What is Pazham Nirachathu?

A Malabar snack of ripe Nendran banana stuffed with a sweet filling of sautéed coconut, sugar, cardamom, cashews and raisins, then dipped in a flour batter and deep-fried. Pazham nirachathu literally means 'stuffed banana' in Malayalam. It's a staple of the Malabar iftar table.

How is it different from Pazham Pori?

Pazham Pori is plain banana slices in batter, fried. Pazham Nirachathu is a whole banana stuffed with a sweet coconut filling before being battered and fried — richer and more festive.

Do I need to cook the banana first?

Lightly steaming or boiling the banana first makes it soft enough to slit and stuff cleanly without breaking, and means it only needs a short fry to crisp the batter.

When is Pazham Nirachathu eaten?

It's especially associated with Ramadan iftar in Malabar households, but is enjoyed at festivals and family gatherings year-round.

Recipe

Pazham Nirachathu recipe (Malabar stuffed banana)

By Abdulla K P 27 May 2026 PT35M total

Pazham Nirachathu — a fried stuffed Nendran banana sliced to show the sweet coconut filling.

The richer banana snack

Where Pazham Pori is everyday tea-time food, Pazham Nirachathu is what you make when you want to impress — the coconut filling turns a plain banana into something special. Use ripe Nendran plantains for the right texture.

Recipe

Pazham Nirachathu recipe (Malabar stuffed banana)

Prep: PT20M
Cook: PT15M
Total: PT35M
Yield: 2 stuffed bananas (8 slices)
Cuisine: Malabar
Category: Dessert

Ingredients

2 medium ripe Nendran plantains
4 tbsp grated coconut
2 tbsp sugar
0.25 tsp ground cardamom
10 cashews, chopped
10 raisins
1 tsp ghee
For the batter: 3 tbsp plain flour (maida)
1 tbsp rice flour
1 pinch turmeric
1 pinch salt
Water, as needed
Coconut oil, for frying

Method

Make the coconut filling Heat the ghee, add the grated coconut and sauté a minute. Add the sugar and stir until it melts and the coconut turns light golden. Stir in the cashews, raisins and cardamom. Cool.
Prepare the bananas Steam or boil the whole ripe plantains (in their skins) just until soft, about 8–10 minutes. Cool, peel, and make a lengthwise slit without cutting all the way through. Remove the central seeds.
Stuff Pack the cooled coconut filling firmly into the slit of each banana and press closed.
Make the batter Whisk the plain flour, rice flour, turmeric, salt and a little water into a smooth, medium batter that coats the banana.
Fry Heat coconut oil over medium heat. Dip each stuffed banana in the batter to coat, then fry, turning, until golden on all sides — about 3–4 minutes.
Slice and serve Drain, cool slightly, slice across into rounds, and serve warm with chaya or Sulaimani.

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Frequently asked

What is Pazham Nirachathu?
A Malabar snack of ripe Nendran banana stuffed with a sweet filling of sautéed coconut, sugar, cardamom, cashews and raisins, then dipped in a flour batter and deep-fried. Pazham nirachathu literally means 'stuffed banana' in Malayalam. It's a staple of the Malabar iftar table.
How is it different from Pazham Pori?
Pazham Pori is plain banana slices in batter, fried. Pazham Nirachathu is a whole banana stuffed with a sweet coconut filling before being battered and fried — richer and more festive.
Do I need to cook the banana first?
Lightly steaming or boiling the banana first makes it soft enough to slit and stuff cleanly without breaking, and means it only needs a short fry to crisp the batter.
When is Pazham Nirachathu eaten?
It's especially associated with Ramadan iftar in Malabar households, but is enjoyed at festivals and family gatherings year-round.