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.
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
Coconut oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Finely chopped green coriander and curry leaves – little
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.
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.