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Monday, 4 January 2016

Ethapazham / Ripe Plantain Pulissery


1 large ripe plantain / ethapazham / nendra pazham
1 cup grated coconut
1/2 tsp cumin seeds
3 green chillies, slit
3/4 tsp chilli powder
1/2 tsp turmeric powder
2 1/2 cup yoghurt, beaten
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dry red chillies
2 sprig curry leaves
salt to taste
1 tbsp oil

  1. Peel and chop ripe plantain into small cubes.
  2. Grind grated coconut with 1 green chilly and cumin seeds to a fine paste adding little water and keep it aside.
  3. In a pan, add the cubed plantain and cook it covered adding 2 green chillies, chilli powder, turmeric powder, 1 sprig curry leaves , salt and enough water ( about 1 1/2 cup) until it turns soft and tender.
  4. Add the ground coconut paste to the cooked ripe plantain, mix well and cook at low flame for 5 minutes.
  5. Add the beaten yoghurt , mix well and cook for 2-3 minutes. Don't allow to boil.
  6. Heat oil in a small pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and dry red chillies and pour this over the pulissery...Keep it covered for 10 minutes and then serve with rice...


  1. Really? Never heard of it... love that paathram, so cute... :)

  2. Hi Shabna, Nice recipe. Where do you buy Ethapazham in Melbourne? I can't seem to find it anywhere.

    1. Hi, I prepared the above recipe while I was in India.. For some recipes, I use the frozen ethapazham which we get in Indian shops in Melbourne...


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