Veg
Kerala Banana Pulissery
A family recipe since May 2017
A gently spiced, sweet-and-sour Kerala curry of ripe banana simmered in a creamy coconut and yogurt sauce—comforting, bright, and perfect with matta rice at any festive meal.
25 min total3 servings
Ingredients
- Ripe nentrapazham (plantain) - 1 whole
- Green chilies - 4 whole
- Turmeric powder - 1 tsp
- Red chili powder - 1 tsp
- Grated coconut - 1 cup
- Cumin seeds - 1/2 tsp
- Fenugreek seeds - 1/4 tsp
- Thick yogurt - 2 cup
- Mustard seeds - 1 tsp
- Dry red chilies - 2 whole
- Curry leaves
- Coconut oil
- Salt, to taste
Instructions
- 1Peel the ripe plantain and cut it into cubes, and slit the green chilies lengthwise so they can release flavor while cooking.
- 2Place the banana cubes, slit green chilies, turmeric powder, red chili powder and salt in a deep pan; cover and cook until the banana becomes soft.
- 3Meanwhile grind the grated coconut with the cumin seeds into a fine paste and set it aside.
- 4When the banana is tender, uncover the pan and stir in the coconut paste, then let the mixture come to a gentle boil so the flavors meld.
- 5Once the curry starts to boil, add the thick yogurt and stir to combine; do not let the yogurt boil, and remove the pan from the heat as soon as the yogurt is incorporated.
- 6Heat a little coconut oil in a small pan, let the mustard seeds splutter, then add the fenugreek seeds, dry red chilies and curry leaves; pour this hot seasoning over the pulissery to release the aroma.
- 7Serve the pulissery warm with Kerala matta rice and your favorite pickle.