Easy Plantain Pulissery | Ripe Plantains (Nenthra Pazham) Cooked in Coconut-Yogurt Gravy | Kerala Sadya Recipe
Prep time
Cook time
Total time
Recipe type: Side dishes
Cuisine: Indian
Serves: 5 people
  • Ripe plantain, diced- 1 large (don't use too ripe plantain)
  • Turmeric powder- ¼ tsp
  • Salt- 1 tsp
  • Water- ¾ cup
To Grind
  • Coconut grated- ¾ cup
  • Green chilies chopped- 1
  • Cumin seeds- ¼ tsp
  • Water- ¼ cup
Other ingredients
  • Yogurt or Curd- 1 cup
For Seasoning
  • Mustard seeds- 1 tsp
  • Whole red chilies- 2
  • Curry leaves- 1 sprig
  • Coconut Oil- 1½ tbsp
  1. Grind all the above mentioned ingredients ‘to grind’ in a blender to a coarsely smooth paste.
  2. Use medium ripe plantains, don't use too ripe & mushy plantain.
  3. In a saucepan, cook diced plantain along with turmeric powder, salt and water until the plantain becomes soft. Do not over cook the plantain.
  4. Add the ground coconut paste to the cooked plantain, cook for 5 minutes until the raw smell of coconut goes away.
  5. Beat the yogurt well taken in a bowl using a spoon.
  6. Lower the heat and add the beaten yogurt/curd to the above mixture stirring constantly.
  7. Mix everything gently for a minute and remove the pan from the heat. Don’t let the yogurt mixture come to a boil, it can curdle.
  8. Place a frying pan over medium heat, add coconut oil.
  9. Let oil turn hot, add mustard seeds, let it splutter.
  10. Add whole red chilies and curry leaves, saute for a few seconds and remove the pan from the heat.
  11. Immediately, add the above seasoning to the plantain pulissery.
  12. Close the saucepan with the lid & keep covered for a few minutes.
  13. Enjoy as a side dish along with rice. This is one of the side dishes served in Kerala Sadya.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/easy-plantain-pulissery-ripe-plantains-nenthra-pazham-cooked-in-coconut-yogurt-gravy-kerala-sadya-recipe/