Thursday, April 10, 2008

Ethappazham (Banana) Pulissery

  • Ripe Banana 2
  • Curd 2 cup
  • Shallots 1/4 cup 
  • Chilly 3 to 4
  • Coconut 1/2 cup
  • Garlic pods 1
  • Cumin seeds 1/4 tsp
  • Turmeric pdr 1/4 tsp
  • Dry red chilly 3
  • Fenugreek seeds
  • Mustard seeds
  • Curry leaves
  • Salt
  • Oil
Peel the banana skin and cut into medium round pieces. Cook it with little water, turmeric pdr, chilly, curry leaves, salt and sliced shallots. Keep it aside. Grind together coconut, chilly, shallots, cumin seeds, garlic and turmeric pdr along with curd. Add this paste into the banana. Mix well and keep stiring till it becomes warm. Heat oil in a pan, and add mustard seeds and fenugreek seeds. When it starts spluttering add sliced shallots, mustard, curry leaves and dry chilly. Saute well and add it into the curry.

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