Pazham Pulissery | Ethapazham Pulissery

Pulissery is a yogurt based curry of Kerala and is commonly served during sadyas. However, it can be served with steamed rice otherwise too. Pulissery can be prepared with or without veggies. The ones posted in my blog are mambazha pulissery, pineapple pulissery, chembu pulissery, papaya pulissery. Check out if interested. They taste good with steamed rice and is quite simple to prepare. 

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients

nendran Pazham (Ripe plantain) 2

turmeric powder 1/2 tsp

salt to taste

green chilly 2, vertical slit

red chilly powder 1/2 tsp

jaggery powder 2 tbsp

curd (yogurt) 1 1/4 cup

to grind 

grated coconut 3/4 cup

cumin seeds 1/4 tsp

to temper

curry leaves, a sprig

mustard seeds 1 tsp

dry red chilli 2 broken

red chilly powder 1/4 tsp

fenugreek powder (uluva podi) 1/4 tsp

coconut oil 1.5 tbsp

Watch on YouTube -

Method

• Peel the bananas and cut the plantains in cubes. Add the turmeric powder, chilly powder (1/2 tsp), salt. Add a cup of water & pressure-cook for two whistles. Switch off the flame and leave for the pressure to release.
• Whisk the yogurt until smooth, keep aside.
• In a blender jar, add the grated coconut, cumin seeds and 2tbsp yogurt. Blend to a smooth paste.
• Once the pressure is released, open the cooker and mash the pieces slightly. Add the jaggery powder and give a quick mix. Put back on flame. Heat until thickened.
• To this, add the ground paste and simmer for 2 minutes. Add the beaten yogurt and heat for a minute. Switch off the flame and move from heat.
• In another pan, heat oil. Add mustard seeds and splutter. Add the dry red chillies, curry leaves, red dry chilli powder, fenugreek powder. Pour this over the curry and give a quick mix. 
• Serve warm with cooked rice. Enjoy !! 

NOTES

* You can use pineapple to make pineapple pulissery instead of pazham or plantains.