Ingredients
Nendrapazham/Ripe plantain(cut into bite sized pieces)- 1 no
Green chili(cut lengthwise)- 2nos
Chili powder- 1/4 tsp
Turmeric powder- 1/2 tsp
Grated coconut- 1/4cup
Cumin seeds/jeerakam- 1/2 tsp
Yogurt- 3/4 cup
Water
For tempering
Mustard seeds
Fenugreek seeds/Uluva- 1/4 tsp
Curry leaves- 1 sprig
Red chilies- 3 nos
Shallots /Chumanulli sliced- 2 nos(optional)
Oil
Method
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.
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