Pulissery - South Indian Yogurt Curry
For Tempering
For Paste
Other Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Sauté the Tempering Spices
Heat 2 tablespoons of coconut oil in a pot. Add 1/2 teaspoon of fenugreek seeds and 1 teaspoon of mustard seeds. Once they splutter, add 3 chopped green chillies, 3 chopped dried red chillies, a sprig of curry leaves, and 4 sliced shallots. the mixture until the shallots turn pink and soft.
Prepare the Coconut-Curd Paste
While the is cooking, take 1.5 cups of grated fresh coconut and 1 teaspoon of cumin seeds in a grinder. Grind it to a fine paste. Then, add 2 cups of curd (yogurt) to the grinder and blend again until a smooth, fine paste is formed.
Combine and Simmer
Add the prepared coconut-curd paste to the pot with the . Rinse the grinder jar with 1/2 liter of water and add this water to the pot. Stir well to combine. Add 1/4 teaspoon of turmeric powder and salt to taste. Bring the pulissery to a boil on a low flame, stirring constantly to prevent the curd from curdling.
Serve
Once the pulissery comes to a boil and thickens slightly, it is ready to serve. Enjoy it hot with rice, papad, and pickle.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
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Veg-Nonveg Thali
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 30 min
Difficulty Level
Medium
Veg-Nonveg Thali (Spicy Chicken Chop Fry & Vegetable Korma)
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 10 min
Difficulty Level
Medium
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