Ethapazham Pachadi
Ethapazham pachadi or nenthrapazham pachadi is a side dish prepared and served during regular meals and special occasions. Ethapazham or nenthrapazham or banana is a very typical ingredient in many curries and is also used for making dessert
Ingredients
| Ethapazham | 1 Cup (16 tbs) , halved and sliced in squares ((kerala plantain)) | |
| Ginger | 1 Teaspoon , finely sliced | |
| Green chillies | 2 Medium , chopped nicely | |
| Turmeric powder | 1/2 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Yogurt | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (8 tbs) | |
| Curry leaves | 2 Teaspoon | |
| Mustard seeds | 1 Teaspoon , powdered (For Grinding) | |
| Coconut | 1/2 Cup (8 tbs) , grated | |
| Cumin powder | 1/4 Teaspoon | |
| Mustard seeds | 1 Teaspoon (For seasoning) | |
| Dry red chilies | 1 Teaspoon | |
| Coconut oil | 2 Teaspoon | |
| Curry leaves | 1 Teaspoon |
Directions
GETTING STARTED
1. In a mixer, grind coconut, cumin powder and mustard powder.
2. Spin the curd once in a mixer to remove lumps.
MAKING
3. In an saucepan, add nenthrapazham, ginger, green chilies, turmeric powder, chili powder, curry leaves along with ½ cup water and pressure cook this mixture for about 7-10 minutes. When cooked smash the bananas lightly using back of the spoon.
4. Add coconut paste and mix well. Allow the mixture to cool.
5. Add curd and blend well using spoon.
FINALIZING
6. In a pan heat oil, and splutter mustard seeds. Saute chilies and curry leaves for about a minute and blend it into pachadi by mixing it with spoon.
SERVING
7. Serve this ethapazham pachadi with steaming hot rice.
Recipe Summary
Nutrition Facts
Serving size
Calories 163Calories from Fat 75
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 38 mg1.58%
Total Carbohydrates 20 g6.7%
Dietary Fiber 3 g12%
Sugars 10 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
