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Main Course

Cucumber Tomato Pulissery | Vellarikka Pulissery

A styled, tangy flavored and slightly spicy curry. Packed with a ton of flavors from the coconut, cumin, chilies and tomato, this is a quick side dish to go with rice. You will find the dish served in grand Sadhyas.

Ingredientsfor 4 servings

1 Cucumber medium sized
3 nos Tomato
3 tsp Red chilli powder
Salt, to taste
1 tsp Turmeric powder
2 cup Curd
1/2 tsp Cumin seeds
1 tsp Mustard seeds
1/2 cup Coconut — grated
2 nos Green chilli
1/2 tsp Fenugreek
5-6 Curry leaves
4-5 Red chillies
2 tsp Coconut oil

Preparation

Step 1
Peel the Cucumber (Vellarikka) and cut it into small pieces (after removing the seeds) and keep the pieces separately.
Step 2
Wash the Tomatoes (Thakkaali) and cut them into medium sized pieces and keep the pieces aside.
Step 3
Grind the Coconut along with Cumin seeds, Green Chilly and some water and keep this paste separately.
Step 4
Change the Cucumber pieces into a cooking vessel/Pressure-cooker and add the Red Chilly powder, Turmeric powder and some Salt.
Step 5
Add 2 cups of Water also and cook the Cucumber pieces in medium flame. When the Cucumber pieces are cooked well, add Tomato pieces also, stir and cook the mix for about five minutes.
Step 6
Next, add the ground coconut and boil the mix for about another five minutes. Add the Curd (and some Salt also, if necessary) and stir it further (do not boil the mix further).
Step 7
Heat the oil in a Cheenachatti/Frying pan, burst the Mustard seeds and add the Fenugreek seeds, Curry leaves and Red Chilly pieces and fry them properly. Add the fried ingredients into the mix. The delicious pulissery dish is ready. The pulissery can be served with cooked Rice.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Cucumber Tomato Pulissery | Vellarikka Pulissery

Ingredientsfor 4 servings

1 Cucumber medium sized
3 nos Tomato
3 tsp Red chilli powder
Salt, to taste
1 tsp Turmeric powder
2 cup Curd
1/2 tsp Cumin seeds
1 tsp Mustard seeds
1/2 cup Coconut — grated
2 nos Green chilli
1/2 tsp Fenugreek
5-6 Curry leaves
4-5 Red chillies
2 tsp Coconut oil

Preparation

Step 1
Peel the Cucumber (Vellarikka) and cut it into small pieces (after removing the seeds) and keep the pieces separately.
Step 2
Wash the Tomatoes (Thakkaali) and cut them into medium sized pieces and keep the pieces aside.
Step 3
Grind the Coconut along with Cumin seeds, Green Chilly and some water and keep this paste separately.
Step 4
Change the Cucumber pieces into a cooking vessel/Pressure-cooker and add the Red Chilly powder, Turmeric powder and some Salt.
Step 5
Add 2 cups of Water also and cook the Cucumber pieces in medium flame. When the Cucumber pieces are cooked well, add Tomato pieces also, stir and cook the mix for about five minutes.
Step 6
Next, add the ground coconut and boil the mix for about another five minutes. Add the Curd (and some Salt also, if necessary) and stir it further (do not boil the mix further).
Step 7
Heat the oil in a Cheenachatti/Frying pan, burst the Mustard seeds and add the Fenugreek seeds, Curry leaves and Red Chilly pieces and fry them properly. Add the fried ingredients into the mix. The delicious pulissery dish is ready. The pulissery can be served with cooked Rice.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.