Pazham Semiya | Semiyayum Nenthrapazhavum – Vermicelli with Ripe Plantains

This is a nostalgic post. Some foods remind you of some people, doesn’t it? Similarly this recipe that I am going to post today reminds me of my grandmother – vellima, my D’s mother, who passed away of throat cancer more than 9 years ago. May Allah bless her soul and give her a peaceful life hereafter! Aameen…

 

Visits to Kerala, when we were kids, used to be once in two years. We used to go during the summer vacation months of July and August, which means that it would be raining cats and dogs when we were back home and that is what we used to wait for. My D’s family is huge. The tharavadu (ancestral house) would be full of people, with everybody sleeping on mats on the floor. It used to be fun. All of our cousins used to chat ourselves to sleep, scare each other during the power-cut times, fight with each other to lit up the candles and so on.

 

During the evening chai time, my vellima would ask umma and eleemas – “Makkalkenthenkilum chaayakkundakkiyo?” (Have you made anything for tea for the children?) The answer used to always be in negative. She would just then go into the kitchen and in no time prepare this as her specialty. Simple ingredients, but the magic that use d to be created was awesome. My vellima was a person of less words and more action. I’ve not been lucky to be with her to learn any of her culinary skills.

 

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This is just an attempt to prepare her specialty. I very well know that it is nowhere close to what she used to make. But at least, it gives me a feeling that I remember something that she used to so lovingly make during our little time we spent with her.

 

Updated with new pictures on September 15, 2019 – This weekend, I was wondering what to make for breakfast. I always make kichadi or chakkara gothambu, but a repeat is always boring, even though my family doesn’t mind it and they expect it for Friday breakfasts. Suddenly I remembered the ripe plantains sitting in the fridge that B bought from home and the half used pack of vermicelli staring at me. I suddenly knew what I had to make. πŸ™‚ This pazham semiya is a family favorite. The kids aren’t very fond, but HD and B loves it and literally hog on it. I had some leftover, which I served on Saturday as well. Hehe…

 

I posted the prepping on my IG stories and then left for Abu Dhabi that day. My cousin slowly came to me and said, “Thaatha, next time I come, please make me the semiya nenthrapazham…” Yes, nostalgia it is … of forgotten food that made way to the new tastes of the new generation…

 

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Leaving the old picture as well over here… πŸ™‚

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Semiyayum Nenthrapazhavum - Vermicelli with Plantains

Course Tea Time
Cuisine Malabar
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Rafeeda

Ingredients

  • 2 tbsp ghee
  • 400 gm vermicelli
  • 400 ml milk
  • 400 ml coconut milk
  • 1/2 cup sugar depending on sweetness
  • A pinch of salt
  • A pinch of cardamom
  • 2 large plaintains Nentrhrapazham, chopped
  • Fried cashews and raisins in little ghee for garnishing

Instructions

  • Heat ghee in your pressure cooker. Add the vermicelli and roast on low flame for 5 minutes.
  • Add in the milk, coconut milk, cardamom, sugar and salt, give it a nice stir.
  • Close the lid and cook for one whistle. Leave for 5 minutes on low flame and then switch off. Let the pressure go on its own.
  • Once the pressure is gone, open the pressure cooker, give a nice stir again.
  • Switch on the flame and add in the chopped plantains and leave it for 5-7 minutes on low flame, till the plantain becomes little soft. Add a little water if the vermicelli is too dry.
  • Serve warm with the fried cashews and raisins as garnish.

Join the Conversation

  1. May Almighty bless your grandma's soul Rafeeda.. Some of childhood memories are everlasting and now we at times we wish we could relive those wonderful moments again. Wow! Looks yummy and delicious dear.. I'm sure it tastes awesome too.. Hugsxx

    1. thank you so much nilu… πŸ™‚

  2. Wow ! Nice sharing,delicious recipe..

    1. thank you so much asiyaji…

  3. Mmmm….grandmothers are grandmothers and their recipes are always special…Nice one..will try sometime

    1. very true kaveri… thank you so much…

  4. very healthy & tempting
    Tasty Appetite

    1. thank you so much jay…

  5. wow..Rafeeda…really liked this post. its soo soo true, how certain foods can realy take us back tot he gud old olden days, and great that u shared this. Its soo quick and simple too. Something we can whip up anytimeinreply to " whats for tea? shouts. And..may ur grandma's soul rest in hevenly peace :). Do drop by my fb page "note'y pic's" . That too is mostly about the olden times. the musics, i mean.

