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 :)

Other Sadhya recipes:

Beans Thoran

Beetroot Thoran
Cabbage Thoran

Mathanga Erissery

Mathan Erissery | Mathan Vanpayar Erissery

Mampazha Pachadi | Pazhutha Manga Pachadi

Mambazha Pulissery | Mambazha Kaalan

Chembu Kumbalanga Moru Kootan | Taro-Ash Gourd Pulissery

Sambar | Kerala Style Varutharacha Sambar with no Coconut

Homemade Ada for Adapradhaman

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