Pazham Pulissery – Kerala Ripe Banana Curd Curry

Pulissery (പുളിശ്ശേരി) is Kerala’s everyday curd curry, and making it with ripe banana gives a lovely sweet-sour balance. A must at a sadya.

Tips from the Ruchippura kitchen

• Never let the curry boil after the curd goes in – it will split.
• Use ripe but firm bananas so they hold their shape.

Lakshmidevi Nair

Pazham Pulissery (Kerala Ripe Banana Curd Curry)

Pazham pulissery – sweet ripe banana cooked with turmeric, simmered with a coconut, cumin and green chilli paste and finished with curd and a fenugreek tempering.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Side Dish

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 1 cup ripe banana peeled, cut into pieces
• 1 cup grated coconut optional
• 1/4 tsp cumin seeds
• 2 green chillies
• 1 pinch turmeric powder
• 2 cups curd
• salt to taste

For tempering

• oil a little
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 4 dried red chillies broken
• 6 curry leaves
• red chilli powder a pinch

Method

 

1. Cook the banana with a little water, turmeric and salt.
2. Grind the coconut with the cumin seeds and green chillies.
3. Add to the banana and bring to the boil.
4. Stir in the curd and switch off the heat. Don’t let the curd boil.
5. Heat a little oil and fry the mustard seeds, fenugreek, red chillies and curry leaves.
6. Add a pinch of chilli powder, pour over the curry and serve.