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Main Course

Palak Pulissery

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1/4 kg Palak — sliced
1/4 cup Raw mango — sliced
1 nos Cucumber sliced, Vellarikka
1/2 tsp Turmeric powder
11/2 cup Coconut — sliced
1/2 tsp Cumin seeds (Jeerakam)
1 tsp Chilly powder
1 nos Shallots (kunjulli)
1/4 tsp Mustard
1/2 tsp Fenugreek seeds
1 nos Dry chillies
Salt, to taste

Preparation

Step 1
For preparing palak pulissery, cook palak, raw mango, cucumber, turmeric and salt with required water.
Step 2
Grind coconut, cumin seeds, chilly powder and shallots.
Step 3
Cook mustard, fenugreek, dry chillies in oil. Mix the ground paste and cook well.
Step 4
Add the cooked vegetables and Stir everything together thoroughly.
Step 5
Palak pulissery is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Palak Pulissery

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1/4 kg Palak — sliced
1/4 cup Raw mango — sliced
1 nos Cucumber sliced, Vellarikka
1/2 tsp Turmeric powder
11/2 cup Coconut — sliced
1/2 tsp Cumin seeds (Jeerakam)
1 tsp Chilly powder
1 nos Shallots (kunjulli)
1/4 tsp Mustard
1/2 tsp Fenugreek seeds
1 nos Dry chillies
Salt, to taste

Preparation

Step 1
For preparing palak pulissery, cook palak, raw mango, cucumber, turmeric and salt with required water.
Step 2
Grind coconut, cumin seeds, chilly powder and shallots.
Step 3
Cook mustard, fenugreek, dry chillies in oil. Mix the ground paste and cook well.
Step 4
Add the cooked vegetables and Stir everything together thoroughly.
Step 5
Palak pulissery is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.