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Saturday, July 31, 2010


Yellow cucumber - 1 cup (chopped into cubes)
Yoghut/Curd - 1 1/2 cup (well beaten)
Coconut - 1/2 cup (grated)
Green chillies - 3-4
Salt - To taste
Tumeric powder - A pinch
Oil - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/8 tsp
Curry leaf - a sprig

Grind coconut and green chilli to smooth paste. Add curd into mixer and pulse for 1-2 sec to blend coconut paste and yoghurt well.
Cook yellow cucumber pieces with salt and tumeric powder.
Once vegetable is cooked add coconut-yoghurt paste and mix well. Turn off heat when mixture starts to foaming.(ie for 30-60 sec). Dont boil the mixture else the yoghurt would break and curry would be watery.
Heat oil in kadhai and season curry leaf ,mustard, fenugreek seeds.
Add to curry and serve with rice.

1. Instead of yellow cucumber you can use arbi(colocasia) or winter melon or bittergourd or raw mango or combination of these. Each of these vegetables gives a different flavor to pulissery.
2.Pulissery taste better when served after 1 - 2 hrs of preparation. Dont reheat the pulissery if serving so.

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