Chenda Muriyan (Ripe Banana Relish)/ Pazham Nurukku

To make Chenda Muriyan, start by peeling and cutting 4 ripe bananas into medium thick drum-shaped pieces. Boil 1 cup of jaggery with 0.5 cup of water until it melts, then strain it. In a separate pot, boil the banana pieces with 1.25 cups of water until cooked. Add the melted jaggery syrup, boil until thickened, then stir in 0.25 cup of coconut milk, 1 tsp of ghee, and 0.5 tsp of cardamom powder before serving.

Chenda Muriyan can be made vegan by substituting ghee with coconut oil or another plant-based fat. The recipe primarily uses ripe bananas, jaggery, and coconut milk, making it a delicious option for those following a vegan diet.

If you don't have jaggery, you can substitute it with brown sugar or coconut sugar. Keep in mind that the flavor may vary slightly, but these alternatives will still provide the sweetness needed for the dish.

To store leftover Chenda Muriyan, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Chenda Muriyan pairs wonderfully with crispy pappadam or steamed puttu. The sweetness of the dessert complements the savory flavors of these dishes, making for a delightful meal.