Pachakaya Puzhukku / Spicy Smashed Plantain

Pachakaya Puzhukku / Spicy Smashed Plantain

Pachakaya Puzhukku / Spicy Smashed Plantain

Pachakaya Puzhukku / Spicy Smashed Plantain

Pachakaya Puzhukku / Spicy Smashed Plantain is a delectably delicious traditional Kerala recipe, with a perfect blend of pachakaya or plantain and spices in a spicy and thick coconut based sauce. I guess there are so many regional variants of this recipe and this recipe is  known in different names in different parts of Kerala.

Well, this recipe is particularly famous in Southern districts of Kerala such as Thiruvanthapuram and KollamPachakaya Puzhukku / Spicy Smashed Plantain goes very well with Kanji or Rice Gruel or Rice Porridge and the Kanji-Pachakaya Puzhukku is considered as a staple for many Keralites since ages. In some parts of parts of Kerala, legumes are added to it to make it more rich and tasty.

This recipe is quick and easy and is made with a handful ingredients. While you peel the plantain skin, just remove the outer soft skin  only and leave the thick skin with plantain itself. This will help the plantain to hold its shape to some extent and adds texture to the dish as well.

Do try out this wonderful Pachakaya Puzhukku / Spicy Smashed Plantain recipe and let me know how it turned out for you in the comment section below.

Pachakaya Puzhukku / Spicy Smashed Plantain Recipe


  • Plantain or Pachakaya – 500 gms
  • Green chilly – 3 each, slit
  • Turmeric – 1 Tsp
  • Grated coconut – 1 cup
  • Garlic – 3 cloves
  • Cumin seeds – 1/2 Tsp
  • Coconut oil -1 Tbsp
  • Mustard seeds – 1/2 Tsp
  • Dry Chilly – 2 each
  • Curry leaves -1 sprig
  • Salt to taste


  1. Wash and peel the outer skin of the plantain.
  2. Cut them lengthwise like batons, soak in water and set aside.
  3. In a medium sized pot, take the cut plantain and add water.
  4. Boil the plantain with turmeric powder, green chilly and salt.
  5. In the mean time, ground together grated coconut, cumin seeds and garlic in a food processor.
  6. Grind to a smooth paste and set aside.
  7. Once the plantain is tender, add the ground coconut and spice mix.
  8. Keep the flame to a low and continue to cook for another 5 minutes.
  9. While this is being cooked, make a tempering.
  10. To make the tempering, heat up coconut oil and mustard seeds.
  11. Add curry leaves and dry chilly to it.
  12. Now add the tempering to the cooked plantain mix, and gently stir in.
  13. Adjust the seasoning and serve  hot.

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Bone Appetite & Happy Cooking!


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