Friday, August 23, 2013

Ethappazham Pulissery - Ripe Plantain Curry in Yogurt and Coconut Sauce




1. Ripe plantains - 2, cut horizontally
2. Yogurt or buttermilk- 2 cups
3. Grated coconut - 1/2 cup
4. Turmeric powder - 1/2 tsp
5. Green chillies - 3-4
6. Cumin seeds - 1/4 tsp
7. Oil (preferably coconut oil) - 2 tbsp
8. Mustard seeds - 1 tsp
9. Dry red chillies - 2-3
10. Curry leaves - 1 sprig
11. Salt - As desired
12. Sugar - 2 tbsp (Or depending on the ripeness of the plantains)
13. Fenugreek seeds - 1/4 tsp


1. Boil the ripe plantains in approximately 2 cups of water with turmeric, sugar and a pinch of salt in a traditional clay pot (manchatti) or a saucepan until its cooked and tender.
2. Meanwhile, blend the coconut, green chillies and cumin seeds with very little water to form a smooth paste. Keep aside.
3. Whip the yogurt with some water and salt to the desired thickness and keep aside (This step can be omitted if you are using buttermilk. Just add a little salt to the buttermilk.).
4. Add the coconut paste to the cooked plantains and let boil for a few seconds and remove from heat.
5. Now, add the yogurt slowly mixing continuously. Keep aside.
6. For tempering, heat coconut oil in a small pan. Add mustard seeds followed by fenugreek seeds and red chilles. When they splutter, add curry leaves and pour the tempering over the curry and mix lightly.
7. Serve warm with rice.

Enjoy! :D 

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