Nendran pazham pulissery
Ripe bananas cooked up in a mixture of coconut and yogurt to make a yummy sweet-tangy curry that goes well with plain white rice.
Servings 2 people
Ingredients
- 1 cup chopped nendran banana (2 small or 1 big bananas)
- a pinch of turmeric powder
- ¼ tsp salt
- ½ cup water or as needed
- 1 cup curd/yogurt beaten
To grind
- ½ cup fresh grated coconut
- ¼ tsp cumin seeds
- 2 green chillies
To temper
- 2 tsp oil
- ⅛ tsp mustard seeds
- ⅛ tsp urad
- a pinch fenugreek seeds/methi
- 1 red chilly
- few curry leaves
Instructions
- Peel the banana and chop it into small quarter-sized pieces.
- Grind the coconut with the chillies and cumin seeds. Beat the curd and keep aside.
- Cook the banana pieces with the salt, water, and turmeric powder. Once the banana becomes soft add the ground paste and let it boil for a few minutes.
- Once it comes to a boil, reduce the flame and add the beaten curd. Add more salt as needed.
- When the mixture just starts coming to a boil, turn of the stove. Temper with the items given under 'to temper' and pour over the curry.
- Serve with plain white rice or as a sidedish in sadhya.