Wednesday, July 4, 2012



Ripe Plantain(Nendra Pazham) -3 (peeled and cubed)..The pazham should be 3/4 riped..It won`t be good if it is ripe too much..

Chilly Powder-1/2 tsp

Turmeric powder-1/4 tsp

Cumin seeds-1/4 tsp

Garlic-1/2 pod

Black Pepper-5

Curry Leaves-1String

Salt-to taste

Grated Coconut-1/2 of 1

Curd- 1cup


Dry red chilly(vattal mulaku)-3

Mustard seeds(kaduku)-1/2 tsp

Fenugreek seeds(uluva)-1/4tsp

Curry leaves-1string


Cut the plantain into half portion(lengthwise) and then cut to 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 and the water get dried.

Take a blender, grind grated coconut ,cumin seeds,pepper and garlic into a fine smooth paste …Add this paste to the cooked plantain pieces.Slowly mix the paste with the pieces, while mixing gently crush the pieces..In a low flame  allow curry to  boil..When it start boiling then add mooru (just crush one cup of curd in a blender) ..Continue to boil in a low flame ,stir continuously till the mixture gets thick gravy..

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


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