Pulissery
A cooling Tamil Brahmin yogurt-coconut curry, lighter and slightly sweeter than mor kuzhambu. Cooked with white pumpkin (poosanikai) or ash gourd, ground coconut-cumin paste and curd, finished with a coconut oil tempering. Served with rice on a hot summer day.
Ingredients
- Asafoetida — 1 g
- Curd — 350 g
- green chillies — 8 g
- Turmeric — 1 g
- methi seeds — 1 g
- dry red chillies — 1 g
- Fresh Coconut — 60 g
- Mustard Seeds (Black) — 3 g
- Cumin Seeds — 4 g
- Coconut Oil — 12 g
- Curry Leaves — 2 g
- Ash Gourd — 250 g (cubed-1-inch)
- salt — 5 g
Method
- Cube 250 g ash gourd into 1-inch pieces. Cook with 200 ml water, salt and turmeric until just tender (8 min) — pieces should hold shape.
- Grind 60 g grated coconut + 4 g cumin + 8 g green chilli to a smooth paste with little water.
- Add the ground paste to the cooked ash gourd. Simmer 3 minutes on low.
- Whisk 350 g curd until smooth. Switch off the flame, then slowly stir in the curd. Heat very gently for 2 minutes — do NOT boil.
- In a tempering pan, heat 12 g coconut oil. Splutter mustard seeds, fenugreek, dried red chilli, asafoetida and curry leaves.
- Pour tempering over pulissery. Cover and rest 5 minutes for flavours to merge. Serve with rice and a dry poriyal.
Common questions
- How many calories in one plate of Pulissery?
- 163 kcal per plate.
- How much cooking time?
- 33 min — 15 min prep, 18 min cooking.