Pulissery is a sweet and sour curd based curry which is flavoured with ground coconut and few spices. This dish is common and the most unavoidable dish for Kerala meals. It can also be prepared with vegetables like ashguard, raw papaya, raw plantain, yam, brinjal, cucumber etc or fruits like pineapple, mango, ripe plantains etc. Sour curd is used for preparing pulissery.
Ingredients
1. Pineapple cubed – 2 cup
2. Turmeric powder – 1 tsp
3. Red chilli powder – ½ tsp
4. Pepper powder – ½ tsp
5. Jaggery – 1 Tbsp (optional)
6. Curd – 2 cups
7. Curry leaves
8. Salt
For paste
1. Grated coconut – 1 cup
2. Green chilli – 3
3. Garlic – 4-5 cloves (optional)
4. Cumin seeds – 1 tsp
For tempering
1. Mustards seeds – 1 tsp
2. Fenugreek seeds – ¼ tsp
3. Dry red chilli – 3
4. Shallots – 4-5
5. Ginger chopped – 1 tsp
6. Curry leaves
7. Coconut oil – 1 Tbsp
Preparation
1. Cook the pineapple pieces with turmeric powder, chilli powder, pepper powder and jaggery with ¼ cup of water on medium flame till it is soft.
2. Grind grated coconut, green chillies, garlic and cumin seeds to a fine paste with little curd and add to the cooked pineapple. Add salt and mix well. Cook it for 2-3 minutes on low heat.
3. Beat the curd and add to the curry stirring well on low heat. When it is about to boil remove from flame and keep aside.
4. Heat oil in a pan. Crackle mustard seeds. Add fenugreek seeds, curry leaves and red chillies. Saute and add shallots sliced, ginger. Fry it and pour over the curry.
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