Ethapazha pulisseri

Pazha pulisseri


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.

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

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