Ethapazham/Nenthra Pazham Pulliseri/Ripe Plantain Yogurt Curry in Creamy Coconut Sauce


Ethapazham / nenthra pazham / ripe plantain – 1 medium, diced into small cubes

Green chilies – 2, finely chopped

Turmeric powder – 1/2 tsp

Fenugreek powder – 1/4 tsp

Grated coconut – 3/4 – 1 cup

Cumin seeds – 1/2 tsp

Yoghurt/curd – 2 cups, beaten

Mustard seeds – 1/2 tsp

Dry red chilies – 2 – 3

Curry leaves – 1 sprig

Water – As needed

Salt – To taste

Oil – As needed

Method: In a pot, add the diced plantain, turmeric powder, green chilies, 1/2 cup of water, & salt and cook until the plantain is soft and tender. Keep this aside. In a grinder, grind together the grated coconut and cumin seeds to a very fine paste adding little water. Add the grated coconut mixture to the cooked plantain and cook on low flame for 5 minutes until the raw taste disappears. Add the beaten curd, fenugreek powder, & salt and stir continuously for 5 minutes. Switch off flame and keep it aside. Heat oil in a small pan. Splutter mustard seeds. Add the dry red chilies & curry leaves. Pour this seasoning over the curry and keep it covered for 5 minutes. Serve as a side dish with rice.

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