Pazham Pachadi/Banana Pachadi/Ethappazha pachadi


Pazham Pachadi

1/5 (2)
5 minutes
Preparation Time
15 minutes
Cooking Time



Ethappazham/Banana, ripe-1,medium,chopped
Coconut,shredded- 1 cup
Mustard seeds- 1 teaspoon for crushing
Mustard seeds- ½ teaspoon,to season
Turmeric powder- ¼ teaspoon
Kashmeeri chilly powder- ¼ teaspoon
Green chilly- 2 – 3,slit
Curry leaves-1 sprig
Yogurt- 1 cup
Uluvappodi- a pinch
Jaggery- ,grated – 1 teaspoon(as per your taste)
Salt- as required
Coconut Oil- as required
Cumin seeds/Jeerakam- ¼ teaspoon
Dry red chillies- 2 Nos


Pazham Pachadi/Banana Pachadi is a sweet dish served mainly during sadya/feasts. This a tasty pachadi served for Onam sadya.It is very easy to prepare.Do try this wonderful dish and please your family.


In a pan add chopped banana ,required salt,turmeric powder,chilly powder and green chilly .

Add one  cup of water to this and let it cook for few minutes under medium flame.

Remove the cover and stir well.

Add grated  jaggery  and cook again 3 minutes in a low flame.

Meanwhile ,in a blender add coconut,jeera,mustard seeds and little water.

Blend this to a smooth paste and keep it aside.

Remove the cover and stir the cooked banana pieces.

Now, bring down the flame and add the coconut paste to this  and mix well.

Let it heat for 2 minutes.Do not let the curry to boil after adding coconut paste.

Switch off the flame now.Add yoghurt to this and mix well

Heat another pan.Add mustard seeds and let it crackles.

Add curry leaves,dry red chillies,fenugreek powder to this.

Saute for few seconds.Season it to the pachadi.

Mix well and cover it for 10 minutes.Remove from the stove top


Adjust the quantity of chilly as per your tolerance.

You can skip jaggery (if you dont like).

Do not let the curry to boil after adding coconut.

You can skip chilly powder and add more green chilly..




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