Pazhampori Ozhichu Curry
A delightful and unique specialty from Kerala featuring ripe plantains simmered in a spiced, roasted coconut and tamarind gravy. This dish offers a harmonious balance of sweet, tangy, and earthy flavors.
40min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Dry roast grated coconut, dry red chillies, coriander seeds, cumin seeds, fenugreek seeds, and shallot until golden brown, then grind to a smooth paste with a little water.
2
In a clay pot or heavy-bottomed pan, cook the cubed ripe plantains with turmeric powder, tamarind extract, and salt until tender.
3
Add the ground coconut paste to the cooked plantains and mix well, adjusting consistency with water.
4
Simmer the curry on low heat for about 5 to 7 minutes until the flavors meld together.
5
In a separate small pan, heat coconut oil, splutter mustard seeds, and add curry leaves before pouring the tempering over the curry.
6
Serve hot with steamed Kerala matta rice.
Ingredients
2 ripe plantains (nendran pazham), peeled and cubed
1 cup grated coconut
4 dry red chillies
1 tbsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1 small shallot
A small lemon-sized ball of tamarind, soaked and extracted
1/2 tsp turmeric powder
1 tbsp coconut oil
1 tsp mustard seeds
A sprig of curry leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.