Traditional Kadali Pazha Pradhaman Recipe – Rice & Red Banana Payasam

A Taste of Tradition: Kadhali Pazha Pradhaman Recipe

Fond Memories of Kerala Weddings

    When it comes to payasam or pradhaman, I’m transported back to the joyous weddings at my parents' home. The main debate was always whether the wedding feast would feature Vella (white) Payasam or Karuppu (black) Payasam, or perhaps both. These were the days when weddings were celebrated in the front yard of your ancestral home (Tharavadu), adorned with traditional decorations and a small pandhal (canopy) made from coconut fronds.

The Traditional Wedding Preparations

    Before the wedding day, preparations would commence with sourcing bamboo poles and coconut fronds for the Pandhal. The community would come together, weaving coconut fronds and tying them to the poles with skilful hands—no ropes needed, just the fronds themselves.  Those were the days the culture of Shamiyana (canopies made out of cloth) hadn't seeped in.

    In the bustling household kitchen, activities were in full swing. Tea, snacks, and lunch were prepared for the crowd of family, friends, and neighbours who filled the house with lively chatter. The large vats required for cooking, known as Sadhya Vattom—huge urulis, charakku (bronze pots), ladles, woks, and coconut graters—were sourced from the neighbourhood. These traditional bronze vats are not just cooking vessels but also add a decorative touch to modern homes.   

The Night Before the Wedding

    The night before the wedding was marked by a harmonious buzz of activity. With catering services then a rarity, the preparation of the Sadhya (traditional feast) involved a collective effort. Vegetables were procured, some from the neighbours' farms. The night before the wedding, neighbours, friends, and family would bring along a few urulis, utensils, ladles etc., for cooking, as well as kitchen knives and coconut graters (cherava) from their homes. This unspoken tradition ensured there were enough utensils and tools for cooking, cutting, and grating, reflecting a sense of camaraderie and communal support. These contributions were never explicitly requested, but were always anticipated, making the cooking tasks smoother and more manageable.The cooking scene gets vibrant, with men handling most of the cooking tasks, while women took on smaller chores and enjoyed some gossip.

    A head cook would oversee the event, delegating tasks such as grating coconuts—a crucial ingredient in any Kerala Sadhya. Vegetables were chopped, masalas were ground, and coconut milk (Idichu Pizhinju) was extracted. All this happened amidst fun, laughter, and the occasional sneaky drink (Minungal Paripadi). By early morning, the payasam/pradhaman would be ready, and the group eagerly anticipated the first hot cups of Choodu Payasam for a taste test.

Recreating the Tradition: Kadhali Pazha Pradhaman

    While preparing Kadhali Pazha Pradhaman, I couldn’t help but reminisce about those cherished times. Using my small bronze uruli, I found myself immersed in memories of the traditional Kerala wedding atmosphere.  I may not be able to come across such a scenario in future.  Although modern weddings and catering services have transformed the cultural landscape, and it's years since I attended a Kerala wedding. But the essence of these traditions lives on in every spoonful of such delicious dessert & in my memories.

 

Red Bananas (Kadali) – Key Ingredient for Kerala’s Unique Pradhaman

Kadhali Pazham: A Beloved Banana Variety

My Favourite Banana Variety

Kadhali Pazham, or Red Banana, holds a special place in my heart. Everyone in my family knows about my love for this particular banana variety. Whenever they spot Kadhali Pazham in the market, they make sure to buy a few just for me. My Dad and mother-in-law also keep some aside whenever I visit, knowing how much I cherish this fruit.

The Perfect Use for Excess Bananas

    Recently, my husband brought home a generous supply of Kadhali Pazham. Since I’m the only one in the household who enjoys this variety, I found myself with more bananas than I could eat. To make good use of them, I decided to prepare a classic Kadhali Pazham Pradhaman. This traditional dessert is made with raw rice and jaggery, and the aroma of ghee-roasted Kadhali Pazham makes it incredibly special and flavourful and best choice to serve for a Sadhya.

Why Kadhali Pazham Pradhaman Stands Out

    The ghee-roasted Kadhali Pazham adds a unique depth of flavour to the pradhaman, transforming it into a rich and delicious treat. The combination of the sweet, caramelized bananas with the earthy tones of jaggery and the smooth, nutty essence of ghee creates a dessert that is both aromatic and irresistibly tasty.

Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Medium
Serves - 4–6
Author - SM

Preparation Time - 15–25 Minutes
Cooking Time - 30–45 Minutes

For an extensive range of Sadhya Recipes, explore my blog - Essence of Life - Food

 

Step-by-Step Method to Make Kadhali Pazha Pradhaman

KADHALI PAZHA PRADHAMAN

Ingredients for Kadhali Pazha Pradhaman

To make this delectable Kadhali Pazha Pradhaman, you will need:

• 3 tablespoons Ghee
• 4 teaspoons Coconut Pieces
• 3 Kadhali Pazham (medium-sized, ripe bananas)
• 4 teaspoons Raw Rice
• 1/2 cup Water
• 1 1/2 cups Thick Coconut Milk
• 1 1/2 cups Thin Coconut Milk
• 3/4 cup Jaggery
• 3-4 Cardamom Pods
• 1/2 teaspoon Dry Ginger Powder (optional)

 

Close-Up of Kadali Pazha Pradhaman – A Rich Dessert with Red Bananas, Rice, and Coconut

Method for Making Kadhali Pazha Pradhaman

Preparing the Ingredients

• Wash and Soak Raw Rice: Begin by washing the raw rice thoroughly. Soak it in water for 20–30 minutes to soften. After soaking, drain the rice and set it aside.
• Prepare Jaggery: Melt 3/4 cup of jaggery in 1/2 cup of water. Strain the melted jaggery to remove any impurities and keep it aside.
• Prepare Bananas: Peel and cut 3 medium-sized ripe Kadhali Pazham (red bananas) into small pieces. Alternatively, you can mash or grind the bananas for a smoother texture.
• Cardamom Powder: Grind 3-4 cardamom pods with a few teaspoons of sugar to make a fine powder. Set this aside for later use.

Cooking the Pradhaman

• Roast Coconut Pieces: Heat 3 tablespoons of ghee in a pan. Add 4 teaspoons of thinly sliced coconut pieces and roast them until they turn golden brown.   
• Cook Bananas: Add the prepared bananas to the ghee. Cook on a low flame until the bananas become fragrant and slightly dry.  
• Combine Ingredients: Add the soaked raw rice to the banana mixture, along with 1/2 cup of water and 1 1/2 cups of thin coconut milk. Cook the mixture on a low flame, stirring occasionally. Ensure the flame is low to prevent the rice from sticking to the bottom of the pan and burning.
• Add Flavours: Once the rice is soft, stir in the cardamom powder and dry ginger powder (if using). Mix well.
• Incorporate Jaggery: Pour the melted jaggery into the pan. Allow the mixture to boil gently on a very low flame for a few minutes.
• Finish with Coconut Milk: Finally, add 1 1/2 cups of thick coconut milk to the pradhaman. Stir well and cook on a low flame for a few more minutes, stirring occasionally. 
• Serve: Enjoy the Kadhali Pazha Pradhaman hot or cold, depending on your preference.

 

For a step-by-step guide on "How to make Coconut Milk", click here...

 

Close-Up of Kadali Pazha Pradhaman

Notes for Perfect Pradhaman

• Rice Options: You can use Unakkalari (raw rice) for this recipe. Alternatively, cook the rice separately with thin coconut milk and then add it to the banana mixture.
• Banana Preparation: You can cut the Kadhali Pazham into small pieces or mash it, depending on your texture preference. The same recipe can be made with Nendhra Banana for a different flavour.
• Aroma and Flavour: Sautéing the mashed bananas in ghee adds a wonderful aroma and extra flavour to the pradhaman.
• Consistency Adjustment: Adjust the consistency of the pradhaman to your liking. If you prefer a thicker or thinner consistency, modify the amount of coconut milk accordingly.
• Sweetness Level: Kadhali Pazham adds natural sweetness to the dish. Adjust the amount of jaggery based on your taste preference.
• Cooking Tips: Once you add the coconut milk, cook the pradhaman on a very low flame and stir occasionally to prevent curdling. Ensure that the flame remains low to avoid burning the rice and spoiling the taste.

Explore More Kerala Desserts

    If you enjoyed this Kadhali Pazham Pradhaman, you might also like these other delectable payasam, pradhaman, and kheer recipes:

• Ada Pradhaman: A Classic Kerala Dessert
• Paal Payasam: Creamy Rice Pudding
• Kadumpayasam: Divine Offerings
  

Discover More on Payasam, Pradhamans, and Kheers

Looking for more sweet treats? Browse our collection of Payasam recipes:

• Classic Payasam Recipes
• Authentic Pradhaman Variations
• Delicious Kheers for Every Occasion

 Reliving Cherished Memories with Kadhali Pazha Pradhaman

    Recreating traditional recipes like Kadhali Pazha Pradhaman not only honours these cherished memories but also connects us with our rich culinary heritage. As you make this delectable payasam, let the aroma and taste transport you to those simpler, joyful times.

   For more delicious and authentic recipes from Kerala and beyond, visit Essence of Life - Food and discover the true essence of traditional cooking!