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
- 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
- ½ cup fresh grated coconut
- ¼ tsp cumin seeds
- 2 green chillies
- 2 tsp oil
- ⅛ tsp mustard seeds
- ⅛ tsp urad
- a pinch fenugreek seeds/methi
- 1 red chilly
- few curry leaves
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.