Wednesday, September 07, 2011
Onasadhya /Recipe:Pazha Pulisserry
Thiruvonam is just around the corner. People observing Onam are busy shopping for the Onasadhya (the grand feast) and Onakodi (new dress for Onam). We had been to the Onachanda (Special Onam Shoppe) to buy the special Kerala vegetables. These days Onachandas are organised in almost all cities by the migrant Keralites for the benefit of the non-resident Keralites. Bangalore has more than one Onachanda; in fact there are many, one in each pocket of the metro where Keralites are concentrated. For the past two years, an Onachanda is being organised very close to where we live. Vegetables, fruits and other groceries like ada, banana chips, pappadam, coconut oil, red rice, puttu powder, unniyappam, jaggery etc are brought from Kerala and sold at a reasonable price. We bought Nendrakka (Macho plantains, unique to Kerala), Nendranpazham, Chena (Yam), Chembu (Arvi), and Vadukapuli Naranga (Citron) among other groceries.
Now to the Onasadhya. I have already given almost all the recipes prepared during Onam like Rasakalan, Sambar, Kalan, Olan, Aviyal, Pachadi, Thoran, Erissery, Pulinji, Naranga Achar, Varuthupperi, Sarkkara Puratti, Vazhakkathol Upperi, Palpayasam, Chakka Pradhaman, Idichu Pizhinja Payasam, Semiya Payasam, Parippu Pradhaman etc.
I strained my memory to recollect any more recipes that I have not included and I remembered Pazha Pulissery, Thayir Pachadi, Kichadi, Kootukari, Erissery (plantain and yam). There could be many more. Anyway, we will look at the recipe for Pazha Pulissery today.
Pulissery, as I have said earlier, is a fruit based gravy curry, flavoured with coconut and green chillies in curds, of which Mambazha Pulissery and pazhapulissery are the most famous. As mangoes are out of season during Onam, it is pazhapulissery that finds a place in the Onasadhya. A meal with just pazhapulissery is a sadhya so one can guess what a sadhya it would be with pazhapulissery along with many more mouth watering goodies! Pazhapulissery is an all time favourite at home and I am sure it would be so with any one who has tasted this yummy curry.
Ripe Nendran bananas: 2nos
Turmeric powder: 1tsp
Pepper powder: 2 tsp
Salt to taste
Thick sour curds: 3cups
Coconut (grated): 1 cup
Green chillies: 4 or 5 (according to taste)
Coconut oil: 1 tbsp
Mustard seeds: 2 tsp
Red chillies: 2nos
Methi seeds: 1tsp
Curry leaves: 2 sprigs
Slice the nendran banana to thin discs. (The banana should be very ripe. Over ripe bananas are the best)
Boil the sliced bananas in a thick bottomed pan with 1 cup of water. Add turmeric powder, pepper powder and salt. Allow to cook in moderate heat.
Beat the curds well. Grind the coconut and green chillies to a smooth paste using one or two spoons of beaten curds . Mix the ground coconut paste with the remaining beaten curds and add to the cooked bananas. Add jaggery. Allow to boil. When the curry starts boiling, remove from heat. Add curry leaves.
Heat the coconut oil in a small pan. Add the mustard seeds. When the mustard seeds start crackling, add the red chillies (broken into 2) and methi seeds. When the methi seeds start turning pink in color, add few curry leaves and pour the whole garnish over the prepared pulissery. Mouth watering, yummy pulissery is ready.
Pulissery tastes best with steamed rice. It also tastes great with Idli, dosa or chapathi.
Enjoy this Onam with pazhapulissery.
Happy Onam to everyone.