Ethapazham/Nenthra Pazham Pulliseri/Ripe Plantain Yogurt Curry in Creamy Coconut Sauce

Ingredients

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

Grated coconut – 3/4 – 1 cup

Cumin seeds – 1/2 tsp

Yoghurt – 2.5 – 3 cups, beaten

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: Grind the grated coconut and cumin seeds to a very fine paste adding little water. Cook covered the ingredients numbered 1 in a cheena chatti or any vessel until the ripe banana is fully done. 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. 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.

Happy Cooking!

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