Ethapazha Pulissery / Ripe Nendran Banana Curry.

Ethapazha pulissery also known as Nendran pazha pulissery is a Kerala style ripe nendran banana curry adding ground coconut cumin paste and curd and goes well with rice. Nendran banana is known as Ethapazham /Nendrapazham in Kerala. Ethapazha Pulissery / Ripe Nendran Banana Curry recipe is given below with step by step photos.

The following ingredients are needed to prepare Kerala Style Ethapazha Pulissery.

Ingredients:-

Nendran Banana.   -2 ripe
Green chilly.          -2
Turmeric powder.  -1/2 tsp
Red chilly powder.-1/2 tsp
Curd.                     -3/4 cup
Water.                    -as required
Salt.                       -to taste

For grinding Coconut Cumin Paste:-

Grated coconut.     -1 cup
Cumin seeds.         -1tsp
Black pepper corn.-1tsp

For Seasoning:-

Mustard seeds.    -1tsp
Fenugreek/methi.-1/4sp
Dry red chilly.     -2
Curry leaves.       -1sprig
Coconut oil.         -1tbsp

Instructions:-

1). Grind grated coconut, cumin seeds and black pepper corns to a smooth paste.Keep aside the ground coconut cumin paste.

2). Take 2 ripe ethapazham (ripe nendran banana).

 

3). Peel and chop ethapazham (ripe nendran banana) into thick round pieces and keep them in a pan.

Method:-

1). In a pan add chopped nendran banana pieces, half slit green chillies, turmeric powder, red chilly powder and little salt.

2). Add 3/4 cup of water into the pan. Mix well and boil on low flame. Cover and cook the nendran banana pieces on low flame for 2 minutes or till soft.

3). Add ground coconut cumin paste into the pan.

4). Add 1/4 cup of water and mix the ground coconut  cumin paste with the cooked banana pieces and  boil on low flame for a minute.

5). Whisk  3/4 cup curd and 1/4 cup water without lumps. Add whisked curd into the pan and mix well.

6). Check for salt and add required salt into the curry and mix well. Heat the curry on low flame. When the boiling bubbles starts to appear switch off the flame.Do not boil the curry after adding curd.

7). Heat 1tbsp coconut oil in a small pan for seasoning.Splutter mustard seeds and fenugreek seeds (methi seeds).Add dry red chilly pieces and curry leaves into the pan and fry in oil for a second and switch off the flame.Pour the seasoning into the ethapazha pulissery.

8). Mix the seasoning to the ripe nendran banana curry and cover the pan with lid for 2 minutes to absorb the aroma of the seasoning.

 Very tasty Kerala Style Ethapazha Pulissery / Ripe Nendran Banana Curry is ready to serve with rice.