Nenthrapazham Pulissery / Ripe Banana in Buttermilk Gravy

This is one of easiest recipe which i used to make it in a jiff whenever i feel bored with the regular sambar etc.,. This recipe has been passed to me from my mom. She used to make varieties of buttermilk gravies with different veggies,especially during the summer season. I like the nentharapazham pulissery which she makes .

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

To Grind:

Coconut     -   1 cup

Jeera / Cumin seeds - 1 tsp

To Temper:

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

Method:

Grind the Coconut and Cumin seeds and keep it ready

 

Cook covered the ripe banana in the water along with green chillies,turmeric and red chilly powder until it is 

fully done.

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.

Notes:

• Select Ripe banana for the gravy.
• Don't make it too watery.
• Adjust the spice level accordingly by increasing the number of chilly.