It is a traditional sweet and sour ripe plantain curry, served in a typical Kerala sadya or onam sadya. A sweet and sour, coconut and yogurt based curry, well blend with rice. The banana makes the curry sweet and yogurt makes it sour. Pulissery can made with various fruits or vegetables of your choice like ripe mangoes, pineapple, tomatoes, cucumber, bananas etc. Today I am showing pulissery with bananas. First time I had this pulissery in my hubby’s house after our marriage. I fell in love with this curry and finished my rice with the help of this curry only. Lets see the detailed recipe with step by step cooking pictures follows.
I learned this recipe from my mother- in- law. She tells me that this is a traditional and authentic dish of her family. I also would like to thank my mother-in- law who is ever supporting and inspiration in my blogging. In some places pulissery is also known as kalan or moru curry. Anyway pulissery is an integral part of Kerala cuisine, just like the Kerala fish curry and simple fish fry.
Tips- For this recipe the yogurt used must be sour and thick. If the yogurt is not sour enough then just leave in room temperature for a day or so. For tempering the curry I have used ghee that gives authentic and special flavor to the dish, if you want you can replace it with coconut oil. Use only very ripe banana for this curry, that can give more taste to the curry.
How to Make Nenthra Pazham Pulissery- Thani Nadan Pazham Pulisseri- Ethapazham Kalan- Kerala Style Ripe Plantain Yogurt Curry
In a clay pot add cubed ripe plantain/ ethapazham along with 1 splited green chilies, salt, jaggery and 1 and 1/2 cup water.
Cook until plantain turns to soft and tender.
Mean while grind grated coconut, cumin seeds and remaining green chilies to a fine paste adding very little water.
Add ground coconut paste to the cooked banana and combine well, allow it to boil on a low heat. Do not over boil coconut too.
Whip yogurt well, there should not be any lumps.
Add yogurt to the curry and stir well for few minutes. Keep stirring and off the flame, do not allow yogurt to curdle. Do not boil the curry after adding yogurt.
In a small frying pan, heat ghee and and mustard seeds, allow it to splutter. Then add curry curry leaves and dry red chilies, fry for a minute and off the flame. Then add fenugreek powder and a pinch of red chilly powder.
Pour this tempering over the curry and combine well. Cover the dish for 20 minutes, let the flavor set. Serve along with rice.
Enjoy!! Happy cooking and stay healthy.