By: Toshita Sahni
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Pulissery, also called Moru Curry, is a traditional Kerala curry with a buttermilk/curd base. It's often served as part of the grand festive feast known as Onam Sadhya.
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There are different ways to cook pulissery at home (some versions have pineapple, mango and other key ingredients). Here's an easy pulissery recipe for Onam:
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1 cup curds
1 cup coconut, grated
1 cup cooked ash gourd, cubed (optional)
4 shallots, chopped
4 garlic cloves
2 sprigs curry leaves
1-inch ginger
2 green chillies
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2 dried red chillies, broken
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp cumin seeds
2 tbsp coconut oil
1/2 tsp turmeric
1-2 tsp salt, or to taste
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Grind the coconut, 2 garlic cloves (chopped), cumin seeds, slit green chillies and turmeric powder together to form a smooth paste. Set aside.
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Churn the curds with 1 cup of water to make fresh (plain) buttermilk. Set aside.
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In a heavy-bottomed kadhai, heat oil and add the mustard seeds, fenugreek seeds and red chillies. Cook on low to medium flame.
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Once they splutter, add the curry leaves, chopped ginger, garlic and shallots. Saute until the onions begin to change colour.
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Add the coconut paste prepared earlier, along with salt and the ash gourd. Combine the ingredients well. Cover to cook for 2 minutes.
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Pour the buttermilk into this mixture, stirring continuously. Don't allow it to boil (or the curd will split). Your pulissery is ready to be relished!
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For more Onam Sadhya recipes
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