Friday, August 1, 2014

Ripe Plantain Curry (Nendra Pazha Pulisseri)

Nendra pazha pulisseri is another delicious Kerala classic to rival the popular Mango Pulisseri. Both are family favorites and quite easy to prepare. The naturally sweet pulisseri gets its sweetness from the ripe plantain - Nendra pazham in Malayalam! It is divine when paired with the Bitter melon fry... I could wax poetic about the incomparable deliciousness about this combo. A bowl of freshly cooked hot rice with pulisseri and bitter melon fry .... yum!

This delicious pulisseri could do double duty as a pachadi (sweet side dish) in a feast menu during Onam festival or other special occasions instead of mango or other pachadi. 

This pulisseri is vegan and gluten-free too! Although traditionally pulisseri is made with yogurt, I used cashews to give that rich creaminess to this dish and did not miss the yogurt at all. If you like a little tartness, a squirt of lime or lemon just before serving will do the trick.

Pulisseri with its perfect complement of Bitter melon fry!
4 servings 


1 ripe Plantain 
1/2 tsp Turmeric
1 tsp Sea Salt
1/2 cup fresh or frozen grated Coconut
1-2 fresh hot Green Chiles (Serrano or Jalapeno)
2 Tbsp raw Cashews
1 tsp uncooked rice

2 tsp Coconut Oil
1/2 tsp Brown Mustard Seeds
3-5 Dry Red Chiles
1 pinch Fenugreek Seeds
1 Stem fresh Curry Leaves, leaves chopped


Peel the plantain and discard the peels. Dice into small cubes.

Place the plantain in a 2-qt pan with a cup of water, salt, and turmeric. Bring to a boil, and simmer until soft.

Grind the coconut with the cashews, rice, and chiles using a blender into a smooth paste adding just enough water (about 1/3 cup).

Add the ground coconut to the cooked plantain; add 1/2 cup of water to the blender jar and swish to collect all of the coconut - add this also to the plantain.

Bring the pulisseri to a boil adding a little more water if too thick. Remove from heat.

Prepare the thalippu: Heat the oil in a small pan and add the red chiles and mustard seeds. When the seeds start popping, add the fenugreek seeds. cook for a few seconds until the fenugreek changes color slightly. Remove from heat.

Stir in the curry leaves carefully - cover quickly to avoid splattering! When it subsides, add the contents of the Thalippu to the pulisseri. Cover and let rest for 10 minutes.

Serve hot over rice or other grains, with upma, etc.  


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