Ethapazham Pachadi

Ingredientsfor 4 servings

• 2 nos Ripe plantains Ethapazham/Nenthrapazham
• 2 tbsp Coconut — grated
• 2 nos Green chillies
• 1/4 tsp Cumin seeds
• 1/2 tsp Chilly powder
• 1/4 tsp Turmeric powder
• 2 tbsp Coconut oil
• 2 nos Dry red chillies (Kollamulaku)
• 1 tsp Mustard seeds
• Curry leaves A, a few
• Salt, to taste
• 1 cup Curd not sour

Preparation

1. Step 1

   For preparing Ethapazham Pachadi, first remove the skin off the plantains and cut into fine pieces.

2. Step 2

   Place the finely chopped bananas along with chilly powder, turmeric powder, sufficient water and salt in a vessel and allow it to cook.

3. Step 3

   Grind together grated coconut, cumin seeds, green chillies and curry leaves into a smooth paste.

4. Step 4

   When the bananas are fully cooked, mash it well with a ladle.

5. Step 5

   Add the coconut paste and Stir everything together thoroughly.

6. Step 6

   Keep it on fire till the coconut too is cooked and the water gets dried up.

7. Step 7

   Make sure you stir it all the while or stay nearby till done as there are chances of it getting stuck to the bottom of the pan and getting burnt.

8. Step 8

   Set a pan over medium heat and pour in the oil or a kadai.

9. Step 9

   Let the mustard seeds crackle and sautT dry red chillies and curry leaves.

10. Step 10

    Add the seasoning into the pachadi and Stir everything together thoroughly.

11. Step 11

    Allow this to cool.

12. Step 12

    When cool, add the sourless curd and Stir everything together thoroughly.

13. Step 13

    Ethapazham Pachadi is ready.