Unique Food Recipes from Kerala: Nendra Pazham Pulissery and Kaalan

Food is a reflection of a culture, and Kerala, a southern state of India, is no different. Its cuisine is diverse, rich, and unique, reflecting the vibrant lifestyle and rich tradition of the region. Two of the must-try dishes from Kerala include Nendra Pazham Pulissery and kaalan.

Nendra Pazham Pulissery Recipe

Nendra Pazham Pulissery is a delicious twist on the traditional pulissery. Pulissery is a popular curry made by grinding coconut with spices, but this recipe introduces a unique ingredient - matured banana. This combination of matured banana, ground coconut, and curd not only enhances the flavor but also makes it suitable for infant nutrition with fewer flavors. Here’s how to prepare it:

Ingredients

Matured bananas (2-3) Grated coconut (2 cups) Curd (2 cups) Green chillies (2-3) Fenugreek seeds (1/2 tsp) Mustard seeds (1 tsp) Jeera (1 tsp) Curry leaves (a few branches) Turmeric powder (1/2 tsp) Pepper powder (1/2 tsp) Oil or ghee (for tempering) Rice (for serving)

Preparation

Start by peeling and slicing the bananas into small bits. Grind the grated coconut with green chillies and jeera to make a paste. In a heavy-bottomed pan, mix the grated coconut paste, curd, turmeric powder, and pepper powder. Cook until the liquid content is reduced and the mixture is thick. Add the sliced bananas and cook for another 5-7 minutes. Once the bananas are cooked, discard the liquid and process the banana and coconut mixture together to a smooth paste. In a separate pan, temper mustard seeds, fenugreek seeds, and curry leaves with a little oil or ghee. Add the ground paste and mix well to form a thick curry. Serve the Nendra Pazham Pulissery with steamed rice and some Pavakkai Poriyal and Elai Vadam for a healthy and nutritious meal.

Kaalan is another unique Kerala dish that is commonly enjoyed during festive meals like a sadya. A sadya is a traditional Malayalam vegetarian meal served on banana leaves and often includes various delicacies. Let’s learn how to prepare this authentic dish!

Ingredients

Ripe raw plantains (2-3) Green chillies (2-3) Jeera (cumin seeds) (1 tsp) Turmeric powder (1/2 tsp) Black pepper powder (1/2 tsp) Mustard seeds (1 tsp) Curry leaves (a few bunches) Buttermilk (1 cup) Grated coconut (1/2 cup) (for tempering) Oil or ghee (for tempering) Rice (for serving)

Preparation

Boil the buttermilk with turmeric powder and black pepper powder for about 10-15 minutes until most of the liquid content evaporates. Cut the plantains into large pieces and pre-cook them in salted water. Add the pre-cooked plantains to the thickened buttermilk mixture. In a separate pan, grind grated coconut with green chillies and cumin seeds to make a paste. Add this paste to the plantain buttermilk mixture and mix well to form a thick curry. In a separate pan, temper mustard seeds, curry leaves, and fenugreek seeds with a little oil or ghee. Heat the above tempering and pour it into the kaalan curry. Mix well and cook for another 2-3 minutes. Serve the kaalan on a steamed banana leaf with steamed rice and some sambar or rasam for a complete sadya experience.

Conclusion

Kerala cuisine is a vibrant tapestry of flavors, and these two dishes - Nendra Pazham Pulissery and kaalan - are just the tip of the iceberg. They are not only delicious but also rich in cultural heritage. Whether you're a local or just a food enthusiast, these recipes are sure to bring a smile to your face and your taste buds to life!

Keywords

Unique food recipes, Nendra Pazham Pulissery, Kaalan recipe, Kerala cuisine