Nendra Pazham Pulissery Recipe - Ayurvedic Recipe
Give this refreshing Nendra Pazham Pulissery Recipe a try over a weekend. It's got fresh and sweet flavours from the Nedra Pazham which adds a sweet and spicy touch to the coconut curry. Serve it along with hot steamed rice and a vendakka thoran for a weekend lunch.
Nendra Pazham Pulissery Recipe is a wonderful twist on a traditional pulissery that we all know. It is usually has vegetables like ash gourd that is added into the curry but here in this recipe we have created a twist by adding ripened banana that compliments well with the flavor of ground coconut mixture and curd. It is also considered to be a part of baby food that you can make it with less spice levels.
If you are looking for more Kerala Style Recipes, here are some that you can make for your everyday meals:
- 2 Nendra Pazham Banana (Ripe) , sliced into rounds
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1 cup Curd (Dahi / Yogurt)
- Coconut Oil , for cooking To Grind
- 1/2 cup Fresh coconut
- 2 Green Chilli
- 1 sprig Curry leaves
- 1 teaspoon Cumin seeds (Jeera) To temper
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1 teaspoon White Urad Dal (Split)
- Cooking oil , for tempering
How to make Nendra Pazham Pulissery Recipe - Ayurvedic Recipe
To begin making the Nendra Pazham Pulissery Recipe, heat oil in heavy bottomed pan; add the turmeric powder and the Nendra Pazham along with the salt. Stir fry and cook the Nendra Pazham until it is soft and cooked through.
Meanwhile grind all the ingredients - coconut, green chillies, cumin seeds, curry leaves along with 1/2 cup warm water to make a smooth mixture.
Add this coconut mixture along with the yogurt to the cooked Nendra Pazham and bring to a brisk boil. Add salt to taste and adjust according to taste.
Boil for about 3 to 4 minutes and then turn off the heat.
To temper, heat a small tempering pan on heat with oil and add the mustard seeds and allow it to splutter for few seconds and add the curry leaves and the urad dal and allow the dal to turn crisp and golden brown.
Once done, turn off the heat and add the seasoning over the Nendra Pazham Pulissery and transfer to a serving bowl and serve hot.
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