Pazham pulissery / Banana yogurt curry

Ripe banana / Ethapazham - 1 no.

Green chilli - 2 no.
Turmeric powder – ½ tsp
Chilli powder - 1 tsp
Grated coconut – 1/2 cup
Yoghurt - 2 cup
Mustard seeds – ½ tsp

Cumin seeds – ¼ tsp

Fenugreek seeds – ¼ tsp

Shallots – 3 nos. (sliced)
Dry red chillies - 2 nos.
Curry leaves - 1 spring
Coconut Oil - 2 tbsp

Salt - As reqd

1. Peel and cut banana into pieces.

2. Cook banana in one cup water with chilli powder, turmeric powder and salt.

3. When banana pieces are well cooked then smash it with a spoon.
4. Grind the coconut, cumin seeds and green chilly into a fine paste and add this to the cooked banana.
5. Bring to a boil and cook for a minute and then add the blended yogurt and stir for few minutes, then remove from heat.
6. Heat oil in a pan and add mustard seeds. When they splutter add fenugreek seeds, shallots, red chillies and curry leaves.
7. When they turn light golden brown colour add this to the pulissery and mix well.

Serve with rice