Pulissery (Moru Curry)
Pulissery (Moru Curry)
- Butter milk (മോര്) – 2 Cup
- Ash gourd OR Pappaya OR Cucumber (കുമ്പളങ്ങ/പപ്പായ/വെള്ളരിയ്ക്ക) sliced – 1 Cup
- Shallot (ചെറിയ ഉള്ളി) – 4 Nos
- Grated coconut (തേങ്ങ ചിരണ്ടിയത്) – ½ Cup
- Cumin seeds (ജീരകം) – ½ Tea spoon
- Garlic (വെളുത്തുള്ളി) – 2 Cloves
- Curry leaves (കറിവേപ്പില) – 1 Sprig
- Green chilli (പച്ചമുളക്) – 2 Nos
- Chilli powder (മുളകുപൊടി) – 1 Tea spoon
- Turmeric powder (മഞ്ഞള്പൊടി) – 1 Pinch
- Mustard seeds (കടുക്) – ½ Tea Spoon
- Fenugreek seeds (ഉലുവ) – ¼ Tea Spoon
- Dry red chillies (വറ്റല്മുളക്) – 2 Nos
- Cooking oil (എണ്ണ) – 2 Table spoon
- Water (വെള്ളം) – 1 Cup
- Salt (ഉപ്പ്) – To taste
- Slice Ash gourd OR Pappaya OR Cucumber, green chilli (slice length wise) and shallots.
- Grind grated coconut, cumin seeds and garlic into a paste.
- In a vessel, cook (covered) Ash gourd/Pappaya/Cucumber by adding green chillies, turmeric powder, salt and 1 cup of water on medium heat till done.
- Reduce the flame to low and put ground mix and stir it. To this add butter milk and combine it. Remove from the flame before it starts boiling (take care not to overheat it after adding butter milk). Taste for salt.
- Heat 2 table spoon of coconut oil in a frying pan and put mustard and fenugreek seeds. When it splutters, reduce the flame and put broken dry red chillies, shallots and curry leaves. Saute it till the shallots turns golden brown. To this add red chilli powder and stir it for few seconds.
- Add this to the prepared pulissery and serve it with boiled rice.
Author: Shaan Geo
Myself, Shaan Geo basically a Software Engineer started my career in IT Industry. I have had a passion for food and cooking from an early age. This habit made me keep an eye out for the new variants of food and the different cuisines where ever I go. According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.
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