Sunday, July 17, 2016

Tamukku ~ A Banana Delight !

This recipe, unlike other overripe banana recipes is for you if you are lucky to have too much of banana produce at home or got lots of bananas at a hugely discounted price and wondering what to make out of them to prevent getting spoiled or simply because, you love having Tamukku. In our case, the love for tamukku is the primary reason for making it.

Back at home, whenever we have a huge produce of bananas, apart from distributing and redistributing among relatives and friends and also having it every day for breakfast with puttu, upma, Aval villayichathu etc. we would make this tamukku. They are truly addictive. It is also sometimes given away in churches as Nercha. My intension of making it also had another reason and i.e. to make my lil banana hater, have bananas.

These are usually made with smaller variety of bananas. The non availability of smaller bananas shouldn't restrict you from having it, so you could use larger variety too. They taste equally delicious. Just that do not use over ripe bananas. Use firm bananas to avoid a mushy tamakku. Try this delicious tamukku at home and let me know if you loved it.


  1. 3 ripe bananas, peeled and cut into disc
  2. 1/2 cup of red rice, washed and drained
  3. 1 cup of shaved jaggery
  4. 3/4 cup of grated coconut
  5. 1/2 tsp of ginger powder or grounded chukku or dry ginger
  • In a pan, take the red rice. Heat the pan. Gently stir it. Once hot, the rice would start to pop. turn down the heat to medium low. Continue to stir and fry the rice untill every grain has popped. Run it in a blender to form coarse mixture. 
  • In a pan, take the shaved jaggery. Add 3-4 tbsp of water. Heat it and let the jaggery melt and thicken. A drop of melted jaggery when taken in between your pointing finger and the thumb and pulled apart should almost start to form a thread. Add the coconut and ginger powder and mix it well. Cook it on low heat for 2 minutes. Add the ground rice and give it a mix. Switch off the heat and add the bananas to it. Give it a quick mix to form a coating of the jaggery mixture over the bananas.
  • Serve it warm.
  1. Tamukku is usually made with smaller variety of bananas. You could use larger variety too. They taste equally delicious. 
  2. Use firm bananas to avoid a mushy tamakku. The bananas should be ripe but not over ripe.
  3. Do not overgrind the roasted rice. You should run it just to break each rice and you should be able to bite into them.


  1. This is totally new... never heard of it towards our side... looks delicious... do we make with this nenthrapazham or any banana will do?

    1. I have never seen it made with nenthrapazham....palayamkodan pazham is the best for this recipe

  2. looks so delicious this is new to me.. will try sometime

  3. We make pazham nurruku with ethapazham without rice, coconut is added in small quantity also lil ghee and cardamom.
    This is such a filling snack alle.I am sure ur kido would have loved it.

    1. I think pazham nurrukku is the rice and coconut is the highlight... My grandma used to make it to get ppl eat palayamkodan bananas when there was overproduce of it... And the rice, coconut and jaggery screens the taste of palayamkodan that it would get over fast :D

  4. Today is the first I heard of this when my husband told me he wants this!! I was not even sure what he meant. On prodding, he told me - Go check Palaharam:P

    I will definitely try this out

    1. he he...make it for him then... Most ppl don't know about it...I think it is popular in our part of kerala...

  5. Hi Anupa, first time I am here.. This is the first time I am hearing about this dish.. Looks so inviting and delicious.. I will definitely try it..

  6. I have lot of bananas here.... Your pics are madly tempting me to make this... :)

  7. Nice and lovely desserts. They look very comforting to enjoy :D


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