Pazham Pulissery

Tribute to R E Lalitha and Lokambal 




Recipe by Radha Rajasekar (REVT - Lakshmi - Uma - Radha)


Ingredients

Main Base

  • 2 Ripe Nendram Pazham
  • 1 ½ cups Sour Thick Curds
  • ½ tsp Black Pepper Powder
  • A pinch of Turmeric Powder
  • Salt to taste
  • A few Curry Leaves

To Grind

  • 1 cup Scraped Coconut (tightly packed)
  • 4 Green Chillies (adjust according to taste)

For Seasoning

  • 1 tsp Oil
  • ½ tsp Mustard Seeds
  • 1 Dried Red Chilli (broken)
  • ¼ tsp Fenugreek Seeds


Method

  1. Prep and Boil: Peel the Nendram pazham and cut them into large pieces. Boil the pieces in a pan with just enough water to cover them, adding the turmeric powder, pepper powder, and salt. Cook until tender, which should take about 10 minutes.
  2. Grind the Paste: While the bananas are cooking, grind the scraped coconut and green chillies into a fine paste. You can add a small spoonful of the curd to help it blend smoothly.
  3. Combine: Once the pazham pieces are cooked through, stir in the ground coconut and chilli paste. Mix well. Add about ½ cup of water to the pan and bring the mixture to a boil.
  4. Stir in the Curd: Whisk the sour curds until perfectly smooth, then add them to the cooked mixture. Adjust the salt if needed and give it a gentle stir. Let it simmer on low heat just until it starts foaming up at the edges. Do not let it boil after adding the curd, or it may split. Remove from heat immediately.
  5. Temper the Spices: In a small frying pan, heat the oil for the seasoning. Add the mustard seeds. Once they begin to crackle, add the fenugreek seeds and the broken dried red chilli. Sauté briefly, then pour this fragrant mixture directly over the pulissery.
  6. Serve: Your yummy Pazham Pulissery is ready! Serve it warm alongside white rice, a simple vegetable stir fry, and some papadums.