Pulissery - South Indian Yogurt Curry

Step 1: 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. Sauté the mixture until the shallots turn pink and soft.

Step 2: Prepare the Coconut-Curd Paste

While the tempering 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.

Step 3: Combine and Simmer

Add the prepared coconut-curd paste to the pot with the sautéed tempering. 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.

Step 4: Serve

Once the pulissery comes to a boil and thickens slightly, it is ready to serve. Enjoy it hot with rice, papad, and pickle.

• Stir the pulissery constantly while simmering to prevent the curd from curdling.

• Cook on a low flame to ensure even cooking and prevent curdling.