Nendra Pazham Pulissery Recipe – Ayurvedic Delight
Introduction
Embrace the rich culinary heritage of Kerala with the delightful Nendra Pazham Pulissery, an Ayurvedic recipe that celebrates the unique flavor of ripe Nendra Pazham (plantain bananas) blended with the creaminess of yogurt and the vibrant essence of spices. This dish is a perfect harmony of taste and nutrition, ideal for lunch or dinner, and pairs beautifully with steamed rice and a side of vegetables. With its soothing ingredients, this recipe is not only a treat for the taste buds but also a nourishing addition to your diet.
Ingredients
| Ingredient | Quantity |
|---|---|
| Nendra Pazham Banana (Ripe) | 2, sliced into rounds |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Curd (Dahi / Yogurt) | 1 cup |
| Coconut Oil | For cooking |
| Fresh coconut | 1/2 cup |
| Green Chilli | 2, chopped |
| Curry leaves | 1 sprig |
| Cumin seeds (Jeera) | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Sunflower Oil | For tempering |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Sodium | 300 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Kerala Recipes
- Course: Lunch
- Diet: Vegetarian
Instructions
-
Cooking the Nendra Pazham:
Begin by heating coconut oil in a heavy-bottomed pan over medium heat. Once hot, add the turmeric powder and the sliced Nendra Pazham, along with salt to taste. Stir-fry the banana slices gently, cooking them until they become soft and tender, ensuring they are cooked through but not mushy. -
-
Preparing the Coconut Mixture:
While the Nendra Pazham is cooking, take a blender and combine the fresh coconut, chopped green chilies, cumin seeds, and curry leaves. Add approximately 1/2 cup of warm water to the blender, and blend the mixture until smooth and creamy. This coconut blend is the essence of flavor in your dish. -
Combining Ingredients:
Once the Nendra Pazham is cooked, lower the heat and carefully mix in the coconut mixture along with the yogurt. Stir everything together gently and allow it to come to a brisk boil. Taste the mixture and adjust the salt if necessary. Allow it to boil for about 3 to 4 minutes, then turn off the heat, letting the flavors meld together beautifully. -
Tempering the Dish:
In a small tempering pan, heat a bit of sunflower oil. Once hot, add the mustard seeds and allow them to splutter for a few seconds. Then, add the curry leaves and white urad dal. Sauté until the urad dal turns crisp and golden brown, releasing its nutty aroma. -
Final Touch:
Turn off the heat and pour the tempered seasoning over the Nendra Pazham Pulissery. Gently mix to incorporate the flavors, and then transfer the pulissery to a serving bowl. -
Serving Suggestions:
Serve your Nendra Pazham Pulissery hot, accompanied by steaming rice, a side of Pavakkai Poriyal (bitter gourd stir-fry), and Elai Vadam (crispy rice wafers) for a wholesome and satisfying meal that captures the essence of Kerala’s culinary delights.
Conclusion
Nendra Pazham Pulissery is more than just a dish; it’s an experience that brings warmth and comfort to your dining table. With its simple yet flavorful ingredients, this Ayurvedic recipe is perfect for those looking to enjoy a nourishing vegetarian meal. Let the soothing flavors and the aromatic spices transport you to the heart of Kerala with every delicious bite. Enjoy this vibrant dish as part of your regular meal rotation and delight your family and friends with the wholesome goodness it brings!
