Nendram Pazham Puliserry

Busy days of Navarathri are flying by. It’s already the seventh day. Another two days and there goes this year’s Dassara. Hope all of you are enjoying the festive season.

Coming to today’s post, it is nothing related to Navarathri.  Actually I had wanted to post this before Onam. But due to some constraints couldn’t get around doing it then.

Puliserry is a popular Kerala dish, which is almost an integral part of Sadhyas in some parts of Kerala. It is a spiced coconut and yoghurt gravy which is generally had with rice. Puliserry is generally made with a fruit – the most popular one being Mambazha Puliserry made out of ripe mangoes. Nendram Pazhams (ripe plantains) and Pineapples are also widely used in making Puliserry. It has a lovely blend of fruity, slightly spicy and tangy flavors.

What you’ll need

1.       Ripe Nendram Pazham – 2

2.       Sour Thick Curds – 1 ½ cups

3.       Black Pepper Powder – ½ tsp

4.       Turmeric Powder – a pinch

5.       Salt to taste

6.       Curry Leaves

To Grind

1.       Scraped Coconut – 1 cup tightly packed
2.       Green Chillies – 4 (Adjust according to taste)

For Seasoning

1.       Oil – 1 tsp

2.       Mustard Seeds – ½ tsp

3.       Dried Red Chillies – 1 broken

4.       Fenugreek Seeds – ¼ tsp

Method

Peel Nendram pazham, and cut into big pieces. Boil the pazham pieces in just enough water with turmeric powder, pepper powder and salt.

In the meanwhile, grind the coconut with green chillies into a fine paste. You can use a little of the curd to grind.

Once the pazham pieces are cooked, it should be done in 10 minutes. Add the ground coconut and chillies paste. Mix well. Add about 1/2 cup of water and bring to boil.

Whisk the sour curds and add it to the above mixture. Adjust salt. Give it a nice stir. Simmer until it starts foaming up. Let it not boil. Remove from heat.

In a small frying pan, heat the oil, add mustard seeds, once it crackles add the fenugreek seeds and red chilly. Pour this over the puliserry.  

Yummy Pazham puliserry is ready. Serve with white rice accompanied with a simple vegetable stir fry and some pappadoms.

Linking this to Ramya’s event B for Banana, to KeralaKitchen hosted by Khushi and to F is for Fruit Curry guest hosted by Richa originally started by Charitha

Nendram Pazham Payasam/ Nendram Pazham in Coconut Milk

Hello Friends!
I had a great vacation and am back in Hyderabad settling down slowly into my routine work. When I was in Bangalore, my mother had bought these delicious looking Nendram Pazhams, they are my favorite – and I don’t see them here in Hyderabad. So during my stay there I ate them to my heart’s content.

This fruit is so versatile, it can be used in a spicy gravy, as a snack as a dessert or just eat it as such. Today’s recipe is a very special one. I tasted this first time in my best friend’s house. From the first spoonful, I knew that I was going to make this very soon. And so I got the recipe from her and made it within 2 days. This happened about 8 years back and this dessert has become an integral part of our family. Actually, neither she nor her mom knew the name for this. So I just decided to give it my own name. So here is the recipe:

What you’ll need

1. Nendram Pazham – 3 (Medium Ripe)
2. Powdered Jaggery – 1 cup
3. Coconut Milk – 200 ml (I used store bought packet)
4. Cardamom – 3
5. Ghee – 1 tsp

Method

Remove skin and chop the bananas into quarters. Heat a Kadai, add the banana pieces. Add water, so that the banana pieces get just submerged in water. Also add about ½ the packet of coconut milk. Stir well cover and let it cook for about 5 to 7 minutes or till the banana pieces are done.
In the meanwhile, dissolve the jaggery in very little water strain for any impurities and keep it aside. Once the banana pieces are cooked add the dissolved jaggery syrup to it and let it boil for another 5 minutes. Turn off heat and add the remaining coconut milk. Sprinkle cardamom powder and drizzle 1 tsp of ghee for flavor. Nendram Pazham Payasam is ready. Tastes best when served warm.

Note:

Adjust amount of Jaggery according to your taste.

Linking this to Krithis Healing Foods Event - Banana originally started by Siri

Also linking it to Aipi's Bookmarked Recipes.