Pulissery - submitted by Dahlia on 05-18-2009 (Kalan, Kerala Moru Curry, Buttermilk Curry)
Ingredients
Buttermilk - 2 cups
Turmeric Powder - a pinch Vegetable (Raw Mango, Raw banana, Pineapple, Papaya, Ashgourd, Pumpkin, Okra) - 1 cup (chopped) - optional Pepper Powder - 1/4 tsp
Salt - as needed To grind
Coconut - 3/4 cup
Garlic - 3-4
Cumin seeds - 1/2 tsp Green Chillies - 1 or 2 For tempering
Mustard seeds - 1/4 tsp
Shallot onions - 4-5 (chopped)
Dry red chillies - 1 or 2
Fenugreek seeds - 1/8 tsp
Curry Leaves - 1 strand
Oil - 3 tblsp  Method
1. Grind together all the ingredients under 'to grind' to a coarse paste.
2. Heat oil in a kadai and splutter the mustard seeds, fenugreek seeds, dry red chillies and curry leaves.
3. Add the chopped shallots and fry till it turns dark brown and crispy.
4. Add the chopped vegetables with turmeric powder, salt, pepper powder and little water and let it cook for 5 minutes till the veggies are cooked. If you do not want any vegetables, skip this step. 5. Add the ground paste and saute for 2 minutes.
6. Finally add the buttermilk and required salt.
7. Keep stirring continuously for the next 5 minutes till the curry gets warmed up. Do not let it come to a boil.
8. Serve with rice, thoran and papadam.
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