Ripe plantains roasted in ghee, covered in eggs with a hint of cardamom and a sprinkle of sweetener is a staple pre-breakfast dish in a Moplah home. 🙂 Yes, you read it right - Pre-breakfast is a thing in our community even now but somewhere post-college I ditched that habit. One of you had asked me what is the one dish I can eat every day of my life - It would be plantains and eggs - what we call, pazham vatiyathu or kaai vatiye. 😛
I don't know why we call it pazham vatiyathu which translates to banana roasted when it could have been nenthra pazham vatiyathu which is ripe plantain roasted. But I would like to keep it true to the tradition and call this kai or pazham vatiyathu even though I feel it is misleading. 🙂
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📝What is Pazham Vatiyathu?
Pazham Vatiyathu is a traditional dish from Kerala, made with ripe plantains. This simple preparation involves sautéing sliced ripe plantains in ghee, flavoured with a hint of cardamom for aroma. Though eggs are optional, I rarely skip them. You can add eggs, grated coconut or a sprinkle of chopped cashews for extra flavour. This dish is enjoyed as a quick snack, a breakfast item, or even as a side dish.
❤️Here’s Why You’ll Love It:
- Quick & Easy: No measuring required. Ready in under 15 minutes, this dish is perfect for busy mornings or a quick snack.
- Naturally Sweet: The ripe plantains add a natural sweetness, needing little to no extra sugar.
- Nutrient-rich: Packed with vitamins, minerals, and fibre, it’s both delicious and wholesome.
- Kid-Friendly: A sweet treat that kids love, making it a great way to sneak in some nutrition.
🥘Ingredients & Substitutions
How to prepare plantains and eggs for breakfast? You can make pan-roasted ripe plantains in several different ways but the recipe I am sharing today is the simplest version with very few ingredients.
- Ghee: You can use coconut oil or butter.
- Ripe plantains - Not too ripe and mushy but a little more than just ripe so it is naturally sweet.
- Eggs: If you don't want to use eggs, the best pairing I love is cheese or nut butter.
- Cardamom powder: You may use ground cinnamon or dried rose petals for a different flavour.
For the detailed recipe please refer to the Recipe Card at the end.
🔪Instructions
The ingredients are the same but the method differs among families mostly in the way the plantains are sliced. I prefer roundels, my mom makes them half-moon, some make them long strips, and some dice the plantains. So it is up to you to decide how you like to see it on your plate. 🙂
Rest is as simple as roasting them with ghee on a pan and adding eggs and flavour of your choice, where cardamom makes the best. You can either scramble up the whole thing or make it like an omelette and serve.
💡Recipe Tips
- Use fully ripe nendrapazham with yellow skin and black spots for the best sweetness and texture. Avoid overripe ones that are too soft.
- Cut the ripe plantains into uniform slices or halves to ensure even cooking.
- A pinch of cardamom powder or a dash of cinnamon can elevate the dish. For a richer texture, add some grated coconut towards the end.
How do you know if plantain is ripe?
Just like a banana, they too go from green to yellow to black when most ripe. But these days you find the plantain skin yellow with black spots and yet not fully ripe. I have experienced such cases where the skin is black with yellow spots which are a sign that it is ripe but yet when you peel, you get yourself a not-very-ripe enough plantain so they are not very sweet either.
So these days even if the plantains are black and yellow, I go with the technique of pressing to see if they give in, just like you do for avocados. Lightly press the fruit to see if it is soft and use it accordingly. Store them at room temperature in a basket without any plastic bags to make them last longer.
☝️FAQs
No, this recipe works best with ripe plantains. Unripe or green plantains are too starchy and tough, and they require different cooking methods.
Yes! While ghee adds richness and flavour, you can use coconut oil or any neutral oil as a substitute for a lighter version.
It’s best enjoyed fresh, as the plantains can lose their texture when reheated. However, you can slice and store the plantains in an airtight container until you're ready to cook.
It pairs wonderfully with a cup of chai as part of a breakfast with the added eggs. You can also skip the eggs and add some grated feta or parmesan cheese. Trust me, it is yum!
Yes! You can enhance the flavour with a pinch of cinnamon, cardamom, or a sprinkle of grated coconut for extra richness.
❄️Storage
It is recommended to consume it immediately as it contains scrambled eggs. In case you want to make it ahead, don't add the eggs.
Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. It can stay good for up to 1-2 days.
Reheating: Gently reheat in a pan on low heat to avoid overcooking the eggs. You can also use a microwave, but be mindful to not overheat, as the eggs may become rubbery.
Ripe Plantain Recipes in Malabar Delicacies
We use a lot of ripe plantains as it is in season all through the year and use them for making breakfasts, snacks and desserts.
- Kaai Vaityathu - Ripe plantain pan-roasted in ghee with eggs
- Unnakaya - Ground plantain stuffed with egg and coconut
- Pazham Nirachathu - Ripe plantain stuffed with coconut
- Pazhamporri - Ripe plantain fritters
- Kai Pola - Ripe plantain and egg cake
- Kaai Curry - Ripe plantain pudding in coconut milk with rice dumplings
- I will update as I remember... 😊
Serving Ideas
- Make it as an open-face sandwich with spreads like labneh, peanut butter, biscoff or even cream cheese!
- Serve as a side dish for Balaleet.
- Skip the eggs and add some crumbled feta or grated parmesan.
🍲More Related Recipes
Looking for recipes using ripe plantains? Try these:
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📖 Recipe Card
Ripe Plantains and Eggs Recipe
Ingredients
- 1 tablespoon ghee
- 1 large ripe plantain
- 2 large eggs
- 1 pinch salt
- 2 pinch cardamom powder
- sweetener for taste
Instructions
- Heat ghee on a flat cast iron pan on low to medium flame.
- Slice the plantains into roundels of little less than ¼ inch thick.
- Let the plantain slices roast for 2 to 3 minutes or until they develop caramelized brown spots. (check by turning one slice)
- Flip the slices to roast the other side. (add more ghee around the pan)
- Add two eggs and spread them across to cover all of the plantain slices.
- Sprinkle salt, cardamom and sugar.
- Cover and cook on low flame until the eggs are cooked.
- Open, fold to one side or tear to pieces and serve warm with tea or coffee. (you may place some feta cheese before closing)
Kimberly Q says
I used Coconut Oil for the ghee, I added Cinnamon since I did not have Cardamon, and I also used Coconut sugar instead of regular sugar-- I had a large Plantain-- so it took 3 eggs. It came out absolutely fantastic, YUM!! thank you for the recipe-- what Language do they speak in the Kerala, Malabar, Moplah India area? I wanted to add a "good morning" to my boyfriend in that language when I served him this breakfast!
Famidha Ashraf says
Yay! I am so happy it turned out fantastic with those tweaks! We speak Malayalam (a palindrome) and like it or not - no one I know says good morning in malayalam - we just say good morning! 🙂 thanks to British Raj.