A large plantain cultivar prized in Kerala, with firm, starchy flesh that fries crisp when green and turns sweet and dense when ripe.
Where it comes from
A signature banana of Kerala in southern India, grown across the region and central to its everyday and festive cooking.
In the kitchen
Green Nendran is sliced for chips and thoran; the ripe fruit is steamed, dipped in batter and fried, or simmered into payasam.