Peel ripe plantain and remove the skin using a sharp knife. Cut plantain into 1 ½ inch pieces.

Boil 2 cups water in sauce pot and add cut plantain pieces, turmeric powder, Chili powder and salt and cook them until they become soft not mushy,( it takes about 15 minutes ). One they are cooked remove ¾th of water from the pot and set aside.

Mean time grind grated coconut with Green chili and cumin seeds and ¼ cup water to form a fine paste.

Add the ground paste into cooked plantain and boil for another 3 minutes or you see small bubbles coming in the top.

Lower the flame and beaten yogurt and let simmer for another 2 minutes without letting them boil. Check salt and spices and switch off the flame.

In a small pan heat coconut oil and add mustard seeds, red chili halves and curry leaves, once mustard seed starts spluttering remove from the fire and add to cooked plantain pulissery.

Enjoy with rice and any side dish.