Pulissery is a signature Kerala curry made with curd. It is served as the last curry of the Onam Sadhya before serving the pradhaman (desert). Some of its close relatives from other states include Moru Curry from Tamil nadu and Kadhi from Punjab, Rajasthan and Gujarat.
Pulissery is made with different vegetables. The vegetable is first cooked with salt and turmeric powder. A ground paste of coconut, cumin seeds, garlic and green chilly is added. Later beaten curd is added and cooked on low flame for few minutes. Finally a seasoning is done with the aromatic coconut oil.
Sour butter milk- 1 cup
Grated Cocunut – 1/2 cup
Green chillies – 4
Jeera (Cumin Seeds) – 1 tsp (optional)
Turmeric Powder – 1 tsp
Fenugeek seeds/Vendhayam – 1/4 teaspoon
Coconut Oil – 1 teaspoon
Mustard seeds – 1 teaspoon
Few Curry Leaves.
Mix butter milk or curd with turmeric powder, salt and fenugreek seeds. Grind the cocunut, chillies and jeerato a fine paste. Add the ground paste to the sour butter milk mixture and mix well. In a pan, add the coconut oil and once it is warm, add the mustard seeds and curry leaves. Now, add the buttermilk mixture and cook till before it starts boiling. You need to switch off the stove just when it is cooked that is before boiling stage cos it may curdle if you allow to you boil much.
Note: You may add sauted and cooked vegetables like okra to the above pulissery or morkuzhambu