August 23, 2012

Pazham Pulissery

Ripe Plantain/Ethappazham/Nenthrappazham- 1
Grated coconut- 1/2 cup
Yogurt/Curd- 1/2 cup
Red chilly powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Cumin- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Red chillies
Curry leaves
Cooking Oil
1. Peel the banana and cube it.Cook it with turmeric powder and chilli powder in half cup water until it is soft,not mushy.
2. Meanwhile grind coconut and cumin into a fine paste using 2-3 tbsp of curd/yogurt.Beat the rest of the curd and mix well with this coconut paste.Keep aside.
3. Add the coconut paste to the cooked plantain and mix gently.Allow it to cook until the edges start frothing.(approx. 2 minutes).Remove from heat
4. Heat oil in another pan,splutter mustard seeds,add fenugreek seeds and allow it to brown. Then add red chillies and curry leaves 
5. Pour this seasoning over the gravy and mix gently.Serve hot with rice.

No comments:

Post a Comment