Name: Ethakka Pulissery recipe by Kavitha Kumar at BetterButter
Prep time: 13 min
Cook time: 15 min
Total time: 28 min
Yield: 4
Ingredients: Raw Plantain banana - 1; Grated coconut - 1 cup; Yogurt or thick curd - 1/2 - 1 cup; Jeera or cumin seeds - 1 pinch; Mustard seeds - 1/2 + 1/4 teaspoon; Curry Leaves - 1 sprig; Dry red chillies - 2 or 3; Salt - to taste; Coconut oil - 1/4 cup + 1 tablespoon; Red chilly powder - 2 teaspoon; Turmeric powder -1/4 teaspoon

ABOUT Ethakka Pulissery RECIPE

This is raw plantain banana curd curry which is a variation of Kerala Moru Curry or Kerala Style Pulisery. It is a vegetarian side dish for rice.

Ingredients Serving: 4

Raw Plantain banana - 1
Grated coconut - 1 cup
Yogurt or thick curd - 1/2 - 1 cup
Jeera or cumin seeds - 1 pinch
Mustard seeds - 1/2 + 1/4 teaspoon
Curry Leaves - 1 sprig
Dry red chillies - 2 or 3
Salt - to taste
Coconut oil - 1/4 cup + 1 tablespoon
Red chilly powder - 2 teaspoon
Turmeric powder -1/4 teaspoon

Instructions

Wash and peel the raw plantain banana.
Cut the banana into 2 inch pieces.
Heat 1/4 cup coconut oil in a Kadhai or pan.
Fry the chopped banana and keep it aside.
Grind grated coconut, jeera, mustard, yogurt, turmeric powder and chilli powder to a fine paste.
Heat oil in a kadhai or pan or earthen kadhai.
When the oil is hot, add mustard seeds.
Add dried red chillies cut into half and curry leaves into the oil.
Add the coconut - yogurt mixture and bring to a boil.
Add salt and the fried banana.
Serve hot with rice.

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