Nendra Pazham Pulissery Recipe - Ayurvedic Recipe
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 spices.
Ingredients
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1 teaspoon Coconut Oil
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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1/2 teaspoon Cumin seeds (Jeera)
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1 sprig Curry leaves
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2 Nendra Pazham Banana (Ripe)
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peeled and sliced into rounds
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1/4 teaspoon Turmeric powder (Haldi)
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Salt
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to taste
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1 cup Curd (Dahi / Yogurt)
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To Grind
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1 cup Fresh coconut
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grated
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2 Green Chillies
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1 sprig Curry leaves
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1 teaspoon Cumin seeds (Jeera)
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1/2 cup Lukewarm Water
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Oil
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for tempering
Instructions
Step 1
To begin making the Nendra Pazham Pulissery Recipe, prepare all the ingredients and keep ready
Step 2
Preheat oil in heavy bottomed pan over medium heat; add the mustard seeds, cumin seeds and allow them to crackle
Step 3
Add the turmeric powder and the Nendra Pazham along with the salt
Step 4
Stir fry and cook the Nendra Pazham until it is soft and cooked through
Step 5
This will not take more than a couple of minutes
Step 6
Turn off the heat
Step 7
Into a mixer grinder, add the coconut, green chillies, cumin seeds, curry leaves along with 1/2 cup warm water and blend to make a smooth mixture
Step 8
Add this coconut mixture along with the yogurt to the cooked Nendra Pazham
Step 9
When you are ready to serve your meal, bring Nendra Pazham Pulissery to a brisk boil for a couple of minutes and turn off the heat
Step 10
Check salt and adjust according to taste
Step 11
Transfer the Nendra Pazham Pulissery to a serving bowl and serve hot
Step 12
Serve the Nendra Pazham Pulissery Recipe along with Steamed Rice, Pavakkai Poriyal Recipe and Elai Vadam for a wholesome lunch or dinner