Nenthra Pazha Pulissery
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.
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.