September 26, 2021

Ethapazham Pulisseri










    Etha Pazham– 1 big (chopped)
    Turmeric– 1/4 teaspoon
    Red Chilli Powder– 1/2 teaspoon
    Yogurt– 2 cups (I used plain, non fatty, yogurt)
    Salt– to taste
    Water– as required

For Grinding
    Coconut– 1 Cup
    Green Chillies– 3 nos
    Turmeric Powder– a pinch
    Cumin (Jeera)– 1/4 teaspoon
    Water– 1/2 cup

For Seasoning
    Oil– 1 tablespoon
    Mustard– 1/2 teaspoon
    Finely sliced shallots– 6 nos
    Dry Red Chillies– 3 or 4 nos
    Curry Leaves– a few
    Fenugreek– 1/4 teaspoon
    Red chilli powder– 1/4 teaspoon


Grind coconut, green chillies, cumin and turmeric, along with 1/2 cup water, to form a fine paste, and keep it aside. Blend yogurt, along with 1/2 cup water and salt, until smooth. Keep it aside. Cook the plantain pieces in little water along with salt, 1/4 teaspoon turmeric powder and 1/2 teaspoon red chilli powder until soft. Add the coconut paste to the cooked plantain, and mix gently. Allow it to cook for over 4 to 5 minutes. Reduce flame to low and add beaten curd. Heat it for a few minutes and remove it from stove top. Be careful not to boil the curry after adding curd. Heat oil in a pan and splutter mustard seeds. Saute shallots, dry red chillies and curry leaves for a few minutes. Add 1/4 teaspoon red chilli powder and 1/4 teaspoon fenugreek powder, and saute for a minute. Pour the seasoning over the curry and mix gently.

Photo Courtesy : Google/ images are subject to copyright   


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