Pazham pulissery

Ingredients:

Ripe Plantain/Ethapazham - 1
Green chilly - 2 , slit lengthwise
Cumin seeds -1 tsp
Grated Coconut - 3/4 -1 cup
Dry Red chilly - 3 - 4 (depending upon your taste)
Curd - 1 cup
Turmeric powder - 2 tsp
Salt to taste

To temper

Oil - 1 tbsp
Mustard seeds - 1 tsp
Dry Red chilly - 2
Curry leaves - 1 sprig

Method:

1. Peel and cut the bananas into small pieces. Put these into a vessel and add enough water, green chilly, turmeric powder, and salt.
2. Cook it in medium flame until the banana are soft and mushy.
3. Meanwhile grind the red chilly,cumin seeds and coconut to a smooth paste, adding enough water.
4. When the bananas are fully cooked, add the ground coconut paste to it. Allow it to boil.
5. Beat the curd and add it to the mixture. If the mixture is very thick, you can add half a cup of water to it.  Switch off the stove when small bubbles starts appearing on the top of the curry. Donot boil the curry after adding curd.
6. In a pan, heat the oil and add mustard seeds and red chilly. When the mustard seeds splutter, add curry leaves and turn off the heat. Pour this into the curry.

Serve it with rice!