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nendram pazham pulissery

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.
Course Side Dish
Cuisine Indian, Keralite
Keyword How to make pulissery, Pulissery
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Author Hema Magesh


  • 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
  • tsp mustard seeds
  • tsp urad
  • a pinch fenugreek seeds/methi
  • 1 red chilly
  • few curry leaves


  • Peel the banana and chop it into small quarter-sized pieces.
    Nendram pazham pulissery prep steps 1&2
  • Grind the coconut with the chillies and cumin seeds. Beat the curd and keep aside.
    Nendram pazham pulissery prep steps 3&4
  • 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.
    Nendram pazham pulissery prep steps5&6
  • 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.
    Nendram pazham pulissery prep steps 9 &10
  • Serve with plain white rice or as a sidedish in sadhya.