    1. i know sona how food can change your moods and thoughts… thank u so much for your comments, i'm already on your FB page… πŸ™‚

  6. That sounds yummilicious dear πŸ™‚ Wish I could grab that bowl..!!

    1. thank you so much divya…

  7. Very nicely written post & your dish looks very delicious. May your Granny's soul rest in peace.

    1. thank you so much dear…

  8. Wow. That sounds really good Rafee. I must try it one of these days πŸ™‚

    1. thank you so much priya… πŸ™‚

  9. I adore such a recipe that was simple but exceptionally tasty!

    1. that is what it is… thank you!!!

  10. A wonderful breakfast recipe with banana. Yummy and delicious.

    today's post:
    http://sanolisrecipies.blogspot.in/2013/06/karela-subzi-stir-fried-bitter-gourd.html

    1. thank you so much sanoli…

  11. WOW …looks yummy πŸ™‚

    1. thank you so much shruthi… πŸ™‚

  12. Delicious and looks yummy. Will try it soon…
    Thanks for sharing.

    1. thank you so much priya…

    1. thank you so much vijaya…

  13. Wow Rafee that's so simple and looks delicious. Grand parents are always special πŸ™‚

    1. thank you so much rekha… πŸ™‚

  14. grandma's recipes are always cooked with utmost love and affection.. how much ever we try we cannot get that perfection.. I just cook plaintain and serve it to my toddler son, (learnt from kerala friends here in saudi), will try this sometime.. as my son likes semiya, i think he wd like it.. πŸ™‚

    1. thank you for your kind words, laxmi… πŸ™‚

  15. A very heart touching post and loved your grandma;s recipe.I love such simple and delicious food . Todays post : http://nayanas-kitchen-kreations.blogspot.in/2013/06/paratha-pizza-for-groovy-gourmets.html

    1. thank you so much nayana…

  16. tempting and lovely recipe

    1. thank you so much veena…

  17. A touching post. & recipe to be always cherished.

    1. thank you so much humi…

  18. Yum yum yum.. Looks so tempting πŸ™‚
    Visit http://www.merrytummy.blogspot.com

    1. thank you so much shweta…

  19. when i saw this on your upcoming post column…made my mind to have peep…wow this is really interesting

    1. glad you found it interesting… πŸ™‚

  20. this is new to me …nice recipe

    1. thank you so much dear…

  21. it is really a touching post Rafeeda..plantain and semiya both are my favorite..combination of two favorites …aaaaaaaaah i cant wait to try this:)

    1. thank you so much rani… if you do try, let me know how it turns out… πŸ™‚

  22. awesome recipe….

    1. thank you so much dear…

  23. Grandmom's recipes are always the best.. Looks fabulous Sis.

    1. thank you so much akka… πŸ™‚

  24. Btw, you are welcome to host december month's CWS sis..I'll update the host line up dear.

    1. i am excited… thank you so much… πŸ™‚ πŸ™‚

  25. wow yummy recipe,i can imagine the divine taste of it…

    1. thank you so much prema… πŸ™‚

  26. looks very delicious dear…

    1. thank you so much sarani…

  27. I have never seen/heard of this dish…Nice combo as I like both plantains and Semiya πŸ™‚ I should try this out soon..Your vellima's recipe is really good πŸ™‚ thanks for sharing
    Shema | LifeScoops

    1. thank you so much shema… πŸ™‚

  28. Aaisha jafer says:

    Can we do this with roasted semiya

    1. Rafeeda AR Author says:

      Yes you can, you won’t need as much liquid as mentioned in the recipe, adjust accordingly…

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