Pazham Vaatiyathu ~ Malabar Caramelized Plaintains



It has been a long time since I have contributed to guest posts. The last one I did was more than a year ago.  So when I received an email from Kalyani, asking if I could do a guest post for her blog, I was obviously excited. I have mentioned before that doing a guest post literally feels like going with a dabba of home made food to the host’s house. 🙂 Kalyani had only one request, that the recipe would be a forgotten family recipe. I had a few ideas running up my head. But then, Malabar food is usually non-vegetarian and most of our snacks somehow have eggs sneaked into it. After brainstorming myself and digging into my deep memory recesses, finally I ended up making this Pazham Vaatiyathu aka Malabar style caramelized plantains.


The recipe is so simple that I was worried if Kalyani would like the post. I was so relieved when she wrote back to me that she loved the recipe and the post. It is sometimes intriguing how a super simple recipe with hardly any ingredients can become an integral part of your nostalgia. 🙂 To read more about the memories behind this simple dish and the recipes, do hop onto her page… Please do drop in your comments and opinions too… 🙂





Pazham Vaatiyathu ~ Malabar Caramelized Plaintains

Course Tea Time Snacks
Cuisine Malabar
Prep Time 15 minutes
Servings 2
Author Rafeeda AR


  • 2 ripe plaintains
  • 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 sideof the plantains. Sprinkle some sugar on the top side and flip after a minute.
  • Sprinkle some more sugar on the flipped side andcook both sides till sufficiently caramelized.
  • Drain onto a plate and serve hot.


You can use coconut oil instead of ghee for frying.
We sometimes sprinkle fresh coconut and add cardamom for extra flavoring. 

Join the Conversation

  1. Oh goodness , this is the only breakfast that saves me when I am sick . All love it at home … This is served with boiled eggs to the newly weds every forty days in Kannur . It’s along forgotten ritual now. But some parts follow it till today

    1. Rafeeda AR Author says:

      We serve boiled plantains and boiled eggs for the puthiyaapla… hehe… Thank you so much dear…

  2. Caramelized plantains look looks super yummy. Name is completely new to me. Thanks for the delicious recipe. Fried and sugar and cardamom coated plantains sounds great.

    1. Rafeeda AR Author says:

      Thank you so much Sujata…

  3. I’m am drooling, sometimes the simplest of recipes are the most delicious. Plantain cooked in ghee and sprinkled with sugar, I’d love to have this snack.

    1. Rafeeda AR Author says:

      Thank you so much Mayuriji…

  4. Sandhya Ramakrishnan says:

    Rafeeda, this is such an awesome recipe and definitely just reading about it wants me to taste some. Right after I Moved to US, I used to go to a small Chinese take out for lunch and they served a deep fried sweet plantain that was my favorite. I used to go back over and over again. This reminds me of that. I will be trying this soon!

    1. Rafeeda AR Author says:

      Yes, I have heard about the deep fried plaintains with sprinkled sesame seeds on top… Thank you so much Sandhya…

  5. These caramelized plantains look so tasty and highly addictive. Lovely share for Kalyani’s blog.

    1. Rafeeda AR Author says:

      Thank you so much Jayashree…

  6. This plantain recipe sounds so simple yet delicious. This simple dish makes a great after school snack too. Lovely share Rafeeda..

    1. Rafeeda AR Author says:

      Thank you so much Geetha…

  7. Wow thats very interesting plantain recipe, I am sure the carameliz on plantain must have tasted just awesome.

    1. Rafeeda AR Author says:

      Thank you so much Sapana…

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