This gravy should be a bit thick and tastes great the next day . The sweetness of banana and the sour curd blends well and makes the gravy simply delight. It's mild and serves a great accompaniment with rice along with some spicy veggies.
Nentrapazham Pulissery / Ripe banana in Buttermilk gravy - Ingredients:
Cooking Time : 10 mins / Recipe Cuisine: South Indian
Nentrapazham (Ripe banana) - 1 medium
Slit green chillies - 2-3
Turmeric - a generous pinch
Red chilly powder - 1/2 tsp
Thick Curd - 1 1/2 cups
Water - 1 1/2 cups
Salt to taste
Coconut - 1 cup
Jeera / Cumin seeds - 1 tsp
Oil - 2 Tblsp
Mustard seeds - 1 tsp
Red chilly - 2
Urud dal - 1 tsp
Curry leaves - a sprig
Fenugreek seeds or Powder - 1/4 tsp
Cook covered the ripe banana in the water along with green chillies,turmeric and red chilly powder until it is
Add the coconut paste and cook for another 5 mints until the raw smell of coconut leaves completely.
Add the beaten yogurt and salt and cook for 3 mints by continuously stirring and then switch off.
Temper the ingredients given under "to temper" and season it. Keep covered for 5 mints and give a stirr.
Serve hot with any spicy dry veggies and rice.
- Select Ripe banana for the gravy.
- Don't make it too watery.
- Adjust the spice level accordingly by increasing the number of chilly.