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Nendrapazham Pulissery
A festive sweet, sour and spicy curry from South Indian state of Kerala made with ripe plantains, a spiced coconut paste and yogurt.
Servings Prep Time
4serving 30minutes
Cook Time
30minutes
Servings Prep Time
4serving 30minutes
Cook Time
30minutes
Ingredients
For tempering/ seasoning:
Instructions
  1. Peel the plantains and cut lengthwise into about 2 inch long pieces. Cut each piece into half lengthwise. Grind the coconut, green chillies and cumin seeds into a fine paste adding a little water. Keep aside. Whisk the yogurt and gram flour together till well blended.
  2. Now heat 1 tbsp of oil and saute the plantain pieces till they start becoming brown. Do not wait till the pieces are completely brown but just start browning in bits. Add a cup of water, salt and the turmeric powder to this. Stir and allow the plantain pieces to cook without becoming mushy.
  3. Some plantains tend to be hard even after they are cooked. These do not make a good pulissery. Now add the coconut paste. Mix well and bring to a boil. Turn the heat to minimum and add the whisked yogurt. Mix well and turn off the heat as soon as the yogurt mixture is just about to boil. If this boils the yogurt could split and the pulissery would not look or taste nice.
  4. Heat the 2 tsps oil, add the mustard seeds and allow to splutter. Add the red chillies, the fenugreek seeds and curry leaves. Mix immediately and take off the heat or the chillies and fenugreek seeds would get burnt. Pour into the pulissery right away. This tempering is best done just before serving.
  5. The Nendrapazam Pulissery is ready to be served. This recipe would comfortably serve about 4-5 people. Pulissery is eaten mixed with rice along with dry vegetable preparations, thoran or mezhukkupuratti and fried pappads.