### TranslatedIngredients: 2 Nendra Pazham Banana (Ripe) - sliced into rounds,1/4 teaspoon Turmeric powder (Haldi),Salt - to taste,1 cup Curd (Dahi / Yogurt),Coconut Oil - for cooking,1/2 cup Fresh coconut,2 Green Chilli,1 sprig Curry leaves,1 teaspoon Cumin seeds (Jeera),1 teaspoon Mustard seeds,1 sprig Curry leaves,1 teaspoon White Urad Dal (Split),Sunflower Oil - for tempering ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Kerala Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Nendra Pazham Pulissery Recipe, heat oil in heavy bottomed pan; add the turmeric powder and the Nendra Pazham along with the salt. Stir fry and cook the Nendra Pazham until it is soft and cooked through.Meanwhile grind all the ingredients - coconut, green chillies, cumin seeds, curry leaves along with 1/2 cup warm water to make a smooth mixture.Add this coconut mixture along with the yogurt to the cooked Nendra Pazham and bring to a brisk boil. Add salt to taste and adjust according to taste. Boil for about 3 to 4 minutes and then turn off the heat.To temper, heat a small tempering pan on heat with oil and add the mustard seeds and allow it to splutter for few seconds and add the curry leaves and the urad dal and allow the dal to turn crisp and golden brown.Once done, turn off the heat and add the seasoning over the Nendra Pazham Pulissery and transfer to a serving bowl and serve hot.Serve the Nendra Pazham Pulissery Recipe along with Steamed Rice, Pavakkai Poriyal Recipe and Elai Vadam for a wholesome lunch or dinner.