Nenthra Pazha Pulissery is a cherished dish from Kerala’s rich culinary heritage, renowned for its harmonious blend of sweet and tangy flavours. This traditional curry features ripe Nendran bananas simmered in a spiced coconut and yoghurt gravy, offering a unique taste that’s both comforting and refreshing.
What is Nenthra Pazha Pulissery?
The name says it all:
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Nenthra Pazham refers to Kerala’s special variety of ripe plantains, known for their firm texture and natural sweetness.
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Pulissery is a curd-based gravy flavoured with coconut, chillies, and tempered spices.
This dish brings together the sweetness of ripe bananas, the sourness of yoghurt, and the earthiness of coconut—balanced with a gentle touch of spice. It’s both nourishing and easy on the stomach, making it perfect for both festive and everyday meals.
Key Features of Nenthra Pazha Pulissery
Vegetarian and Satvik – Ideal for fasting days and festive occasions.
No onion, no garlic – Follows traditional Namboothiri-style cooking.
Naturally sweet – Sweetness comes from the ripe bananas, with no added sugar.
Cooling and probiotic – Thanks to the curd base.
Variations
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In some homes, a small amount of jaggery is added to enhance the sweetness.
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Others may include a pinch of ground pepper or dry ginger for warmth.
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A thinner version may be served like a soup, while others make it thicker to mix well with rice.
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Some families even use mango or pineapple instead of banana during the mango season.
Tips for Best Results
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Use fully ripe but firm Nendran bananas – overripe ones may become mushy.
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Do not boil the curd – just warm it gently after adding it to prevent curdling.
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For a classic Kerala touch, always finish with coconut oil and curry leaves in the tempering.
Nenthra Pazha Pulissery
Equipment
- 1 Mixie
- 1 Pan
Ingredients
- 2 no Nenthra Pazham Kerala Banana
- As req Salt
- 1/4 tsp Turmeric powder
- 1 Glass Buttermilk
To Grind
- 1/4 no Coconut
- 2 no Green chillies
- 1/2 tsp Cumin
To temper
- 2 tbsp Coconut oil
- 1 tsp Mustard
- 1/4 tsp Fenugreek seeds
- few Curry leaves
Instructions
- Peel the skin and slice the ripe Nenthran bananas.
- Cook the banana slices with turmeric powder and little salt until they become tender.
- Grind half of the cooked Nenthran Banana to a fine puree.
- Grind grated coconut with green chillies and cumin seeds with water to form a smooth paste.
- Add this puree to a pan along sliced Nenthra banana.
- Whisk the sour curd and incorporate it into the mixture, ensuring it doesn't boil to prevent curdling.
- Add this coconut paste to the cooked bananas and simmer briefly.
- Add salt for the gravy as we added very little salt while cooking the banana.
- Prepare a tempering by heating coconut oil and adding mustard seeds, dried red chillies, fenugreek seeds, and curry leaves. Pour this over the curry to enhance its flavour.
Notes
- Use fully ripe but firm Nendran bananas – overripe ones may become mushy.
- Do not boil the curd – just warm it gently after adding it to prevent curdling.
- For a classic Kerala touch, always finish with coconut oil and curry leaves in the tempering.
INSTRUCTION
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Peel the skin and slice the ripe Nendran bananas.
-
Cook the banana slices with turmeric powder and salt until they become tender.
- Grind half of the cooked Nendran Banana to a fine puree.
-
Grind grated coconut with green chillies and cumin seeds with water to form a smooth paste.
-
Whisk the sour curd and incorporate it into the mixture, ensuring it doesn’t boil to prevent curdling.
- Add this coconut paste to the cooked bananas and simmer briefly.
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Prepare a tempering by heating coconut oil and adding mustard seeds, dried red chilies, fenugreek seeds, and curry leaves.
- Pour this over the curry to enhance its flavour.
- Nenthra pazha Pulissery is ready to serve.
Serve with hot rice, Mezhukkuperatti and Appalam.
Serving Suggestions
Nenthra Pazha Pulissery is traditionally served with steamed rice, making it a staple during festive occasions like Onam Sadya. Its delightful combination of sweetness from the bananas and tanginess from the curd makes it a favourite among both locals and visitors seeking authentic Kerala cuisine.
Culinary Significance:
This dish exemplifies Kerala’s culinary artistry, where simple ingredients are transformed into flavorful delicacies. The use of ripe bananas not only adds natural sweetness but also reflects the region’s agricultural abundance.
