Ingredients:
1.
Ripe Banana – 1 cup, chopped
2.
Turmeric – ¼ tsp
3.
Salt – to taste
4.
Green chilli -1
5.
Water – for cooking
Chop the ripe banana into one inch cubes. Cook the banana
pieces with salt, turmeric and slit green chillies
6.
Grated coconut – 1 cup
7.
Cumin seeds – ½ tsp
8.
Turmeric – ¼ tsp
9.
Green chilli - 2
Grind coconut with other ingredients, adding a little water,
to make a smooth paste. Add this to the cooked banana pieces. Mix well. Cook on
low flame for a few minutes.
10.
Thick curd – 2 cups
Add beaten curd and cook on low flame for a minute. Do not
boil. Take off the fire.
11.
Coconut oil
12.
Mustard seeds
13.
Fenugreek seeds
14.
Shallots
15.
Curry leaves
16.
Dry red chillies
17.
Asafoetida
Heat the coconut oil. Add mustard seeds and then the
fenugreek seeds. Add remaining ingredients and saute. Pour this over the
pulliserry. Serve hot with rice.
Grandma’s Secret Tips:
- Do not boil the curd. Use minimum amount of water for cooking. The gravy should have a certain thickness of consistency, but still easily flowing.
- The addition of asafoetida is a must.
- The tempering coconut oil controls the flavor of the curry, so be careful not to get it burned.
- A pinch of powdered roasted fenugreek powder can be added if you dislike biting the fenugreek seeds.
- Raw rice can be added to the tempering oil for an additional crunch.
- The difference between pulliserry and pachadi: Pachadi is white in colour with thin short juliennes of vegetable in very thick gravy. Pacchadi has mustard seeds ground along with the coconut. The gravy basically coats the numerous pieces of vegetable. Pullissery has more flowing yellow gravy with a few cubes of vegetable floating in it.
Other similar recipes:
Cucumber pullissery
Mango pullissery
Pineapple pullissery
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