Pulissery, with its perfect sweet and sour notes, plays a vital role in balancing out the flavours in an elaborate sadya. Delicious pulissery could be made, not just with vegetables, but using fruits like mango, pineapple, and ethapazham (big banana) as well. Check out this easy recipe of ethapazham pulissery.
Ingredients
2 big bananas (medium ripe)
2 green chillies
1 cup water
½ tsp turmeric powder
½ tsp chilli powder
1 tbsp jaggery
1 cup coconut
3 green chillies
¾ tsp cumin
½ cup water
1 ½ cups curd
2 tbsp coconut oil
1 tsp mustard seeds
½ tsp fenugreek seeds
2 dried chillies
A bunch of curry leaves
Preparation
Cut the big bananas into medium sized pieces. Marinate these pieces with green chillies, turmeric powder, chilli powder, black pepper powder and salt as required.
Cook these for 5-7 minutes with the lid on. Stir occasionally.
Now add the jaggery and mix well.
Grind the grated coconut along with green chillies, cumin and water into smooth paste.
Add curd into it and mix everything well until there aren't any lumps in the curd.
Add this mixture into the boiling banana pieces and mix.
Continue cooking it for another 5 -7 minutes with the lid on. The dish must not boil rapidly.
Taste for seasoning at this point.
Heat coconut oil in a pan and splutter mustard and fenugreek seeds.
Roast the dried chillies and curry leaves.
Add this spiced tempering into the ethapzham pulissery and mix well.
