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Pulissery

-Submitted by Dahlia on 18th May 2009

(Kalaan, Kerala Moru Curry, Buttermilk Curry)

Pulissery is a signature Kerala curry made with curd. It is served as the last curry of the Onam Sadhya before serving the pradhaman (desert). Some of its close relatives from other states include Mor Curry from Tamil nadu and Kadhi from Punjab, Rajasthan and Gujarat.

Pulissery is made with different vegetables. The vegetable is first cooked with salt and turmeric powder. A ground paste of coconut, cumin seeds, garlic and green chilly is added. Later beaten curd is added and cooked on low flame for few minutes. Finally a seasoning is done with the aromatic coconut oil.

Pulissery

Some of the traditional Pulisseries include:

  • Mampazha Pulissery (sweet ripe mangoes)
  • Pineapple Pulissery (Pineapple)
  • Nenthrapazham Pulissery (Banana or Plantain)
  • Kayaa (Vaazhakka) Pulissery (Raw Banana)
  • Vellarikka Pulissery (Cucumber) 
  • Ashgourd (Kumbaanga) Pulissery
  • Pumpkin (Mathanga) Pulissery

Other Pulisseries made these days include:

  • Yellow Squash Pulisssery
  • Zucchini Pulissery
  • Butternut Squash Pulissery
  • Bottlegourd (Dadiyanga/Curakkai) Pulissery
  • Raw Papaya Pulissery
  • Pacha Maanga Pulissery
  • Watermelon Pulissery

Here I have shared the recipe to make velarikka pulissery made with golden cucumber. You can take this general recipe and substitute with any vegetable of your choice or the one you have on hand.  Pulissery can be made plain without any vegetables too.

Ingredients

  • Buttermilk - 3 cups
  • Vellarikka (Golden Cucumber ) - 1 cup (about 200 grams chopped) 
  • Turmeric Powder - a pinch
  • Pepper Powder - 1/4 tsp
  • Salt - as needed

To Grind

  • Coconut - 3/4 cup
  • Garlic - 3-4
  • Cumin seeds - 1/2 tsp
  • Green Chilies - 1 or 2

For Tempering

  • Mustard seeds - 1/4 tsp
  • Shallot onions - 4-5 (chopped)
  • Dry red chilies - 1 or 2
  • Fenugreek seeds - 1/8 tsp
  • Curry Leaves - 1 strand
  • Oil - 3 tbsp

Method

  1. Grind together all the ingredients under 'to grind' to a coarse paste.
  2. Take the chopped vegetables in a pan with turmeric powder, salt, pepper powder and little water. Cook it for about 5-10 minutes till the veggies are soft. (If you do not want any vegetables, skip this step.)
  3. Once the water almost evaporates, add the ground paste and cook for another 2 minutes.
  4. Now 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. Switch off.
  5. Heat oil in another small kadai and splutter the mustard seeds, fenugreek seeds, dry red chilies and curry leaves.
  6. Add the chopped shallots to this and fry till it turns dark brown and crispy.
  7. Add this seasoning to the curry. Mix and serve.

Serving Suggestion

  • Pulissery is traditionally served with Kerala matta rice, thoran, mezhukuvarati and papadam.

Pulissery

Rice with Paruppu Curry, Vellarika Pulissery, Potato Fry, Aviyal and Onion Papad Thoran

Rice with Vellarika Pulissery, Potato Fry and Beans Carrot Poriyal

Pulissery With Rice

Other Curd (Yogurt) based Vegetarian Gravies

Pacha Manga Kichadi Pumpkin Kadhi Sambharam
Spinach Curd Curry
See more...


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Comments (4)

Person SAARDA BONDU   (September 16, 2013)
simple dishes goes rocking .... such amazing recipes posted in this. a grand salute to SIMPLE INDIAN RECIPES
Person Dahlia (S.I.R. Author)   (September 16, 2013)
Thank You saarda.
Person naraniuva nair   (September 16, 2013)
very nice recipes are given here ... iliked them
Person Dahlia (S.I.R. Author)   (September 16, 2013)
Thank You.

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