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Monday, September 27, 2010


Ripe plantain(cubed) - 1/4 cup
Yam(cubed) - 1/4 cup
Salt - To taste
Tumeric powder - 1/4 tsp
Red chilli - 2-3
Coconut (grated)- 1/2 cup
Yoghurt (well beaten) - 1 1/2 cup
Oil - 1 tsp
Mustard seeds - 1 tsp
Red chilli (broken) - 1-2 pieces
Curry leaf - a sprig

Grind coconut and red chilli to smooth paste. Add curd into mixer and pulse for 1-2 sec to blend coconut paste and yoghurt well.
Cook yam with salt and tumeric powder.
Once yam is almost done add plantain pieces and cook for 5 mins.
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, red chilli(broken).
Add to curry and serve with rice.

1.Pulissery taste better when served after 1 - 2 hrs of preparation. Dont reheat the pulissery if serving so.

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