Malabar-special Thiruvonam breakfast | Pazham nurukku with pappadam

Waking up on Thiruvonam day in Northern Kerala begins with the aroma of ripe nendran bananas simmering in coconut milk and jaggery. This is pazham nurukku – sweet, heavy breakfast served with crisp pappadams before the grand Onam sadya.

Pazham nurukku, is a beloved sweet snack from Kerala, especially popular during Onam and other festive mornings. Ripe nendram bananas are sliced and simmered gently in coconut milk until just tender. Into the pan goes melted jaggery syrup, along with ghee, dried ginger powder, and cardamom powder; a combination that releases the familiar, festive aroma of payasams.

This dish pairs beautifully with crispy pappadam for a contrast in texture, but it’s just as enjoyable on its own as a warm, comforting treat.

The mixture bubbles softly until the syrup thickens and clings to the fruit. It is then taken off the stove and finished with a sprinkle of freshly grated coconut. Pazham nurukku is served warm, with crisp pappadams alongside — the soft sweetness of the banana meeting the salty crunch in a pairing that speaks of tradition, celebration, and the unique flavours of a Malabar Onam.

Ingredients
2–3 ripe but firm nendram bananas
¼–1 cup jaggery (adjust for sweetness), melted with a splash of water
3 cardamom pods, crushed
1 tbsp ghee (plus extra for finishing)
¼ cup freshly grated coconut (optional)
Pinch of salt
Optional garnish: black cumin or sesame seeds, cashews, raisins

Preparation
Melt the jaggery in about ⅓ cup water along with the crushed cardamom and strain to remove any impurities
Slice the banana into chunks
Heat ghee in a wide pan, add the banana chunks, and sauté gently until they take on a light golden edge
Pour in the warm jaggery syrup, cover, and cook on medium heat for five to seven minutes, stirring once or twice so that the pieces are evenly coated without breaking
When the bananas are tender, mix in the grated coconut and any optional garnishes such as black cumin, sesame seeds, or nuts
Continue cooking until the syrup thickens and clings to the fruit
Drizzle with a little extra ghee before serving warm, ideally with crispy pappadam or on its own as a sweet snack.