Nenthra Pazham Pulissery

                Ethapazham Pulissery/ Banana Yogurt Gravy

Yahoo!!! The spring has sprung … no more mittens, scarves and jackets.  The winter is over. Hope not to see you next year. The last snow shower of the season was two weeks back and I clicked some pics…

                                                                       

 The long wait is over. It is spring … the favorite season of the year. The nature looks beautiful with teeny- tiny leaves popping up all over. The bees and the birds filling our hearts with their melodious tunes. The beautiful spring flowers like daffodils, tulips, cherry blossom, and dahlia are really a treat to our eyes. It’s time to party outside. It’s time to celebrate. It’s festive time … we have many celebrations coming …. Yes you guessed it right... it’s Vishu: it’s the beginning of a harvest year. It’s the festival of light and fireworks. It is that time of the year you dress up for a feast!!! So let’s kick start our Vishu celebration with Nenthra pazham pulissery / Banana yogurt gravy. Pulissery is a sour yellow colored curry made with yogurt, fruits and coconut. The fruits mainly used in pulissery are mango, pineapple, and banana.  This sour and sweet gravy is a regurlar side dish for lunch. This is too easy to prepare and will be ready in few minutes. I love this gravy as it a perfect balance between sweetness and sourness. Mango/ mambazha pulissery is my favorite. Okay then get started.

Preparation time:   8-10min

Cooking time: 15-20 min

Serves: 3-4

Ingredients

Ripe banana / nenthra pazham: 1

Turmeric powder: ¾ tsp

Chili powder: ½ tsp

Salt: as needed

Yogurt: 2 cups (sour)

To grind

Coconut: 1 cup

Green chili: 2-3

Cumin seeds: ½ tsp

For seasoning

Coconut oil: 1 tbsp

Mustard seeds: ¾ tsp

Fenugreek seeds: ½ tsp

Curry leaves: 1 spring

 Dry red chili: 2

METHOD

1.       Peel the banana/ ripe plantain. Chop it as shown.

                                             

2.       Add enough water to the cubes so that the cubes are totally immersed in water. Add turmeric powder and chili powder and cook till it becomes tender and soft. 

                                                           

3.       Meanwhile grind the ingredients listed under “to grind “to a smooth paste by adding water or half of the yogurt (I added water while grinding).

                                                     

4.       Beat the yogurt (remaining yogurt) and set it aside.

5.       Add the coconut paste and salt to the cooked banana cubes and cook it in low flame for 3-5 min stirring occasionally .If you have added yogurt while grinding coconut take care not to curdle it. It is important to keep the flame very low.

                                                     

6.       Add the beaten yogurt to the coconut gravy. Remember to keep the flame low (it is important otherwise it may curdle).  Keep stirring till the gravy is heated through.

                                                        

7.       Remove from fire. Set aside.

8.       Heat a pan, coconut oil. When it gets heated up add other ingredients listed under “for seasoning “.

                                                        

9.       Pour this over the prepared gravy.

10.   Mix it and cover and set aside for 10 min.

                                                    

                                             

      

11.   Serve with rice.

      12.   Enjoy.

 Notes

1. Take care not to curdle the gravy. Keep the flame low to medium.

2. The curry thickens as it rests so don’t make the gravy too thick while adding yogurt.

3. For sadhya preparations this gravy is usually prepared thick.