Ethapazham (Ripe Banana) Pulliseri


Pazham Pulliseri



Ingredients (Serves 4 – 5)

1. Ethapazham / nenthra pazham / ripe banana – 1 medium, cubed

    Green chilies – 3, slit

    Curry leaves – 1 sprig

    Turmeric powder – 1/2 tsp

    Chilly powder – 3/4 tsp

    Water – Around 1.5 cup or as required

    Salt – To taste

2. Grated coconut – 3/4 – 1 cup

    Cumin seeds – 1/2 tsp

3. Yoghurt – 2.5 – 3 cups, beaten

4. Coconut oil – 1 tbsp

    Mustard seeds – 1/2 tsp

    Dry red chilies – 2 – 3

    Curry leaves – 1 sprig

    Fenugreek seeds – 1/4 tsp (You can replace it with 1/8 tsp fenugreek powder. Sprinkle it when the pulliseri is done.)


1. Grind the grated coconut and cumin seeds to a very fine paste adding little water.

2. Cook covered the ingredients numbered 1 in a cheena chatti or any vessel until the ripe banana is fully done.

3. Add the grated coconut mixture and cook at low heat for 5 – 7 minutes, until the raw taste of coconut is gone completely. Now add the beaten yoghurt, salt and stir continuously for about 5 – 7 minutes until it is heated through. Switch off.

4. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies, curry leaves and fenugreek seeds. Switch off when the fenugreek seeds turn brown. Pour the seasoning over the pulliseri. Cover with a lid for 10 minutes. Serve with any mezhukkupuratti / thoran, pappadam etc. 


Nenthrapazham / Pazham Pulliseri


  1. avide vishu nerathe thudangiyo?????????? snap is too to have with hot rice, pappadam and lemon pickle

  2. So very tempting.Lovely presentation too.

  3. hello, can i use normal ripe bananas? i dont have the big bananas that i used to have at india before.

  4. joo,

    Please use only nenthrapazham / ethapazham for this recipe..

  5. Hi!

    Such a wonderful presentation. What do you call that serving pot? Im looking for a similar kind of pan.

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