Ethapazham Pachadi

chockyfoodie's picture

Oct. 03, 2012

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


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



1. In a mixer, grind coconut, cumin powder and mustard powder.

2. Spin the curd once in a mixer to remove lumps.


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.


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.


7. Serve this ethapazham pachadi with steaming hot rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 163Calories from Fat 75

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 6 g30%

Trans Fat 0 g


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