Pulissery

Many variations of this curd and coconut based recipe is eaten across country. In Karnatka it is called “Majjige huli”, in Andhra/ Telangana its called “Majjiga pulusu”, in Coastal Karnataka they call it “Huli mensaina kootu” and in Kerala its called Pulissery. I am not a great fan of Ginger in my food, at least I should not be able to taste it directly. Yeah, I know the Hindi saying “Bandar kya jaane adrak ka svaad” but there are very very few things I don’t like and ginger is one of them. So Kerala pulissery is the version I like the most as I don’t add ginger in this one.

Today being Onam, what better day to make and post this recipe.

Let us look at the ingredients required and process to make this .

Ingredients

1. Ash gourd cubes- a large bowl.
2. Green chillies – 5/6 ( Per spice level)
3. Fresh coconut paste – 1 Cup
4. Curry leaves – 1 stem
5. Cumin seeds – 1/2 tsp
6. Onion – Finely chopped – 1 small
7. Coriander finely chopped – Small cup
8. Curd ( Sour curd is preferable) – 1 Large cup
9. Salt per taste
10. For seasoning
    1. Oil – 2 tbsp ( Coconut oil preferable)
    2. Mustard seeds – 1 tsp
    3. Fenugreek seeds – few
    4. Dried red chillies – 1 -2
    5. Turmeric – 1 Pinch
    6. Hing – 1 Pinch

Process

1.  Cut the gourd peel and remove the seeds and fibrous part of the ash gourd. You may keep some seeds for crunch. Cut the gourd into small cubes.
2. Transfer the ash gourd cubes into a pot. I have used a clay pot here and I must say food cooked in clay pot definitely elevates the taste.
3. Add salt, little turmeric, cumin seeds, green chillies and few curry leaves to the gourd pieces.
4. Add just enough water to cover the gourd pieces.
5. Boil the mix till gourd pieces become slightly translucent and water is mostly evaporated.
6. Now grind fresh coconut and little green coriander into a fine paste.
7. Add this paste to the boiled ash gourd pieces. add little water if all of the water added earlier has evaporated. Bring this to a boil.
8. Once the mix is boiled, add the sour curd to it, mix well and turn off the heat.  Do not boil the mix after adding the curd.
9. Now take oil in a small kadai and once it’s hot add dried red chillies, mustard and fenugreek seeds. As the mustard seeds start spluttering add hing and turmeric. Now add curry leaves and finely chopped onion.
   

   
10. Once the onions change colour slightly, turn off the heat and pour the seasoning over the pulissery.
11. Enjoy the delicious pulissery with hot rice, ghee and appalam.