Ethappazha Pulinkari

Yesterday, I was left with 2 ripe Nenthra pazham or Ethappazham (Kerala Ripe Banana) and did not want to eat it as such. I usually steam it and everyone likes it that way but my daughter said she did not want that. My mom usually makes Ethappazha Pulissery (with thick sour yoghurt) and I used to love it when I was a child. Since we cook dairy free at home here, I did not have the option to use yoghurt. I was in an experimenting mood totally and thought of making a Pulinkari with it. Pulinkari usually has tamarind added to it and I believed that it would taste delicious if I added tamarind to the sweet bananas. My instinct was that the addition of tamarind would neutralise the sweetness and would add a new dimension to the gravy. Once again, it was proved that if you believe in yourself, everything would turn out good for you. The Pulinkari tasted heavenly and was a close match to the Pulissery. My little one was so happy and enjoyed the gravy with rice. I was feeling great too and I strongly recommend this dish for you to try out.

Ingredients:

Method:

1. Take about 3 cups of water in a hard bottomed vessel and bring to a boil. Soak the tamarind in warm water. Using warm water will help in squeezing the tamarind easily.

2. Chop the bananas into medium sized chunks and boil them in the water with turmeric powder and salt added to it.

3. Once the bananas are boiled, add the tamarind juice and allow the gravy to cook well. The raw taste of tamarind should go away.

4. In a pan, add a little oil. When the oil is hot, add fenugreek seeds and red chillies. Saute till the fenugreek seeds are brownish. Do not burn them. Remove from the flame and put it in a mixer.

5. Add grated coconut to the fenugreek seeds and red chillies. Grind to a smooth paste with a little water.

6. Going back to the gravy, once the tamarind has lost its raw smell, add the ground paste to it. Add water if it is too thick to adjust the consistency. You can be your own judge here. Check for salt again. Simmer for about 3 minutes until the gravy is a bit frothy on top. Switch off the flame.

7. In the same pan which was used for sauteing fenugreek seeds, add the remaining oil. When the oil is hot, add mustard seeds, curry leaves and 1 red chilli. When the mustard seeds splutter add it to the Pulinkari.

8. Enjoy!!!!

I will be back soon with another simple recipe..Keep trying the recipes and send the pictures if you can.  I will be happy to publish them on my page..