Ethapazham ( Nendran Banana) Pachadi

Ethapazham Pachadi

Ethapazham Pachadi served with  Tamarind Rice and Chips

Kerala is every food lover’s paradise. Kerala cuisine is just superb and offers a multitude of dishes. I learnt this recipe from my husband’s  aunt. I am very pleased to share this recipe with you all. This Pachadi goes well with puri, phulkas, mixed rice varieties and plain rice.

Ingredients

Ethampazham ( Nendran Banana ) -2 ( pressure cook the nendran banana for 2 whistles in a pressure cooker, cool, peel and mash coarsely )( use ripe nendran banana  only )

Small onions – 10 ( peeled, washed and  coarsely pounded )

Thick whisked curds  – 1/4 cup

Chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Coconut oil – 1 tablespoon

To grind coarsely 

Grated coconut – 1/2 cup

Chopped green chillies – 2

Jeera ( cumin seeds ) – 1 teaspoon

To Season

Coconut oil – 2 tablespoons

Mustard seeds – 1 teaspoon

To Garnish

Finely chopped green coriander and curry leaves – little

Method

Heat a pan. Add 1 tablespoon coconut oil. Sauté the pounded small onions on sim flame to a light golden colour. Add the salt to taste, turmeric powder, chilli powder and sauté on sim flame for 3 minutes. Next add  the coarsely ground paste. Add the cooked nendran banana. Mix gently. Switch off the stove. Cool for 5 minutes. Mix in the whisked curds. Season. Stir and garnish. Serve.

Chef’s Tips

1) This Pachadi tastes good with plain rice and fried pappadum or appalam.

2) Ideal for lunch box.

3) Can also garnish with a few fried cashew pieces.

 

 

 

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