Ethapazha pulisseri

Pazha pulisseri

Ingredients:-

Ripe kerala banana – 1 big, chopped

Greenchilly – 2 numbers, slit

Turmeric powder –  1/2 tsp, divided

Red chilly powder – 1/2 tsp

Grated coconut – 3/4 cup

Cumin seeds – 1/2 tsp

Sour thick curd – 1 cup

Sugar – 1/8 tsp

Salt as needed

Coconut oil – 2 tbsp

Mustard seeds – 3/4 tsp

Shallots – 2 numbers, sliced

Dry red chilly – 2 numbers, slit

Curry leaf – 1 sprig

Powdered uluva – 1/4 tsp

Method:-

Beat the curd adding 1/4 tsp of turmeric powder & salt. Keep aside.

Cook the banana adding 2.5 cups of water, 1/2 tsp of  salt, red chilly powder & 1/4 tsp of turmeric powder in a wok. Bring to a boil and cook on a medium low heat for 25 minutes . Not much water should be left in the wok after cooking the  bananas.

Grind together the grated coconut, greenchillies & cumin seeds adding little water to a very smooth paste. Add this coconut paste to the cooked banana pieces. Bring to a boil & cook on low heat for 5 minutes. You may mash the banana pieces with your spoon ( I do this because the sweetness of the bananas will spread to the whole pulisseri. According to your wish you may retain the bananas/ mash them.)

Remove from heat & mix in the beaten curd ( the curd will be heated through & will foam up) & keep stirring for a minute to ensure that the curd doesn’t curdle. Add the powdered uluva & mix. Check for salt and sugar & add more if required.

Heat the coconut oil & splutter the mustard seeds. Add curry leaves, sliced shallots & dry red chillies. Pour this seasoning over the curry. Cover the curry for sometime to allow the flavours to mingle.

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This entry was posted in Onasadhya, Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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