Erupuli/Pazham Pulissery /Pazham Kalan

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Ingredients

 Its a sweet version of kaalan..

Ripe Plantain(Nendra Pazham) -2 (peeled and cubed)..The pazham should be 3/4 th riped..too much ripe banana is not good for this )

Chilly Powder-1/2 tsp

Turmeric powder-1/4 tsp

Cumin seeds-1/4 tsp

Garlic-1/2 of a clove

Black Pepper-5 no

Curry Leaves-1String

Salt-to taste

Grated Coconut-1/2 of 1

Curd- 1cup or 400gm

Seasoning

Dry red chilly(vattal mulaku)-3

Mustard seeds(kaduku)-1/2 tsp

Fenugreek seeds(uluva)-1/4tsp

Curry leaves-1string

Method

Cut the plantain into half portion(lengthwise) and then cut into cubes..

To the plantain pieces add chilly powder,turmeric powder,salt , curry leaves and one cup of water and cook till the plantain pieces get soft ..

To a blender add grated coconut ,cumin seeds,pepper and garlic and grind to a fine smooth paste …Add this paste to the cooked plantain pieces.Slowly mix the paste with the pieces..

Add 1/2 cup of hot water ,mix well and boil in medium heat..

When it start boiling then add mooru (just whip one cup of curd in a blender) ..After adding the curd lower the heat and cook for 5 minutes by stirring continuously..

Then heat 2tsp of coconut oil and add dry red chilly (cut in to pieces),then fenugreek seeds followed by mustard seeds and curry leaves…Add this to the gravy and close the pan with a lid so that the aroma spread into the curry…

 

 

Transfer the curry into a serving dish and decorate with curry leaves and red chilly…Enjoy ur sadya with Erupuli a sweet and sour delicious curry 🙂

Love

🙂

Veena