Banana Pulissery / Pazham Pulissery

This is a nice yummy sweet, sour and spicy curry prepared with riped plantains. This curry / Pulissery is prepared from various vegetables or fruits of choice like ripe mangoes, pineapple, papaya, Winter melon. This recipe is mostly prepared during Onam and Vishu sadhya.

First time I had this pulissery in my friend Sandhya’s house for Vishu sadhya. And I fell in love with this curry at its first taste only. I finished my rice with the help of this curry only. If you like sweet, sour and spicy curry then definitely you will love this recipe.

My hubby keeps saying that Pineapple pulissery is the best, since we haven’t found nice ripe pineapples here, that recipe is on hold. Might try my luck when we visit to India and post its recipe for you all J

Ingredients:

2nos.  Ripe Plantains (Nenthrappazham / Ethappazham)

4 nos. Green Chillies

½ cup freshly grated coconut

1 cup Sour Yoghurt

½ tspn Turmeric powder

1tspn Red Chilli Powder

3/4^th tspn Cummin seeds

Salt to taste

For Seasoning:

4 Tblspn Oil / coconut oil

A pinch of Asafoetida / Hing

½ tspn Fenugreek seeds

½ tspn Mustard seeds

2 /3 Dry Red chillies

Few sprigs of curry leaves

Method:

   1.    Chop plantains into bite size pieces and cook them with water, turmeric powder, red chilly powder and salt.

   2.    While the plantains are getting cooked grind coconut, cumin seeds and green chilies to a fine paste and keep it aside.

   3.    Blend yoghurt along with ½ cup water and salt, keep its aside.

   4.    Once the plantians are cooked and about to dissolve add the coconut paste and cook it further for 4 -5 mins.

   5.    Lower the flame. The curry should not be boiling at this point. It should be simmering slowly while adding the curd. Or curd will start to cuddle and curry will be spoiled.

   6.    Heat oil in a tadka pan add mustard seeds, let them splutter. Now add a pinch of asafoetida, fenugreek seeds, dry red chilies and few sprigs of curry leaves.

   7.    Pour this seasoning over the curry and mix it gently.

   8.    Our curry is ready to serve with steam rice along with pickle and pappad.

NOTE:

• To make sour yoghurt add one full lemon jucie to yoghurt and let it sit for half an hour. Later use as instructed in the recipe.
• While adding the yoghurt, reduce the flame to low. The curry should not be boiling or the curry will start to cuddle. Also do not boil the curry after adding the yohurt.