November 15, 2019

Pazham Vaattiyathu – Caramelized Plaintains : A Guestpost by Rafeeda | Guestpost Series #21

In the world of Virtual friendships, its often assumed tht the real is virtual and the virtual is real. Blogging since 2011 has taken me virtually to so many cuisines, so many kitchens and so many hearts. 

One such amazing person is Rafeeda who shares her lip smacking heirloom recipe - Pazham Vaattiyathu - with us on this month's edition of Guestposts here at SizzlingTastebuds. If you are a newcomer to this blog or curious to read earlier heirloom Guestposts by many of my wonderful blogger friends , head here.

Rafeeda is a wonderful blogger bringing both world cuisine and her family style Malabar style cooking at her blog -
The Big Sweet Tooth

She so kindly consented to do this amazing recipe and guestpost and shares with us some wonderful memories in her inimitable, friendly banter. Thank you Rafeeda for doing this.. Over to her in her own words...


A very big hello to the readers of “The Sizzling Tastebuds”… 

I am excited to be on Kalyani’s space as a guest this month. Kalyani’s is one of the earliest blogs I had followed when I was hit by the cooking bug, way back in 2012, if I am not mistaken. I had bookmarked a lot of interesting vegetarian recipes during that time from her blog and even cooked some. In fact, I must say that hers was among the handful of blogs which actually motivated me to start my little space. When her email came with an invite to be a guest on her space, I blinked tw-ice, just wanting to believe that I have actually received an email! So here I am… :-

A little about myself – my name is Rafeeda, a Keralite who has been bought up in UAE, which is literally my second home. I am a working mother of two fast growing girls. My blog, “The Big Sweet Tooth” was started just to keep my interest in cooking, since I am a very lazy cook and can get bored very fast. I have been blogging for five plus years now and it has been a roller coaster ride so far. My blog, though has variety of recipes, tries to focus of keeping a note of Malabar recipes as well as Emirati cuisine as well.

Kalyani had mentioned that she would like me to bring along a forgotten/ rare recipe that my family cooks. I had a hard time trying to figure out what I would give her. After brainstorming lots of ideas, my mind suddenly went to this super simple dish umma used to make when we had impromptu guests. Now, every Keralite home would have stock of nenthrapazhams/ ripe plantains at any given time. It serves as a quick breakfast if you wake up late, a perfect snack for afternoon tea-time or even a filling dinner if you are not in a mood to feast! We either boil our plantains till soft, or make them in this form, or fry them up – an international favorite! The recipe is actually too simple, that I was a little ashamed to give this as a post. But thinking about it, I realized that sometimes it is the thought and feeling that matter behind a recipe, more than the recipe itself at times!

Umma would cut the nenthrapazhams into strips. She would then heat up generous amount of RKG ghee or coconut oil, depending upon what is available. She would fry up both the sides, sprinkling sugar as she goes till it gets a very caramelized appearance. I have noticed that nowadays people post this recipe calling them banana coins, where the pazham is sliced into roundels or if sliced long, then rolled up in a fancy shape and held on with a toothpick. Whatever it is, the method of making still remains the same. Super simple, yet so addictive…

I sincerely have no clue what this dish is called, so I call it Pazham Vaattiyath for naming sake. We would call it “naavu”, which means “tongue”, since they do look like them. And like all kids, we would wait for the guests to return back the plate with something in it so that we could attack it. Alas, it would come back empty because the combination of it hot with a cup of sulaimani is unparalleled! We would then nag her and then she would lazily make some just for us. Despite being really simple, umma would refrain making it for us citing how unhealthy it is due to the amount of ghee and sugar that goes into making this. :D

Lurking for some time in my thoughts, I decided to make this for the girls and HD. Thank God for instant home delivery, I landed up with a couple of nicely ripe plantains and quickly made them. As soon as the shot was done, the plate was wiped clean by them. HD then remarked, “I remember umma making this very long back. Why haven’t you made it in such a long time?” I gave him the same response that umma would give us. ;)

Pazham Vaattiyathu – Caramelized Plaintains
Serves 2


2 ripe plantains
1 tbsp ghee
Sugar as required


Peel the plantains and cut them into long strips.
Heat the ghee in a frying pan and layer one side of the plantains. Sprinkle some sugar on the top side and flip after a minute.
Sprinkle some more sugar on the flipped side and cook both sides till sufficiently caramelized.
Drain onto a plate and serve hot.


You can use ghee or coconut oil for frying.
We sometimes sprinkle some freshly grated coconut and a sprinkling of cardamom powder for added flavor.

Thank you so much Kalyani for waking up something that was so conveniently forgotten… J I am still feeling guilty of keeping it really simple, but I sincerely hope you will like this post. Wishing you only the best in your blogging journey forward, and once again thank you for having me around here…


  1. very similar to how we make them in the Caribbean - you know anything with plantain and I am a fan!

  2. Thank you so much for having me around with this very simple yet nostalgic dish... It was a pleasure working on this post for you...


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