Pulisheri

Pulisheri 

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INGREDIENTS

    Ripe Plantain (Etha Pazham/Nendhra Pazham) – 1 big (chopped into bite sized pieces)

    Turmeric – 1/4 tsp

    Red Chilli Powder – 1/2 tsp

    Sour Curd/Yogurt – 2 cups

 Salt – to taste

    Water – as required

For Grinding

    Coconut – 1 Cup

    Green Chillies – 3

    Turmeric Powder – A pinch

    Cumin (Jeera) – 1/4 tsp

    Water – 1/2 cup

For Seasoning

    Oil – 1 tbsp

    Mustard – 1/2 tsp

    Finely sliced Shallots (Kunjulli) – 5 or 6

    Dry Red Chillies – 3 or 4

    Curry Leaves – A few

    Fenugreek (Uluva) Powder or Seeds – 1/4 tsp

    Red chilli powder – 1/4 tsp

INSTRUCTIONS:

• Grind coconut, green chillies, cumin and turmeric along with 1/2 cup water to form a fine paste and keep aside.
• Blend yogurt along with 1/2 cup water and salt until smooth. Keep aside.
• Cook the plantain pieces in little water along with salt, 1/4 tsp turmeric powder and 1/2 tsp red chilli powder until soft.
• Add the coconut paste to the cooked plantain and mix gently. Allow it to cook for 4-5 minutes.
• Reduce flame to low and add beaten curd. Heat it for a few minutes and remove from stove top. Be careful not to boil the curry after adding curd.
• Heat oil in a pan and splutter mustard seeds. Saute shallots, dry red chillies and curry leaves for a few minutes.
• Add 1/4 tsp red chilli powder and 1/4 tsp fenugreek powder and saute for a minute.
• Pour the seasoning over the curry and mix gently.

Source: malayali.me

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