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


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