Nendra Pazham Pulissery Recipe – Ayurvedic Recipe

Nendra Pazham Pulissery Recipe is a wonderful twist on a traditional pulissery that we all know. It is usually has vegetables like ash gourd that is added into the curry but here in this recipe we have created a twist by adding ripened banana that compliments well with the flavor of ground coconut mixture and curd. It is also considered to be a part of baby food that you can make it with less spices. Course : Lunch Ingridients : 1 teaspoon Coconut Oil 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 1 sprig Curry leaves 2 Nendra Pazham Banana (Ripe) , peeled and sliced into rounds 1/4 teaspoon Turmeric powder (Haldi) Salt , to taste 1 cup Curd (Dahi / Yogurt) To Grind 1 cup Fresh coconut , grated 2 Green Chillies 1 sprig Curry leaves 1 teaspoon Cumin seeds (Jeera) 1/2 cup Lukewarm Water Oil , for tempering Instructions To begin making the Nendra Pazham Pulissery Recipe, prepare all the ingredients and keep ready.Preheat oil in heavy bottomed pan over medium heat; add the mustard seeds, cumin seeds and allow them to crackle.Add the turmeric powder and the Nendra Pazham along with the salt.Stir fry and cook the Nendra Pazham until it is soft and cooked through. This will not take more than a couple of minutes.  Turn off the heat. Into a mixer grinder, add the coconut, green chillies, cumin seeds, curry leaves along with 1/2 cup warm water and blend to make a smooth mixture.Add this coconut mixture along with the yogurt to the cooked Nendra Pazham.When you are ready to serve your meal, bring Nendra Pazham Pulissery to a brisk boil for a couple of minutes and turn off the heat.Check salt and adjust according to taste. Transfer the Nendra Pazham Pulissery to a serving bowl and serve hot.Serve the Nendra Pazham Pulissery Recipe along with Steamed Rice, Pavakkai Poriyal Recipe and Elai Vadam for a wholesome lunch or dinner.