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.)
Method
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.
avide vishu nerathe thudangiyo?????????? snap is too tempting..love to have with hot rice, pappadam and lemon pickle
So very tempting.Lovely presentation too.
hello, can i use normal ripe bananas? i dont have the big bananas that i used to have at india before.
joo,
Please use only nenthrapazham / ethapazham for this recipe..
Hi!
Such a wonderful presentation. What do you call that serving pot? Im looking for a similar kind of pan.
Maya,
i am in so much in love with you serving vessel. I searched for this in Kerala during my last visit but could not find it. what is it called ?
where can i find it?
I bought it from a kitchen store in Seattle..But sorry I dont remember the name of the shop 🙁