Easy Plantain Pulissery | Ripe Plantains (Nenthra Pazham) Cooked in Coconut-Yogurt Gravy | Kerala Sadya Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side dishes
Cuisine: Indian
Serves: 5 people
Ingredients
  • Ripe plantain, diced- 1 large (don't use too ripe plantain)
  • Green chilies, halved- 1
  • Curry leaves- 5 leaves
  • Turmeric powder- ⅛ tsp
  • Salt- 1½ tsp
  • Water- ½ cup
To Grind
  • Coconut grated-1 cup
  • Cumin seeds- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Water- ½ cup
Other ingredients
  • Yogurt or Curd- 1 cup
For making tempering
  • Coconut Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Whole red chilies, halved- 2
  • Curry leaves- 1 sprig
Instructions
  1. To a blender jar, add all the above mentioned ingredients ‘to grind’ to a smooth paste.
  2. Use medium ripe plantains, don't use too ripe & mushy plantain.
  3. To a saucepan, add diced plantain along with green chilies, curry leaves, turmeric powder, salt and water, cook the plantains turn soft. Do not over cook the plantain.
  4. Add the ground coconut to the cooked plantain, rinse the blender jar with ¼ cup water add that.
  5. Combine well & cook for 5 minutes until the raw smell of coconut goes away.
  6. Take the yogurt in a bowl & beat well using a spoon.
  7. Take the pan off the heat.
  8. Add the beaten yogurt/curd, stirring constantly. Keep the pan covered.
  9. Place a frying pan over medium heat, add coconut oil.
  10. Let oil turn hot, add mustard seeds, let splutter.
  11. Add whole red chilies and curry leaves, saute for a few seconds.
  12. Immediately, add the tempering over the plantain pulissery.
  13. Close the saucepan with the lid & keep it covered for a few minutes.
  14. Enjoy as a side dish along with Kerala matta rice. This is one of the side dishes served in Kerala Sadya.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/easy-plantain-pulissery-ripe-plantains-nenthra-pazham-cooked-in-coconut-yogurt-gravy-kerala-sadya-recipe/