PAZHAM PULISSERY - A SWEET, SOUR & SPICY CURRY WITH PLANTAIN

Ingredients :

Ripe Plantain (Nenthrappazham / ethappazham) : 2
Green Chilly : 4
Turmeric Powder : 1/2 tsp
Chilli Powder : 1 tsp
Grated Coconut : 1/2 Cup
Yogurt : 1 Cup
Cumin Seeds / Jeera :3/4 tsp
Curry leaves : 2 Spring
Fenugreek Seeds : 1/2 tsp
Mustard : 1/2 tsp
Dried Red Chilly : 2
Jaggery : 1 inch piece (Optional)
Salt
Oil




Method :

1. Grind together coconut and jeera. Make a fine paste and keep aside.

2. Blend yogurt along with 1/2 cup water and salt. Keep aside.

3. Cook the plantain pieces with Turmeric powder, Green chilli, Chilli Powder and salt along with half Cup water in a mud pot.

4. Add the coconut paste to the cooked plantain and mix gently. Allow it to cook for 4-5 minutes.

5. Reduce flame to low and add beaten curd. Heat it for a few minutes and remove from stove. Be careful not to boil the curry after adding curd.

6. Heat oil in a pan and splutter mustard seeds. Now add Fenugreek seeds, dry red chillies and curry leaves.

7. Pour the seasoning over the curry and mix gently.

8. Serve hot with hot rice, pickle and pappad.