Even today, it is usual to find at least a couple of banana plants (along with a couple of coconut trees) behind most houses in Kerala. And just in case you don’t have the fruit in your back yard, there is always the corner store to supply you with some. It is not really surprising that in Kerala plantains and bananas feature in many of our dishes. We use the raw fruit, the ripe fruit, the banana flowers, the stem of the banana plant and the leaves make for eco-friendly and disposable plates!
Ripe plantain fritters and I go back to my childhood days. In those days, we lived in Africa, where my parents worked. We used to come to India on a 2 month long vacation once every 2 years and this was something we looked forward to. It usually meant we landed at Bombay (Mumbai now) and, over the course of 2 months, travelled across to the south to Calicut (now Kozhikode) and back while stopping at various places to visit immediate family.
For the rest of this post and the recipe for Pazham Pori, please see this post on Shulie's blog - Food Wanderings. Thank you.