Wednesday, 22 August 2012

Pazham pullissery

Pazham pullissery
 Ripe banana sliced - 1 cup
Plain yougurt - 1 cup  
Red chilli - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
For Grinding.
Grated coconut - 1/2 cup
Green chilli - 4
Turmeric powder  - 1/4 teaspoon
cumin seed(jeera) - 1/2 teaspoon
Fenugreek seed(uluva) - 1/2 teaspoon
Sugar or jaggery - 1/2 teaspoon
Curry leaves
Dry red chili
Mustard seeds.
Sliced Shallots - one or two.

1. Cook the banana (plantain/ nethrapazham) with 1/4 cup water, red-chilly powder, turmeric powder and salt, till the bananas are soft.
2.Grind coconut, green chilly, cumin seeds and turmeric powder along with 1/4 cup water to form a fine paste and keep this to one side.
3. Blend yogurt with 1/2 cup water.
4.Add the coconut mixture to the cooked banana and cook in medium flame for five minutes
5. Low the flame and add yogurt mixture and stir well.
6.Heat oil in a pan and allow mustard seeds to pop up. Saute shallots, dry red chillies and curry leaves.
7. Add a pinch of chilli powder and fenugreek to this mixture. Pour this over pullisery. Check salt.
Serve hot..


Shanky Jindal said...

The contents are really good…

divya said...

look fantastic.. simply superb... amazing clicks...

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