Ayurvedic Nedra/Nenthra Pullisery

Ayurvedic Nedra/nenthra Pullisery Recipe

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About Ayurvedic Nedra/nenthra Pullisery Recipe:

A healthy ayurvedic dish made from nenthra pazham (banana) and coconut with tempering.a traditional pulissery that we all know. It is usually has vegetables like ash gourd that is added into the curry but here in this recipe we have created a twist by adding ripened banana that compliments well with the flavor of ground coconut mixture and curd. It is also considered to be a part of baby food that you can make it with less spices.

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  • 13 Ingredients
Adjust Servings :

Ingredients for Ayurvedic Nedra/nenthra Pullisery Recipe

  • As required Ingredients for nenthra pazham pulissery
  • 1/2 cup Coconut fresh grated
  • 1/2 teaspoon Cumin seeds
  • 1 sprig Curry leaves
  • 2 No.s Green chillies
  • 1 tablespoon Coconut oil
  • 1/4 teaspoon Turmeric powder
  • 2 No.s Nenthra pazham bananas cut into rounds
  • As required Ingredients for Tempering
  • 1 teaspoon Coconut oil
  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon Split white urad dal
  • 2 sprig curry leaves
  • 33g Fat(46.61%)
  • 7g Protein(9.78%)
  • 15g Carbs(20.71%)
  • 16g Fiber(22.17%)
  • Other(0.73%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Ayurvedic Nedra/nenthra Pullisery Recipe

Cooking Directions


To make the Nenthra Pazham Pulissery in a grinder jar, put ½ cup fresh grated coconut, ½ tsp cumin seeds, 1 sprig curry leaves, 2 green chillies. Grind to a smooth paste.


In a preheated kadai, add 1 tbsp coconut oil, 1/4 turmeric powder, 2 nendra pazham cut into rounds and add salt to taste.


Saute for 3 to 4 minutes till the banana is cooked.


Add freshly ground mixture into banana and stir.


Add1 cup curd and stir well. Boil for 3 to 4 minutes. Turn off the heat.


In a tadka pan, add1 tsp coconut oil and ½ tsp mustard seeds allow it to crackle. Add ¼ tsp split white urad dal and stir till the dal is golden.Add 2 sprig curry leaf and stir for a few seconds. Turn off the heat and pour over the pazham pulissery.