Pulissery is a dish, unique to Kerala cuisine. Certain vegetables or fruits are cooked and simmered in a coconut and curd based gravy. Some of the variations of this dish are Mambazha Pulissery, Kumbalanga Pulissery, Ethakka Pulissery, Vellarikka Pulissery, Tomato Pulissery, Pazham Pulissery etc. This video shows how to prepare Pazham Pulissery or Nendrapazham Pulissery.
For this, you’ll need ripe bananas specifically ‘Nendrapazham’, commonly known as ‘Ethappazham’. These bananas should be just ripe with enough sweetness. It should NOT be overripe. Overripe bananas might become mushy when cooked.
Try this recipe at home and let us know how it turned out.
WATCH VIDEO RECIPE
- Nendrapazham / Ethapazham – 3, cut into cubes or around 300 gm
- Curd – 1 cup
- Turmeric powder – ¾ tsp
- Black Pepper powder – ½ tsp
- Water – 1 to 1.5 cup
- Grated coconut – 1 cup
- Cumin seeds – ½ tsp
- Green chillies – 2
- Water – as needed for grinding into smooth paste
- Mustard seeds – ¼ tsp
- Dry red chillies – 3
- Fenugreek seeds – ¼ tsp
- Curry leaves – 1 sprig
- Coconut oil – 2 tbsp
- Grind grated coconut, cumin seeds, green chillies by adding water, into a smooth paste.
- Cook banana by adding turmeric powder, pepper powder, salt and water. NOTE: The bananas should NOT overripe. Otherwise, it will turn mushy once cooked.
- When the bananas are soft, add the coconut paste. Bring to a boil.
- Switch off the flame.
- Add the curd and mix well. Check salt and add more if needed.
- In a kadai, heat some coconut oil and splatter mustard seeds.
- To it, add fenugreek seeds, dry red chillies and curry leaves.
- Add the tempering to the curry and stir nicely.
- Serve with rice.
- The bananas should NOT overripe. Otherwise, it will turn mushy once cooked.
- You may add sugar if the bananas aren’t sweet enough.
- Make sure you switch off the flame before adding the curd.
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