Pulishery is an authentic Kerala gravy made with Yoghurt & Coconut. In Kerala, from south to north you can find many varieties of Pulisherys differing in color, texture, ingredients etc etc.. but we all agree on one thing.... Pulishery is Sour, as its name. It is very similar to other Kerala currys like Moru Kachiyathu (Pulishery minus coconut) and Kalan (a thicker Pulishery). Pulishery can be prepared with Mangoes, bananas, ash gourd, pineapples etc. But today I am preparing a simple Kottayam style pulishery with only green chillies. I guarantee, it won't take more than 15 mins.
Preparation time- 15 mins
Yogurt - 500 ml/ 2 cups
Green Chilli- 4 nos medium size
Coconut- 3/4 cup grated
Turmeric Powder- 1 tsp
Mustard Seeds- 1 tsp
Fenugreek seeds- 1 tsp
Cumin seeds- 1 tsp
Curry Leaves- 1 strand
Green Chilli- 4 nos medium size
Coconut- 3/4 cup grated
Turmeric Powder- 1 tsp
Mustard Seeds- 1 tsp
Fenugreek seeds- 1 tsp
Cumin seeds- 1 tsp
Curry Leaves- 1 strand
Coconut Oil- 2 tbsps
Red Chilly- 1
Water- 1 cup
Salt to taste
Method
These are my ingredients. You can do the tempering at the end in a separate pan and pour it over the prepared curry. But I prefer it this way..
Heat Oil in a Pan. Add fenugreek seeds and mustard seeds. When mustard seeds finish popping add red chilli & Curry leaves.
Add 1/2 cup of water, 1 tsp turmeric powder and 4 split green chillies into the pan. Keep the flame medium and cover the pan. Allow the green chillies to cook slowly.
Meanwhile you can make a smooth paste with coconut and cumin seeds. Also beat the curd and 1/2 cup of water into a smooth consistency.
Your easy pulishery is ready in 15 mins as guaranteed. Serve it with rice. If non veg dishes are there for lunch pulishery is the best curry you can have. :)
PS:-
Red Chilly- 1
Water- 1 cup
Salt to taste
Meanwhile you can make a smooth paste with coconut and cumin seeds. Also beat the curd and 1/2 cup of water into a smooth consistency.
After few mins check the green chillies, once it is soft & sadly loses its beautiful green color, add Coconut paste, salt and curd. If you need a more flowing consistency add an extra 1/2 cup of water. Keep the flame low and continuously stir the curry to avoid curdling. Turn of the heat immediately after bubbles appear on sides.. I advise you to keep stirring the curry for 2 more mins to avoid curdling. (I had many bitter experiences here)
Your easy pulishery is ready in 15 mins as guaranteed. Serve it with rice. If non veg dishes are there for lunch pulishery is the best curry you can have. :)
PS:-
- You can reduce or add chillies according to your taste.
- Reduce the amount of Coconut Oil to 1 Tbsp if you want.
- I used a standard 240 ml measuring cup