to caramelize.
• What is the best way to serve Pazhutha Ethakka Banana Fry? Warm is best! It’s delicious on its own, or as a topping for your favorite desserts or breakfast dishes.
• Can this be made ahead of time? It’s best enjoyed fresh, but leftovers can be stored at room temperature for a day.