Pulissery with Kerala Nendran and Mango with Karamani Sundal with Fresh Coconut
⏱️ 15m Prep🔥 45m Cook
Primary Dish
Pulissery with Kerala Nendran and Mango
Ingredients
- • 150 g Ripe Mango chunks
- • 100 g Kerala Banana slices
- • 200 ml Thick Yogurt
- • 50 g Grated Coconut
- • 0.5 tsp Turmeric powder
- • 0.5 tsp Mustard seeds
- • 2 Dry Red Chillies
- • 5 Curry leaves
Cooking Steps
1
Pressure cook banana with turmeric and water for one whistle.
2
Blend coconut with mustard seeds until smooth.
3
Add mango and coconut paste to banana, boil briefly.
4
Whisk yogurt, fold into mixture on low heat.
5
Temper mustard seeds, chillies, and curry leaves in oil. Pour over.
The Perfect Pairing
Karamani Sundal with Fresh Coconut
Ingredients
- • 250 g Black-eyed peas
- • 50 g Fresh grated coconut
- • 1 tbsp Coconut oil
- • 1 tsp Mustard seeds
- • 1 tsp Urad dal
- • 2 Green chillies
- • 0.25 tsp Hing
Cooking Steps
1
Pressure cook black-eyed peas until soft but firm.
2
Heat oil, add mustard seeds, urad dal, and hing.
3
Sauté chopped green chillies and curry leaves briefly.
4
Add cooked peas and stir on high heat.
5
Garnish with generous fresh coconut and mix well.