Pulissery recipe
Pulissery is a typical yogurt and coconut-paste based curry served in Kerala, particularly for Onam sadya.
Ingredients
- 1/3 cup of peeled washed, and cubed taro (chembu)
- 1/2 cup of yogurt or plain curd the more sour it is, the better
For grinding:
- 1/2 cup of fresh or frozen coconut
- 1/2 tsp of cumin seeds jeerakam
- 1 shallot ulli, chinna vengayam
- 1/2 tsp of red chilli powder
- 1/4 tsp of turmeric powder
For tempering:
- 1 tsp of coconut oil
- 1/2 tsp of black mustard seeds
- 4-5 grains of fenugreek seeds or uluva optional
- 1 red chilli torn into pieces
- A few curry leaves
Instructions
- Cook the taro in about 1 cup water until soft.
- Meanwhile, grind the coconut+cumin+shallot+turmeric+chilli powder to a smooth paste adding water
- When the taro has cooked (check if it breaks apart easily when you press with the back of a spoon or your fingertips), add the ground coconut paste to it and simmer for 3-4 mins.
- Meanwhile, beat the curd with 1/2 cup water until smooth. When the taro-coconut mixture has simmered for about 4 mins, turn off flame and add the beaten curd. Mix well.
- Heat oil in a small pan for tempering. Add the mustard seeds, fenugreek seeds (if using), red chillies, and curry leaves.
- When the mustard seeds pop, add the tempered ingredients to the curry. Mix well, add salt, and keep closed for the flavours to mingle until serving time.