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Main Course

Pulissery(Kachiya Moru)

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

2 cup Curd thick and sour
1/2 cup Coconut — grated
2 nos Green chillies
1 nos Garlic pod
11/2 tsp Cumin seeds (Jeerakam)
1 nos Small onions (Kunjulli)
1/2 tsp Turmeric powder
2 tbsp Coconut oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Fenugreek seeds (Uluva)
2 tbsp Curry leaves
1/2 tsp Fenugreek powder — roasted
3/4 tsp Sugar
Salt, to taste
1/2 cup Water

Preparation

Step 1
Grind together coconut, green chillies, garlic, 1/2 tsp cumin seeds, small onion and turmeric powder into a fine paste.
Step 2
Beat the curd by adding this paste, salt and sugar.
Step 3
After beating, the mixture should be of medium consistency. IF NEEDED, add 1/2 cup water along with this curd mixture.
Step 4
Warm the oil in a pan.
Step 5
Let the mustard seeds crackle.
Step 6
Add 1 tsp cumin seeds along with fenugreek seeds and curry leaves and mix it well.
Step 7
Pour the curd mixture into the pan and keep it on a medium flame, stirring continuously, until it becomes warm.
Step 8
NEVER ALLOW THE CURD MIXTURE TO BOIL.
Step 9
Remove it from fire and sprinkle roasted fenugreek powder over the Pulissery and mix it well.
Step 10
Serve while still hot with 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

Pulissery(Kachiya Moru)

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

2 cup Curd thick and sour
1/2 cup Coconut — grated
2 nos Green chillies
1 nos Garlic pod
11/2 tsp Cumin seeds (Jeerakam)
1 nos Small onions (Kunjulli)
1/2 tsp Turmeric powder
2 tbsp Coconut oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Fenugreek seeds (Uluva)
2 tbsp Curry leaves
1/2 tsp Fenugreek powder — roasted
3/4 tsp Sugar
Salt, to taste
1/2 cup Water

Preparation

Step 1
Grind together coconut, green chillies, garlic, 1/2 tsp cumin seeds, small onion and turmeric powder into a fine paste.
Step 2
Beat the curd by adding this paste, salt and sugar.
Step 3
After beating, the mixture should be of medium consistency. IF NEEDED, add 1/2 cup water along with this curd mixture.
Step 4
Warm the oil in a pan.
Step 5
Let the mustard seeds crackle.
Step 6
Add 1 tsp cumin seeds along with fenugreek seeds and curry leaves and mix it well.
Step 7
Pour the curd mixture into the pan and keep it on a medium flame, stirring continuously, until it becomes warm.
Step 8
NEVER ALLOW THE CURD MIXTURE TO BOIL.
Step 9
Remove it from fire and sprinkle roasted fenugreek powder over the Pulissery and mix it well.
Step 10
Serve while still hot with 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.