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Prep Time5 minutes
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Cook Time10 minutes
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Serving2
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Serv Size1/2 cup
Banana stew, or ethampallam stew, is a traditional Kerala dish that brings together the subtle sweetness of ripe plantains and the richness of coconut milk. It’s a comforting, mildly sweet preparation that can be served on its own like a stew or alongside Kerala’s beloved puttu. This was a staple growing up, made often by my mom and grandma, though I didn’t appreciate it much as a child. It wasn’t until later, after discovering how much my husband loved it, that I truly began to enjoy making it. For him, it’s pure nostalgia, a heartwarming reminder of his grandma’s kitchen.
I stick to the classic version, made with ripe plantains and simple ingredients, and usually pair it with puttu for a deliciously wholesome breakfast. But if you’re like my husband, you might prefer it just as it is – warm, lightly sweet, and wonderfully comforting on its own.
Ingredients
Plantain Banana Stew
Directions
This traditional banana stew comes together quickly with just a few steps and minimal ingredients. Once your coconut milk is prepped and your bananas are sliced, it’s simply a matter of gently cooking and layering in the flavors.
Bring the coconut milk to a boil: Pour the diluted coconut milk into a large saucepan and bring it to a gentle boil over medium heat.
Add sugar and salt: Stir in the sugar and a pinch of salt, allowing it to dissolve into the warm coconut milk.
Add the bananas: Slice the ripe plantain bananas into even pieces and add them to the boiling coconut milk. Let the mixture boil for a couple of minutes until the bananas are soft and cooked through.
Stir in thick coconut milk: Lower the heat and pour in the thick coconut milk. Let it boil for about a minute, just until everything is well combined and slightly thickened.
Add the flavoring spices: Sprinkle in the cardamom powder and dry ginger powder, giving the stew its signature warmth and aroma. Stir well to combine.
Thicken with rice flour (optional): If you’d like a slightly thicker stew, dissolve a little rice flour in water and stir it into the pot right before turning off the heat. This adds a creamy, smooth texture.
Let it rest and serve: Turn off the heat and allow the stew to sit for a couple of minutes. Serve warm, either on its own or paired with freshly made puttu for a traditional Kerala-style breakfast or snack.
Conclusion
This banana stew is a simple yet comforting dish that celebrates the sweetness of ripe plantains and the richness of coconut milk. Whether you're serving it up for breakfast with puttu or enjoying it as a warm, nostalgic treat on its own, it's a beautiful blend of tradition and taste that’s sure to bring a smile to anyone who grew up with it or is just discovering it for the first time.
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