Nendrapazham pulissery


  • Nendrapazham – 3
  • Salt
  • Turmeric powder
  • Grated coconut – 2 pieces
  • Garlic
  • Green chilly
  • Fennel seeds
  • Fenugreek seeds
  • Curd
  • Dried red chilly
  • Curry leaves
  • Mustard seeds
    ( Ingredients as needed)


  • Cut the banana into cubes. Cook banana by adding salt, turmeric powder and water.
  • Grind grated coconut, garlic, green chilly and fennel seeds.
  • Add Fenugreek powder to the cooked banana.
  • When the bananas are soft, add the coconut paste, bring to boil.
  • Add the curd and mix well. Check salt and add more if needed.
  • In a pan, heat some coconut oil and splatter mustard seeds, dried red chilly and curry leaves.
  • Add the tempering to the curry and stir well.
  • Enjoy!!

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