Pazham Pulissery (Banana in coconut & curd gravy)



Onam is round the corner and the pazham pulissery once had a prominent role in Onasadya. Yep, before the Sambar and Avial invaded the onasadya, it was the erissery and pulissery that was served as the main curries alongwith thodu curries like achar, puli inchi and the like.

Pazham pulissery is an easy recipe using ripe bananas aka ethapazham / nendrapazham (seen in the picture) that are specific to Kerala. This curry is a mix of the fruit, coconut and curd that will make you eat a lot of rice…indeed…

the recipe

banana - 2
water – 1 cup
turmeric – ½ tsp

green chilly – 3 or 4
cumin seeds – ¾ tsp
garlic – 3 cloves (optional)
shallots – 4 (optional
mustard seeds – ¾ tsp

grated coconut – ½ cup
water – ¼ cup
curd (beaten) – ½ cup
salt to taste

for the tempering
oil – 2 tsp
fenugreek seeds – ¼ tsp
whole red chillies (broken) – 3
curry leaves – 2 or 3 sprigs

the method

the recipe tastes good if cooked in a clay pot.

Cut the banana into two lengthwise and then chop them into small pieces. Boil 1 cup water in a clay pot and add the banana and turmeric powder. Meanwhile, grind the green chillies, cumin seeds, garlic, shallots and mustard seeds into a fine paste. Add it into the banana mix. Add salt and let the banana cook till it is soft and slightly mushy. Grind the coconut with about ¼ cup or less water into a fine paste. Add it into the cooked banana. Check the taste. If you feel it is less pungent you may add ½ tsp chilly powder (ingredient not included in the recipe). When the raw taste of coconut is gone, turn to low heat add the beaten curd and mix well. When the curry is hot enough but not boiled turn off heat.

In another pan, heat oil in medium fire and add the curry leaves, broken whole red chillies and fenugreek seeds. Stir well till the fenugreek starts to change its color. Pour it over the banana mix and close it immediately. Let it sit for sometime and then mix the pulissery and serve with rice.

The pulissery can be prepared in advance for the Onasadya. Preparing it previous day would be the best and refrigerate the same.



Comments

Ramya said…
Wow..U r welcoming Onam early:-)Pazha puliserri looks soo yummy in that cute ladle..
I have bookmarked ur Inji puli recipe as well..planning to make it this weekend:-)
divya said…
Woww.. looks absolutely delicious and tempting..
wow delicious recipe,luks very tempting and the presentation is very cute.
Kaveri said…
Love this puliserry...looks so tempting...
Kalpana Sareesh said…
wow looks so good bookmarked..
Nisa Homey said…
I am making this tomorrow....happy independence day!!
Akila said…
wow so lovely dish... never heard of this... love to try...

Dish Name Starts with J
Learning-to-cook
Regards,
Akila
Suja said…
Delicious puliserry,my favorite..nice presentation dear
This looks surely delicious and flavorful.
Treat and Trick said…
Great presentation and looks fabulous!
Pushpa said…
Looks delicious...
Reshmi Mahesh said…
Tempting recipe...looks yummy..
Torviewtoronto said…
delicious looking curry looks wonderful
Shirley said…
Hi Roshan,
Thanks for visiting and commenting on my blog! You have great blog, love this recipe. Keep in touch.
Sarah Naveen said…
I love this and have one in my drafts ;)... Looks so perfect and yumm!!
wow, curry with a ripe banana, that is new and looks interesting :)
aipi said…
What a wonderful gravy ~ definitely new to me :)
USMasala
Now Serving said…
Looks healthy and very yummy :)
Deeksha said…
This is new to me. Sounds delicious.
RAKS KITCHEN said…
This is totally new to me! Awesome recipe!
Priya Sreeram said…
hey this is my hubby's fav and I also loved the beet-potato -pepper saute

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