Pulissery is made using buttermilk flavoured with fruits viz., Ripe Mango, Ripe Banana speically the big kerala banana which is also known as 'Nendra pazham'. You can also replace it will normal ripe banana. It is such a lovely toungue tickler tasting slightly sour, sweet, spicy which will leave you crave for more, more and more.............
Here I am sharing the 'Pazha Pulissery'.
- Butter Milk - 1 cup
- Banana roundels - 1 & 1/2 cup
- Grated coconut - 1/2 cup
- Green chillies - 3 nos
- Peppercorns - 1 tsp
- Cumin seeds - 1/2 tsp
- Fenugreek seeds - 1/2 tsp
- Turmeric Powder - 1/4 tsp
- Salt to taste
- Sugar - 1 heaped tsp (or to taste)
- Oil for tempering - 1 & 1/2 tbsp
- Mustard seeds - 1 tsp
- Curry leaves - 1 sprig
- Boil banana pieces adding 2 and 1/2 tea cups of water, salt and turmeric powder. Once cooked, remove 3/4th quantity of banana pieces and let it cool.
- Roast Fenugreek (methi) seeds till they turn light brown in colour, powder it using the grinding stone (or prepare it in large quantity & store in air tight container to use in khadis & other preparations)
- Grind coconut, Cumin seeds, Green Chillies, Peppercorns together adding water to a nice paste.
- Add this paste to the remaining water with banana pieces.
- Grind the cooled banana pieces to a nice paste and add it to the masala mixture, heat it adding sugar (adjust the sugar as per your taste)
- when it starts boiling, add the buttermilk & cook on low flame
- When foam forms on top, remove from flame and temper with mustard seeds & curry leaves.
- Sprinkle the roasted fenugreek's powder on top, mix well.
Goes well with rice, roti, dosai
I used coconut oil to get that authentic flavour
Grinding the fruit will allow the aroma blend well with the gravy & enhance its flavour.
Enjoy the fruity gravy dish.