Authentic South Indian Pulissery Recipe

Ingredients

2 ripe bananas, sliced
1/2 cup grated coconut
1/2 teaspoon cumin seeds
2 green chillies
1/2 teaspoon turmeric powder
Salt to taste
1.5 cups of water
1/2 cup curd, beaten
1/2 teaspoon mustard seeds
2 dried red chillies
A pinch of fenugreek seeds
2 tablespoons oil
1 sprig curry leaves

Steps and instructions

Peel and slice the bananas into round pieces. Set aside.
In a blender, add the grated coconut, cumin seeds, green chillies, and a little water. Grind it to a smooth paste.
In a pan, add the sliced bananas, turmeric powder, salt, and water. Cook on medium flame until the bananas become soft.
Add the ground coconut mixture to the pan and mix well. Allow it to boil for a few minutes.
Turn off the flame and add the beaten curd to the pan. Stir well to combine.
For the tempering, heat oil in a small pan. Add mustard seeds, dried red chillies, fenugreek seeds, and curry leaves. When the mustard seeds start to splutter, turn off the flame.
Pour the tempering over the prepared Pulissery and mix well. Serve hot with rice.

Tools for making

Blender - To grind the coconut mixture into a smooth paste
Pan - To cook the bananas and combine the ingredients
Small Pan - To prepare the tempering for the Pulissery
Spatula - To stir and mix the ingredients in the pan
Knife - To peel and slice the bananas
Cutting Board - To safely cut and prepare the bananas
Measuring Cups - To measure the required amounts of ingredients
Mixing Bowl - To beat and hold the curd before adding it to the Pulissery
Stove - To cook the Pulissery

Recipe variations

Replace bananas with ripe mangoes to make Mango Pulissery.
Use pineapple chunks instead of bananas for a tangy Pineapple Pulissery.
Add cooked ash gourd (winter melon) pieces for a traditional Ash Gourd Pulissery.
Include cooked yam (elephant foot yam) for a unique Yam Pulissery.
Substitute curd with buttermilk to make Buttermilk Pulissery.
For a vegan version, skip the curd and use coconut milk instead.
Add a tablespoon of grated ginger for an extra kick of flavor.
Sprinkle roasted coconut on top before serving for added crunch.
Experiment with different spices like fenugreek seeds, black pepper, or mustard seeds to enhance the flavors.
For a spicier version, increase the number of green chillies or add red chilli powder.

Recipe overview

Pulissery is a traditional Kerala dish made with ripe bananas and coconut, enhanced by a flavorful tempering of spices. Mildly spicy and slightly sweet, this comforting curry is typically served with rice and is a staple in many homes and festivals across Kerala. It is a key part of the Onam Sadya feast. It's a simple recipe that doesn't require any fancy cooking equipment - just a blender and pan. You'll start by cooking the bananas before adding a paste of coconut, cumin, and chillies. The dish is then finished off with a tangy hit of curd and a fragrant tempering of mustard seeds, red chillies, and curry leaves. Expect a deliciously creamy and comforting dish that is sure to become a favorite!

Common questions

Can I use ripe plantains instead of bananas? Yes, you can substitute ripe plantains for bananas in this recipe. The taste and texture may vary slightly, but it will still be delicious.
Is it necessary to use fresh grated coconut? Fresh grated coconut is preferred for the authentic taste of Pulissery. However, if fresh coconut is not available, you can use desiccated coconut soaked in warm water as a substitute.
Can I adjust the spiciness of the Pulissery? Absolutely! The spiciness can be adjusted according to your preference. If you prefer it less spicy, reduce the quantity of green chillies used in the recipe.
Can I make Pulissery in advance? Yes, you can make Pulissery in advance and store it in the refrigerator. It can be reheated before serving. However, it is best consumed fresh for optimal taste.
What can I serve Pulissery with? Pulissery is traditionally served with steamed rice in South Indian cuisine. It can also be enjoyed with roti or as a side dish with other South Indian curries.

Serving dishes and utensils

Blender - For grinding the coconut mixture to a smooth paste.
Pan - For cooking the bananas and preparing the Pulissery.
Small Pan - For tempering the spices for the final touch.
Serving Bowl - To serve the Pulissery.
Spoon or Ladle - For mixing and serving the Pulissery.

Origin stories

Pulissery is a signature dish hailing from the Indian southern state of Kerala, known for its bewildering array of mouth-watering vegetarian cuisine. It holds prominence in the traditional feast known as ‘Sadya’, served during festive periods and weddings, where it shares the plate with other delicacies on a broad banana leaf. The dish strikes a perfect balance of sweet, sour, and spicy - a testament to the culinary prowess of Keralites. The ripe bananas, coconut, and curd are all staples of Kerala cuisine, painting a picture of the region's abundant natural produce. A surprising yet delightful fact is that every household in Kerala has their version of Pulissery, with subtle variations in ingredients, underscoring the creativity and diversity in this coastal paradise. The tempering of spices and curry leaves in coconut oil, a trademark of Kerala cooking, gives the Pulissery its final touch, making it a dish that dances on your palate, much like the enchanting traditional Kathakali dance of its birthplace.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.