Nov 20, 2011

Nenthrapazham Pachadi

Nenthrapazham Pachadi

A delicious side dish with rice and also popular in Kerala Sadya (feast) !!!

Serves: 3

You will need

2 teaspoons oil
1 green chilli, slit lengthwise
1 ripe nenthrapazham, cut into 1/2 - inch size cubes
3 tablespoons (50 g) grated coconut
2 tablespoons (30 ml) thick curd


Blend curd well.

Make a rough & thick paste of grated coconut. (without adding water).

Mix coconut paste and blended curd. Keep aside.

Heat oil in a pan. Add slit green chilli and fry for 2 - 3 minutes till soft.

Add nethrapazham pieces and fry on a low to medium heat for 8 - 10 minutes until evenly golden color. Maintain low to medium heat. Switch off the heat.

Add coconut paste - curd mixture. Stir all the ingredients well until banana pieces well coated with coconut paste - curd mixture.

For seasoning:

2 teaspoons oil
1/2 teaspoon mustard seeds
1 dried red chilli, broken
6 curry leaves


Heat oil in a pan. Add mustard seeds. When they crackle, add broken red chilli and curry leaves. Fry on a low heat until crisp and fragrant. Pour the seasoning over Nenthrapazham pachadi and serve with rice.

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