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Pazham Pulissery / Banana cooked in Yogurt and Coconut gravy

Pazham Pulissery is a Kerala style side dish, which is being prepared by cooking banana in yogurt and coconut paste.
Ingredients
  • Banana Nendram (ripe) - 1 no:
  • Thick Curd - 1/2 cup
  • Grated Coconut - 1/2 cup
  • Garlic - 3-4 petals
  • Cumin Seeds - 1/4 tsp
  • Turmeric Powder - 1/4 tsp
  • Green Chilli - 2-3 nos:
  • Salt - as required
  • Coconut Oil - 3 tbsp
  • Mustard Seeds - 1/4 tsp
  • Shallots - 3-4 (finely chopped)
  • Curry Leaves - as required (finely chopped)
  • Red Chilli - 1-2 nos:
  • Asafoetida Powder - a pinch
  • Red Chilli Powder - 1/4 tsp
Preparation Method
  1. Peel off the skin and the thread of the banana, cut into thin slices; keep aside.
  2. Grind coconut, cumin seeds, garlic to a smooth paste by adding 1/4 cup water and keep aside.
  3. Whisk the curd properly so that no lump should be there; keep aside.
  4. In a wok cook sliced banana by adding 1/2 cup water, slit green chilies, and turmeric powder.
  5. When the banana cook properly, mash it slightly with a wooden spatula.
  6. Add the coconut paste and salt and cook in low flame for 5 mins: (till the bubble start to appear). If the gravy is thick, add 1/2 cup water.
  7. Add curd, mix well, adjust salt and cook in low flame till the bubble start to appear on the sides of the wok.
  8. Remove from flame and keep aside.
  9. Heat coconut oil in a pan and splutter mustard seeds. Add chopped shallots, curry leaves, and red chili; saute till the shallots become golden in color.
  10. Switch off the flame and add red chili powder and asafoetida powder to the oil; mix slightly.
  11. Pour the oil and shallots over the banana gravy and keep the lid closed for 5-10 mins:
  12. Mix well and serve the delicious Pazham Pulissery with rice.

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