Nendra pazham pulissery – Pazham (Ethapazham)pulissery

Pulissery- it is a traditional Kerala recipe. It is served as one of the side dishes in Onam sadya. Usually, its made with veggies/fruit as a main ingredient and uses coconut and yoghurt. I am so fond of pulissery made with fruits especially mango and banana. It is also made with pineapple but hasn’t tasted it. Trying pineapple pulissery will be in my wishlist next. These recipes I got to know from Praseedha aunty only. Before that, I have not tasted pulissery made with fruits. Last year onam when she invited for sadya she made this pazham pulissery.I loved it’s taste, particularly the sweet taste. When I was naive to these recipes they were so odd combination that I ‘ll never ever try to cook but now it’s in my favourite list. So trust me you too may love it. Try it once. Also, it is quite simple to cook. For me, Moru curry/pulissery is simplest to cook of all the curries. I served it along with Rice, Beetroot poriyal and Lady’s finger fry

This week has been a Kerala recipe week for me. Kerala recipes have taken a part in my cooking and became regular ones in our meals. So I try them regularly at my home. Tomorrow I am planning to make prawn thenga choru/ prawn choru if possible I ‘ll make a post of it too.

Just while making the post saw its Nov 11, completely forgot about it. Though I was remembering even a week back. Its been around 3 years and this blog is entering the 4th year today. Praise be to God.

Also,check the other pulissery/moru curry recipes.

Mambazha pulissery

Vellarikai moru curry

Vellarikai pachadi

Pagarkai kichadi

Beetroot pachadi

Moru curry without coconut

Pagarkai mor kuzhambu

Vendakkai moru curry

Let’s see how to cook it.

Preparation Time : 10 mins

Cooking Time : 15 mins

Serves : 3


Ripe banana – 1(chopped into cubes)

Green chillies – 3(cut into half slits)

Turmeric powder – 1/2 tsp

Chilli powder – 1/4 tsp

yoghurt – 1 ccup

Grated coconut – 5 tbsp

Cumin seeds – 1/2 tsp

salt to taste

Sugar – 1 tsp or as per taste

For Tempering

Coconut oil – 2 tbsp

Mustard seeds – 1/2 tsp

fenugreek seeds – a pinch

Dried red chillies – 3 ( broken into pieces)

curry leaves – a few


1.In a pot, add chopped banana pieces, green chillies, turmeric powder, chilli powder, some water, little salt. Place the pot on the stove, cook in medium flame until the banana gets cooked.

2.Take yoghurt in a bowl and whisk it well.Grind grated coconut, cumin seeds into a smooth paste adding water.

3.Add the ground paste into the pot.Mix well.Allow it to boil, it will take 1 to 2 minutes.Add sugar and salt as required.Place the flame in low or switch off the flame and Add the whisked yoghurt, mix well or else it will curdle.

4.Prepare the tempering.Heat oil in a pan.Add mustard seeds, fenugreek seeds. Let it splutter.Add dried red chillies and cure leaves.Add the tempering to the curry.Mix well.

Pazham pulissery is ready.

Serve with Rice.

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