Pullisseri(buttermilk curry with coconut ground paste)

Name: Pullisseri(buttermilk curry with coconut ground paste)
Total time: 900 s
Yield: 4person
Cuisine: Indian
Ingredients: 2 cup Yogurt/curd; 2 cup Water; 1/2 cup fresh grated coconut; 3-4 tbsp water to make paste; 1-2 no Green chilli; 1 no Ginger small piece; 1/2 tsp Roasted cumin seed powder; 2 tbsp coconut oil; 1 tsp mustard seeds; 1 tsp haldi / turmeric; 1/8 tsp hing / asafoetida; 1/2 tsp fenugreek powder; 5-6 no Curry leaves; 3-4 no Shallots sliced; 1-2 no Dry red chilli; as per taste Salt; 1 tbsp coconut oil; 1 tsp red chilli powder; 1 tsp mustard seeds; 4-5 no Curry leaves; 2-3 tbsp Chopped coriander leaves

Ruchi Sharma @Panky_1234

Vietnam

#indiankitchen
Pullisseri (Buttermilk Curry with coconut ground paste) is a simple and tasty traditional recipe from Kerala. It is a mild spicy curry with yogurt, coconut and spices.

Ruchi Sharma @Panky_1234

Vietnam

#indiankitchen
Pullisseri (Buttermilk Curry with coconut ground paste) is a simple and tasty traditional recipe from Kerala. It is a mild spicy curry with yogurt, coconut and spices.

Saved

Ingredients

15 minutes

4person

Ingredients for making pullisseri:-
2 cupYogurt/curd
2 cupWater
1/2 cupfresh grated coconut
3-4 tbspwater to make paste
1-2 noGreen chilli
1 noGinger small piece
1/2 tspRoasted cumin seed powder
2 tbspcoconut oil
1 tspmustard seeds
1 tsphaldi / turmeric
1/8 tsphing / asafoetida
1/2 tspfenugreek powder
5-6 noCurry leaves
3-4 noShallots sliced
1-2 noDry red chilli
as per tasteSalt
For tempering:-
1 tbspcoconut oil
1 tspred chilli powder
1 tspmustard seeds
4-5 noCurry leaves
For garnish :-
2-3 tbspChopped coriander leaves

Saved

Steps

15 minutes

1

Steps for preparing pullisseri:-
2

In a mixer jar, place 1/2 cup of grated coconut, small piece of peeled ginger, 2 green chillies and ½ teaspoon roasted cumin seed powder.
3

Add little water to jar, and make a smooth paste.Keep aside.
4

In a blender add 2 cups of thick curd along with 2 cups of water and blend to make a buttermilk.
5

If you don't have blender use whisk to make buttermilk,but make sure you blend curd and water well.
6

Heat a pan over medium heat and add 2 tbsp of coconut oil.
7

Remove buttermilk in a big bowl or jar and keep aside to be used later.
8

To hot oil add 1tsp of mustard seeds and allow it to splutter.
9

Add shallots and saute it well till it turns golden in colour,then add 2 dry red chillies,1tsp haldi powder and 5-6 curry leaves.
10

Now lower the flame and add coconut paste.Stir well for just 2-3 minutes.
11

Add 1/8 tsp of hing and 1/2 tsp of fenugreek powder into it.Stir well.
12

Add buttermilk to the pan and stir
well.Make sure that stir continously and never let the buttermilk get boiled.
13

Switch off the flame immediately when you see buttermilk is about to boil.
14

Now prepare tempring,heat a small pan,add 1tbsp of coconut oil and mustard seeds,red chilli powder and curry leaves.
15

Mix well and pour it immediately to the curry.
16

Garnish with chopped coriander leaves,mix well and serve with boiled rice.