Friday, 21 June 2013

Pulissery | Kachiya Moru | Mor Kuzhambu

Curd in coconut sauce, tempered with fried shallots



After a month & a half of heavy & heavenly food, I am on a seriously low diet nowadays.. Laying low, you could say ;) A simple veg gravy with a veg stir fry & an occasional pappad seems to be the perfect idea for lunch. The calories that I have accumulated over the vacation seems to compensate both my stomach as well as heart ;) So the recipe of the day is a simple gravy in curd - Pulissery, which is also a must for a Sadhya in Kerala..

The name Pulissery always reminds me of my BFF 'P'. We were 'THE TWINS' in college.. Give her a plate full of rice & Pulissery, she is the happiest person on earth. How we both used to savor the Pulissery-rice-fried sardine combo lunch of our hostel !! Bliss :) By the  way, we had an awesome mess in our hostel !! Nothing can beat that mess till date :) Even after college days when I call her up, these statements would never miss our conversation
Me:  'Entha ennathe menu ?' 
She:  'Ohh, Pulissery um Avial um undu.. Athu vechu adjust cheyyam ;)'

So let's see how to make this favorite of ours :)





Recipe Source: Ma

Serves: 3-4 persons

I Took: 25 minutes



I Used:

Curd - 1 cup
Shallots - 5-6 no
Mustard - ½ tsp
Fenugreek  - ½ tsp
Asafoetida - ½ tsp
Turmeric powder - ½ tsp
Curry leaves - A sprig
Oil - 2 tsp
Salt - As Needed

To Grind:

Grated Coconut - A handful 
Ginger - An inch piece
Cumin seed - ½ tsp
Green Chilly - 2 or 3 no

The Way:

  1. Grind the ingredients under 'To Grind', preferably green chilly towards the end. This is to retain the flavor & hotness of the green chilly
  2. Beat the curd (in a mixie or using a whisk or spoon) so that it is liquidy with no lumps. You may also add water as required depending on the consistency of the curd. I had to add ½ cup of water 
  3. Heat oil in a pan. Splutter mustard. Add fenugreek, shallots, asafoetida, curry leaves, turmeric powder, salt and saute
  4. Once the shallots turn slight brown, add the ground paste and saute till the raw smell goes off. This may take around 3-4 minutes
  5. Now simmer the flame to low. Add the curd and stir. Do not allow it to boil. Once the curd has mixed well with the coconut paste, remove immediately from flame 
Cheers,
Chitz

39 comments:

  1. what a simple dish ! i am bookmarking this for next week.

    ReplyDelete
    Replies
    1. Chitz I cooked this last night. i was so tasty. thanks for sharing the recipe.

      Delete
    2. I'm really happy Tanushree :) Thanks for dropping in to let me know :)

      Delete
  2. I love this recipe and am surely trying this weekend. Loved your clicks too.

    ReplyDelete
  3. This is simply divine. I wish this recipe would have come earlier. I had the curd but have to buy the other ingredients, the coconut especially. You think desiccated coconut should be ok? I have it at home and if possible, I will try tomorrow for our lunch. Was going mad trying to decide what to cook and here comes your gorgeous gravy.

    ReplyDelete
    Replies
    1. Dessicated works fine Nava, but fresh coconut is the best !!

      Delete
  4. Lovely chitz especially the second picture... :) miss home when I see this.

    ReplyDelete
  5. Hey loved reading the story - your hostel story! You probably are the only gifted one who says Hostel food was divine! Mine was pathetic, HaHa!!
    Pulissery looks perfect, creamy and colorful! Love the clicks too! The yellow mat background looks just perfect for the shots.
    In my household, for Mor Kuzhambu they add some veggie like lauki , okra...etc. But i like the plain version, because it is very rich, creamy with no veggie disturbance :-)

    ReplyDelete
    Replies
    1. Yes dear, at our place too they add veggies, but I too like the plain one better :)

      Delete
  6. Loved the color and the taste will for sure be amazing!Nice ingredients
    http://ashsdelicacies.blogspot.ca/

    ReplyDelete
  7. i love pulicheri...this is tempting me for rice

    ReplyDelete
  8. I wonder how pulissery is also different in this small Keralam. Though it is like an everyday curry here I don't add shallots or ginger.

    ReplyDelete
    Replies
    1. Yes Meena.. I too have seen different variations of it :)

      Delete
  9. Love it and my favorite. My mom will prepare once in a week.

    ReplyDelete
  10. Love this wonderful more kuzhambu, lovely clicks chitz... very inviting and tempting

    ReplyDelete
  11. Simple easy and yummy recipe.. lovely clicks

    ReplyDelete
  12. looks so flavorful and delicious! lovely clicks :) the fry on the side looks tempting too :)

    ReplyDelete
  13. Adipoli, Hostel mess kollam ennu adyamayi Kelkunnu.

    ReplyDelete
  14. Your hostel food was good??? I'm hearing such a statement for the first time in my life! It must have been really good then. Mine was mostly bad.

    Love that pulissery of yours - So inviting :) We prepare it in a bit different way though.

    ReplyDelete
    Replies
    1. Ohh yeah.. It is a wonder, but we enjoyed our 4 years to the core der :)

      Delete
  15. curry looks relishing and delicious with awesome presentation dear...

    ReplyDelete
  16. Pulissery with Inji Puli, would be such a nice Sunday lunch. Good looking curry.

    ReplyDelete
    Replies
    1. I know.. Now u r tempting me :)

      Delete
  17. Nice and simple recipe.. Loved it Chitz :-)

    ReplyDelete
  18. Looks so vibrant ! Love it's texture and color.

    ReplyDelete
  19. Love coconut ANYTHING! This looks so very flavourful!

    ReplyDelete
  20. even i could have rice with just this, chitz! love dat conversation - ennentha meenu?? classic!!! hehe...

    ReplyDelete
  21. Love pulissery..perfect with rice..

    ReplyDelete
  22. There are so many variations of this yogurt based curry, right? I like your recipe too, it is such a comfort food.

    ReplyDelete
    Replies
    1. Yup.. Umpteen number of variations :) Thanks dear !!

      Delete
  23. Thanks everyone for your heartfelt comments & words :)

    ReplyDelete
  24. This comment has been removed by the author.

    ReplyDelete
  25. First time I hear someone saying the hostel food is good, lucky you.
    Poor my daughter is suffering with lousy food.

    This is such an easy and comforting recipe. For me new was the add up of shallots fried. Prob I should try this next time this way too.

    ReplyDelete

Thank you for stopping by !! I am really happy that you take time to let me know how you feel :-)