07 July 2011


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  1. Nendrapazham/Ripe plantain(cut into bite sized pieces)- 1 no
  2. Green chili(cut lengthwise)- 2nos
  3. Chili powder- 1/4 tsp
  4. Turmeric powder- 1/2 tsp
  5. Grated coconut- 1/4cup
  6. Cumin seeds/jeerakam- 1/2 tsp
  7. Yogurt- 3/4 cup
  8. Water

For tempering

  1. Mustard seeds
  2. Fenugreek seeds/Uluva- 1/4 tsp
  3. Curry leaves- 1 sprig
  4. Red chilies- 3 nos
  5. Shallots /Chumanulli sliced- 2 nos(optional)
  6. Oil


  • Grind grated coconut and cumin seeds to a smooth paste.
  • Cook plantain/nendrapazham with green chilies,chili powder , turmeric powder and enough water.Once it is cooked and is soft add the ground coconut and salt to taste.
  • Simmer for 2 minutes.
  • Switch off the flame and add yogurt immediately and mix well.
For tempering
  • Heat oil in a pan ,add mustard seeds and let it splutter .
  • Add fenugreek seeds,curry leaves,red chilies and shallots.Saute till done .
  • Pour it over the pulishery and mix gently.
  • Serve with rice.


  1. delicious flavours looks wonderful

  2. Yum, that sounds delicious :)

  3. This sounds very interesting. Is it possible to make it with raw Nendrapazham? Or does it have to be ripe?

  4. How do you get the bright yellow colour.i tried the recipe..was too yummy..but the color was a normal turmeric yellow


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