This is a Kerala style recipe which is made out of Nendran Pazham / plantains, a type of bananas which are available only in Kerala.
Ingredients needed for Nendran Pazha Pulissery
1 Ripe Nendran pazham
5 green chillies
1 tsp chilli powder
1/2 tsp turmeric powder
Salt to taste
1 cup fresh grated coconut
1 pinch jeeragam / cumin seeds
3 cups buttermilk
1/2 tsp fenugreek seeds (roasted and powdered)
oil as needed
1/2 tsp mustard seeds
2 red chillies broken into bits
stalk or two curry leaves
How to prepare Pazha Pulissery?
Take banana pieces, green chillies chilli powder, turmeric powder and salt to taste with enough water to cook till tender.
Grind coconut and cumin seeds together to a fine paste and add it to th cooked vegetables. Mash them lightly.
As the mix starts boiling, simmer the flame and add the buttermilk carefully all the while stirring.
See that the curry does not curdle. It will curdle if it starts boiling again.
Sprinkle fenugreek powder on top and mix well. As it comes to the boiling point remove from fire.
Heat coconut oil in a fry pan, splutter mustard seeds, add broken red chillies, curry leaves and pour over the curry.
Serve hot with rice, Like Kadi this will also go with phulkas as an accompaniment.
The curries which have curds or buttermilk has base should not boil for a long time. They will curdle.
If you do not have fenugreek powder with you you can add a pinch of fenugreek seeds to the oil while tempering the curry.