Ethapazha Pulissery /Ripe Plantain in Coconut Yogurt Gravy

Pulissery is a yogurt based dish, a traditional Kerala cuisine. In India each state has its own version of yogurt based gravies named as kadhi, of which Punjabi, Gurajathi and Rajasahtani are famous in the northern part. As Kerala cuisine is not complete without coconut it is a major ingredient in pulissery, as compared to yogurt based gravies in other parts of India.

Amma’s menu always had pulissery at least once a weak. However my hubby is not a big fan of pulissery. If it a fruit based pulissery (mango, ripe plantain) he will run away from the kitchen at fastest speed. So I always cook and eat by myself what else I can ask for. I don’t know why he hates sweetness in curry but at same time like barbeque sauce (is there no sugar there?) I always wonder. 

Whenever ripe plantain or mango was available my grandma used to makes this curry. She had a special kalchatti (a soap stone pot). Cooking in that pot infuses lot of flavors. Now I miss that pot, my grandma and her tasty dishes. Every week we buy plantains, and most of those will be consumed as ripe plantains either baked or with beaten rice at times. Last Saturday I decide to make this curry as my hubby has some rasam and stir fry. When I asked him, will you take it he told yes I will do but make only a small amount? Then by the end, the episode was same, I have to finish the dish, he didn’t even touch a bit. But he helped with cleaning the dishes, so I was fine with that. He says during weekends I will dump most of the work on him and also he has to take care of the princess. I told him I am taking care of her without any complaint during other days. 

If I make this curry with vegetables then there will different scene. If you are okay with little bit fruit in your spicy dish then try this, it won’t disappoint you. Coconut, green chili and, cumin seeds are ground into perfection then it is mixed with cooked plantains and little bit chili powder, turmeric and salt. And it gets a final touch of homemade yogurt. This makes ideal companion with bowl of rice and stir-fry. Here goes the recipe.

One year ago: A cardamom tea and a travel memoir

Print recipe from here

What you need

 Ripe plantains: 2 no
Grated coconut: ½ + 1/8 cup
Yogurt: ¼ cup
Water: 2 cups+ ¼ cup
Turmeric: ¼ teaspoon
Green chili: 1 no (I used Serrano pepper)
Red chili powder: 1/ 4 teaspoon
Salt: ¼ teaspoon or to taste
Cumin seeds: ½ teaspoon
Mustard seeds: ½ teaspoon
Red chili: 2 no (halved into two pieces)
Curry leaves: 2 sprig
Coconut oil: 1 tablespoon

How I made

Peel ripe plantain and remove the skin using a sharp knife. Cut plantain into 1 ½ inch pieces.

Boil 2 cups water in sauce pot and add cut plantain pieces, turmeric powder, Chili powder and salt and cook them until they become soft not mushy,( it takes about 15 minutes ). One they are cooked remove ¾th of water from the pot and set aside.

Mean time grind grated coconut with Green chili and cumin seeds and ¼ cup water to form a fine paste.

Add the ground paste into cooked plantain and boil for another 3 minutes or you see small bubbles coming in the top.

Lower the flame and beaten yogurt and let simmer for another 2 minutes without letting them boil. Check salt and spices and switch off the flame.

In a small pan heat coconut oil and add mustard seeds, red chili halves and curry leaves, once mustard seed starts spluttering remove from the fire and add to cooked plantain pulissery.

Enjoy with rice and any side dish.

Preparation time: 25 minutes
Yield: 4 serving
Verdict: Yummy
Will you make it again: Yes I will