Ethapazham Pachadi

Ethapazham pachadi

Ingredients (Serves 5)

1. Ethapazham / nenthrapazham / ripe plantain – 1 large

    Green chilies – 2, slit

    Turmeric powder – 1/2 tsp

    Salt – To taste

    Water – 3/4 – 1 cup or as required

2. Grated coconut – 3/4 cup

    Cumin seeds – 1/4 tsp

    Mustard seeds – 1 pinch

3. Yoghurt – 1/2 – 3/4 cup or as required to taste

To season

4. Coconut oil – 2 – 3 tsp

    Mustard seeds – 1/2 tsp

    Dried red chilies – 2, broken

    Curry leaves – A few


1. Grind grated coconut along with cumin seeds and enough water to a very fine paste.Now add 1/4 tsp mustards to this paste and give 3 – 4 pulses.

2. Cook the ethapazham pieces  along with green chilies, turmeric powder, salt and enough water. Bring to a boil. Cook covered until the ethapazham pieces are done, about 6 – 8 minutes.

3. Mash the cooked ethapazham slightly using a spoon and add the ground coconut paste. Cook for a few minutes,until the raw taste of coconut leaves. Switch off. When it is slightly cooled, add 1/2 – 3/4 cup yoghurt, enough salt and mix well.

4. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves.  Pour this over the prepared pachadi. Serve with hot rice.

Ethapazham pachadi

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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