Pulissery is one of the traditional dish .It is used in sadhyas and is a main curry  in onam sadhyas too. Pulissery is a traditional Kerala dish made using curd and grated coconut.It is used with plain rice as well.Here is a very simple recipes to make a delicious pulissery.

Ingredients

Buttermilk – 2 cups
Turmeric Powder – a pinch
Pappaya/cucumber-1 cup
Salt – as needed

To grind
Coconut – 3/4 cup
Garlic – 3-4
Cumin seeds – 1/2 tsp
Green Chillies – 1 or 2
Onion- 2-3

For tempering
Mustard seeds – 1/4 tsp
Shallot onions – 4-5 (chopped)
Dry red chillies – 1 or 2
Fenugreek seeds – 1/8 tsp
Curry Leaves – 1 strand
Oil – 3 tblsp

Method

• Take a pressure cooker or a heavy bottomed pan and add 3-4 cups of water, garlic clove, salt and turmeric powder to the papaya/cucumber. Cook till it is soft and mashy.
• In the meanwhile, grind together the grated coconut, cumin seeds and green chillies with required water.
• Once the vegetable is cooked, add this ground paste and cook for another 5 minutes.
• Finally add the buttermilk and required salt. Keep stirring continuously for the next 5 minutes till the curry gets warmed up. Do not let it come to a boil .
• While the vegetable is simmering, heat a small pan in another stove. Add oil and splutter the mustard seeds. Add the sliced shallots and fry till golden brown. Add the curry leaves and dry red chilly and switch off.
• Add this tempering on the curry and switch off.

Notes
You could use Raw Mango, Raw banana, Pineapple, Papaya, Ashgourd, Pumpkin, Okra ,cumber etc.

Pulissery

 

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

Author: Neena

Recipe type: Side dish

Cuisine: South Indian

Serves: 5-7

Ingredients

• Buttermilk - 2 cups
• Turmeric Powder - a pinch
• Pappaya/cucumber-1 cup
• Salt - as needed
• To grind
• Coconut - ¾ cup
• Garlic - 3-4
• Cumin seeds - ½ tsp
• Green Chillies - 1 or 2
• Onion- 2-3
• For tempering
• Mustard seeds - ¼ tsp
• Shallot onions - 4-5 (chopped)
• Dry red chillies - 1 or 2
• Fenugreek seeds - ⅛ tsp
• Curry Leaves - 1 strand
• Oil - 3 tblsp

Instructions

1. • Take a pressure cooker or a heavy bottomed pan and add 3-4 cups of water, garlic clove, salt and turmeric powder to the papaya/cucumber. Cook till it is soft and mashy.
2. • In the meanwhile, grind together the grated coconut, cumin seeds and green chillies with required water.
3. • Once the vegetable is cooked, add this ground paste and cook for another 5 minutes.
4. • Finally add the buttermilk and required salt. Keep stirring continuously for the next 5 minutes till the curry gets warmed up. Do not let it come to a boil .
5. • While the vegetable is simmering, heat a small pan in another stove. Add oil and splutter the mustard seeds. Add the sliced shallots and fry till golden brown. Add the curry leaves and dry red chilly and switch off.
6. • Add this tempering on the curry and switch off.

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