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
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 the 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.
28 comments on “Pulissery (Moru Curry)”
Hi Margaret, Thank you so much for leaving your comment here and also for your nice words of encouragement. Glad to know that you like Kerala foods. Hope to see you here often. Happy cooking 🙂
Too tastey shaan.. thnx
Thank you very much Maya 🙂
Thank u so much.. Its really helpful… I don’t know abcd of cooking.. Now am trying it with your help.. tnkz a loott..
You are welcome Reshma. It is pleasure to know that this place is helpful to you. Hope to see you here often. Happy cooking 🙂
Thanks Shaan for your recipes, they are all yummy, could you please tell us van paiyar recipe too…. god bless….
You are welcome Archana. I will try to include the van payar recipe as early as possible. Thanks for the feedback.
Hi chef, I tried this recipe last Saturday at home. My hubby liked it a lot although yoghurt is not his favorite. Thanks a lot.
Hi Priscilla, It is pleasure to know that you all loved this recipe. Thanks for finding time to share your feedback here.
Hi Shaan, In your step 1 you mentioned to Slice Green Chillies. But You never mentioned where to use them. Also Green Chillies is not part of Ingredients. Do we need to use green chillies?
Sateesh, I am sorry, it is my mistake. Please check the recipe, it is modified now.
Hi Shaan, I’m from Kerala and live in Bangalore. I liked the traditional pulissery made my mother, where the curd is very sour. But here in Bangalore, the curd we get in supermarkets are not sour like the curd we get in Kerala. Could you give me any tips to make curd sour?
Sreethi, Thanks for the comment. You can make the curd sour by keeping it in the room temperature for atleast one day before making pulissery.
Hi.. I need more veg recipes from you… As we are in the lenten season till easter we don’t eat non veg… your veg recipe’s are helping me out but I need more.. Thanks
Ferns, It is pleasure to know that the recipes posted here are helping you very much, especially in this lenten season. I will try to include more veg recipes soon. Thanks for taking time to share your feedback. Happy Easter in advance 🙂
Your recipes are very very nice I want kerala sweet dish.
Sheraz, Thanks for the comment. I will try to include more sweet dishes.
Thank u so much for your recipes… I had tried pullissery and lemon pickle yesterday and I am go’g to try other recipes too from this web page… thanks veryyyyyyyyyyy much sir…
You are welcome Sheethal. Really happy to see the list of items you tried from this website. See you here often. Have fun in the kitchen 🙂
How does a few month old colleague from AJCE and a hostel mate got help from you was a good coincidence… thanks… presently a Mariner and involved in bachelorhood cooking experience. Happy new year. Tips were awesome.
Anoop, Happy to meet you again. Hope you enjoying bachelorhood life 🙂 Thanks for the comment, see you here often.
I like your recipes very much & I am always ready to try the recipes, thank u so much for your recipes. Keep your passion for cooking.
Vjayarani, I am really happy to know that you love my recipes very much. Thank you very much for the feedback.
Dear Shaan, I love this.. Thanking you.
Shanima, Glad to know that you liked it. Hope to see you here often. Thank you.
Hello there! I’m basically from TN, and wanted to try Kerala cooking. I am glad to say that this recipe really did help me impress people who had tasted Kerala food. Thank you very much and keep posting more recipes.
Fatima, Thanks for trying this Pulissery recipe and also for leaving your feedback here. I will try to include more recipes. See you here often 🙂
Hi, thank you so much for your recipes. I have a friend from Kerala who is a great cook, but her recipes are in her head and she puts in ingredients according to taste – and this doesn’t work for me when I try to make them. Your recipes are wonderful and thank you so much for sharing them. Margaret from Ireland.