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
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.