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My Recipes >Vegetarian > Pulissery

 

Pulissery


Ingredients:

1. Curd : 500 grams
2. Coconut : 1/2 (grated)
3. Green chillies : 5-6
4. Turmeric powder : 1/8 teaspoon
5. Cumin Seeds : 1/4 teaspoon
6. Salt : to taste


For garnishing:
Coconut oil : 1 teaspoon
Mustard seeds(sarason) : 1/2 teaspoon
Fenugreek seeds : 1/4 teaspoon
Curry leaves : 2 strands
Red chillies : 2


Method of preparation:

Beat the curd and keep aside. Grind the coconut, green chillies, cumin seeds to a fine paste. Add to the beaten curd. Mix the curd, coconut paste, salt and turmeric powder and bring to a boil on medium fire, stirring the mixture constantly. Remove from fire and keep stirring till it cools down slightly. Heat 1 teaspoon coconut oil in a frying pan. Add the mustard seeds, Red chillies(broken in two) and the curry leaves. When the mustard seeds crackle, add the fenugreek seeds and remove from fire. Add this garnish to the pulissery and mix well. Serve with boiled rice.


 

Quick Pulissery


Ingredients:



1. Curd : 500 grams
2. Tomato : 4(cut into small pieces)
3. Green Chillies: 6-8
4. Turmeric powder : 1/8 teaspoon
5. Salt : to taste


For garnishing:
Coconut oil : 2 teaspoon
Mustard Seeds(sarason) : 1/4 teaspoon
Curry leaves : 2 strands
Fenugreek seeds : 1/2 teaspoon
Kerala Onion : 2 /onion : 1 small


Method of preparation:

Heat 1 teaspoon oil in a frying pan. Add fenugreek seeds. When it crackle, add cut tomatoes and green chillies and saute till tomatoes become tender. Add 2 cups of water, turmeric powder and salt to taste and bring to a boil. Allow it toboil for 2 minutes . Remove from fire and cool. Blend the cooked tomatoes and curd in a mixie. Pour into a serving bowl. Heat the remaining oil in a frying pan. Add the mustard seeds and curry leaves. When the mustard seeds crackle, add the finely cut onions and fry till golden brown. Pour the garnish into the curd tomato mixture. Mix well and serve.


 

Quick Pulissery with Mango


Ingredients:

Curd : 1 cup
Ripe mango : 1
Red chillies : 2
Fenugreek seeds : 1/4 teaspoon
Mustard seeds(sarason) : 1/2 teaspoon
Turmeric powder : A pinch
Curry leaves : 1 strand
Onion (Optional) : 1 small(chopped)
Coconut oil : 1 tsp.
Salt : to taste


Method of preparation:



Wash and clean the mango. Remove the skin and make a pulp of the mango. Beat the curd and add to the mango pulp. Add 1 cup of water, salt, turmeric powder and mix well. In a frying pan heat the oil. Add mustard seeds, curry leaves and red chillies. When the mustard seeds crackle, add fenugreek seeds and chopped onions and saute till golden brown. Add the mango-curd mixture and bring to a boil, stirring constantly. Remove from fire and stir till the pulissery becomes a little cool. The dish is ready to serve.

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