Malabar Sweet Plantain Curry | Kayi Curry


Malabar Sweet Plantain Curry is a traditional styled dessert dish quite popular in Malabar region. In Malabar region, dishes are common with ripe plantains and this is one such delicious dish with a dense texture and a flavorful aroma. There are so many methods that these ripe plantains are recycled, we find Paal Vazhakka, there comes Nirachathu, a combination of plantains with semiya cooked up with aval or eggs or coconut, ripe plantains as a part of traditional puttu, or our favorite snack Pazhampori, then it’s turn for Unnakkaya… the list goes on. Keralites usually stock up their homes with this commonly available fruit and then it can be transformed into a delicious delicacy for tea time servings, especially when unexpected guests arrive. You needn’t be bothered and there are so many lip smacking recipes at your finger tips.

Malabar Sweet Plantain Curry is an easy to cook dessert dish that requires simple day to day ingredients. All these plantain based dishes cook fast and Kayi Curry is one such dessert dish that will instill the beauty of Malabar based dishes. You can term this as a versatile ingredient. Kids love these Nendrapazham based colorful sweet dishes. Even elders are in no way behind. You should note that all these traditional dishes are quite on the verge of extinction with the arrival of modern entries like burger, pizza and pasta. Teenagers have fallen prey to such entries and it is a sad fact that all nutrition is left behind and junk foods are getting more in demand. Kayi Curry with its cooked chana dal, the ripe soft plantains, the coconut milk thickened with the raw rice mixture and the cardamom flavored mild sweetness, all these together gives the dish its completeness and nutrition. You can discover a well detailed Malabar Sweet Plantain Curry recipe here.

Malabar Sweet Plantain Curry | Kayi Curry

Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Cuisine Kerala
Servings 4 People



  • Boil the lentils till done. Strain and set aside
  • Drain the rice and grind the rice with one cup of water, cardamom and cumin seeds till smooth.
  • Add 1/2 cup water to the coconut and grind. Extract the first milk and set aside. Put back the squeezed coconut into the mixer, add 4 cups of water and blend till smooth. Strain out the thin coconut milk.
  • Mix the ground rice mixture with pinch of salt and add extracted thin coconut milk. Start boiling the mixture.
  • As it heats, add the boiled lentils, melted jaggery and chopped plantains and cook till the mixture thickens and the plantains are soft. Add in the first coconut milk, cardamom and cook for another couple of minutes.
  • Serve warm.


You can visit this link Unnakaya. You can also visit this link Pazham Pori.
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