Pulissery

Pulissery: A subtly spiced coconut-yoghurt curry.

• Servings: 4-serving
• Time: 30 mins
• Difficulty: easy
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Pulissery: A subtly spiced coconut-yoghurt curry.

Summary

• Cuisine: kerala
• Course: side dish
• Cooking Time: 30 mins

Ingredients

1 cup Ash gourd   thinly sliced –  

3/4 cup Coconut –

1 – 2 Green chillies –

1/4 tsp Red chilli powder –

1/4 tsp Turmeric powder –

1/4 tsp Cumin seeds –

4 – 5 Fenugreek seeds –

2 Shallots –

1/4 tsp Ginger finely chopped –

cloves – 2 Garlic big

250 ml Slightly sour yoghurt –

Water

Salt

1 Curryleaves – stalk

1 tbsp Coconut oil –

1/4 tsp Mustard seeds –

pinch Fenugreek seeds -a

pinch Cumin seeds -a

2 Dry red chilli –

Steps

1. Add the sliced ash gourd/wintermelon to a claypot. Add about a cup of water and some salt and cook covered until 3/4th done.
2. In the meantime, grind grated coconut, green chillies(add or reduce), red chilli powder, turmeric powder, garlic, ginger, shallots, cumin seeds, 4-5 fenugreek seeds with some water to a smooth paste.

   

3. Beat the curd to smooth. set aside.
4. Once the ashgourd is 3/4th done, add the ground mixture, some water and salt(check and then add again) to the claypot and simmer for about 4-6minutes until the gourd is cooked through, taking care to stir occasionally. Remove from heat.
5. Add the beaten yoghurt while stirring constantly and keep stirring for about a minute gently until the gravy is smooth and creamy. This step is important otherwise the yoghurt could split when adding to the hot curry.
6. Heat coconut oil in a pan and crackle mustard seeds, add the fenugreek and cumin(both optional), dry red chilli, curry leaves and give them all a good stir and pour over the pulissery. Close with lid.

   

7. Serve with rice, vegetable thoran or beef fry, poppadum and pickle. Yum yum.