Heat oil in a pan.

Add turmeric powder and sliced Nendra Pazham with salt.

Stir-fry until the bananas are soft and cooked through.

Grind coconut, green chillies, cumin seeds, and curry leaves with warm water into a smooth mixture.

Add the coconut mixture and yogurt to the cooked bananas.

Bring to a brisk boil and add salt to taste.

Boil for 3-4 minutes and turn off the heat.

For tempering, heat oil in a small pan.

Add mustard seeds and let them splutter.

Add curry leaves and urad dal.

Cook until the dal turns golden brown and crisp.

Pour the tempering over the Pulissery.

Transfer to a serving bowl and serve hot.