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Main Course

Chembu Pulissery

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

5 nos Chembu
3/4 tsp Turmeric powder
11/2 cup Curd
Lemon juice A little
Salt, to taste
1 tsp Mustard seeds
1 sprig Curry leaves
2 nos Dried red chillies (Kollamulaku)
2 cup Water
1 cup Coconut — grated
3 nos Dried red chillies (Kollamulaku)
1 tsp Cumin seeds (Jeerakam)
1 tsp Black peppercorns

Preparation

Step 1
Whip the curd well.
Step 2
Add some lemon juice to it and set aside for about 30 minutes.
Step 3
Peel the chembu and cut it into 2 inch pieces.
Step 4
Cook the chembu in water along with salt and turmeric, until the pieces are soft.
Step 5
Add the ground paste to this and let it boil.
Step 6
Add the whipped curd and give it a good stir.
Step 7
Turn off the heat immediately.
Step 8
Do not let it boil, after adding the curd.
Step 9
Heat a little oil in another pan.
Step 10
Add mustard seeds and when they allow to crackle, add dried red chillies and curry leaves and stir it once.
Step 11
Pour this on top of the curry.
Step 12
Goes well with steamed rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Chembu Pulissery

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

5 nos Chembu
3/4 tsp Turmeric powder
11/2 cup Curd
Lemon juice A little
Salt, to taste
1 tsp Mustard seeds
1 sprig Curry leaves
2 nos Dried red chillies (Kollamulaku)
2 cup Water
1 cup Coconut — grated
3 nos Dried red chillies (Kollamulaku)
1 tsp Cumin seeds (Jeerakam)
1 tsp Black peppercorns

Preparation

Step 1
Whip the curd well.
Step 2
Add some lemon juice to it and set aside for about 30 minutes.
Step 3
Peel the chembu and cut it into 2 inch pieces.
Step 4
Cook the chembu in water along with salt and turmeric, until the pieces are soft.
Step 5
Add the ground paste to this and let it boil.
Step 6
Add the whipped curd and give it a good stir.
Step 7
Turn off the heat immediately.
Step 8
Do not let it boil, after adding the curd.
Step 9
Heat a little oil in another pan.
Step 10
Add mustard seeds and when they allow to crackle, add dried red chillies and curry leaves and stir it once.
Step 11
Pour this on top of the curry.
Step 12
Goes well with steamed rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.