Indian
Vegan
Gluten freeNendran banana powder kurukku (ethakka podi kurukku)
6m+ · Kerala's traditional first porridge of dried raw nendran banana flour cooked smooth
In Kerala, families dry slices of raw nendran banana in the sun, grind them to a cream-coloured flour and cook it into kurukku, a smooth, thick porridge that has been a baby's first food in the state for generations. It is usually given mid-morning, and grandmothers often keep a jar of home-made ethakka podi for each new grandchild. It tastes gently sweet and slightly earthy. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: to make the powder at home, peel raw nendran bananas, slice them thinly, dry them in a low oven or the sun until brittle, then grind and sieve.
- Prep
- 3 min
- Cook
- 10 min
- Difficulty
- Easy
- Serves
- 2
- Per serving
- 55 kcal
Baby & toddler safety
- Age: from 6 months+.
- Allergens: none of the common allergens found in the ingredients. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 2 tbsp raw nendran banana powderhome-made or plain, unsweetened
- ¾ cup water
- 1 pinch ground cardamom (optional)for babies over 8 months
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Method
0/6 doneStep 1: Stir 2 tbsp raw nendran banana powder into a third of ¾ cup water in a small pan until smooth, like a thin paste. Mixing with cold water first stops lumps.
Step 2: Whisk in the rest of the water and set the pan over a medium-low heat. Stir continuously as it heats.
3 minStep 3: Keep stirring for 5–7 minutes, until the colour deepens slightly, the raw smell disappears and the kurukku turns glossy and thick enough to coat the spoon. The usual mistake is taking it off too soon: undercooked banana flour tastes raw and can upset a baby's tummy.
6 minStep 4: Add 1 pinch ground cardamom, if using, and loosen with a little boiled water if it has become too stiff. It thickens as it cools.
Step 5: Serve lukewarm, a few spoonfuls at first.
Step 6: Kurukku is best made fresh. If you have some left, cool it quickly, refrigerate covered for up to 2 days or freeze, then reheat once until piping hot with a splash of water, stirring well, and cool before serving.
Nutrition per serving
- Calories
- 55 kcal
- Protein
- 1 g
- Carbs
- 13 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nendran banana powder kurukku (ethakka podi kurukku) take?
- About 13 minutes in total: 3 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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