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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Curd(thick and sour) - 2 cups
- Grated Coconut - 1/2 cup
- Green chillies - 2 nos
- Garlic pod - 1 no
- Cumin seeds(Jeerakam) - 1 1/2 tsp
- Small onions(Kunjulli) - 1 no
- Turmeric powder - 1/2 tsp
- Coconut oil - 2 tbsp
- Mustard seeds - 1 tsp
- Cumin seeds - 1 tsp
- Fenugreek seeds(Uluva) - 1/2 tsp
- Curry leaves - 2 tbsp
- Fenugreek powder(roasted) - 1/2 tsp
- Sugar - 3/4 tsp
- Salt(As reqd) -
- Water - 1/2 cup
Ingredients
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Instructions
- Grind together coconut, green chillies, garlic, 1/2 tsp cumin seeds, small onion and turmeric powder into a fine paste.
- :- After beating , the mixture should be of medium consistency. IF NEEDED, add 1/2 cup water along with this curd mixture.
- Heat oil in a pan.
- Splutter mustard seeds.
- Add 1 tsp cumin seeds along with fenugreek seeds and curry leaves and mix it well.
- Pour the curd mixture into the pan and keep it on a medium flame, stirring continuously, until it becomes warm.
- :- NEVER ALLOW THE CURD MIXTURE TO BOIL.
- Remove it from fire and sprinkle roasted fenugreek powder over the Pulissery and mix it well.
- :- Serve hot with rice.
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5 comments
Thanks for the recipe…My grandmother used to make this but instead of green chilly she use dry red chilly
Thanks for the recipe came out very well 🙂
y cumin listed twice
Hi, Cumin is listed twice, Ist to grind it along with coconut, and II to splutter along with mustard.
I prepared this recipe today .it was a good recipe