Pulissery Recipe-Kerala style Pulissery without coconut is an easy and quick curry with "Moru" or "Curd". In some places pulissery is known as "Moru Curry" or "Moru Kachiyathu". One of the easiest traditional yogurt/curd based curry from Kerala.

Pulissery can be stored in fridge for up to a week; and thus it is a favorite with working ladies. Back in my hometown (Kottayam), you will hardly find a house without having a bottle of pulissery in the fridge.

You can make this with homemade curd or store bought one; if the curd is thick, then you can add some water to thin it out. Here, I thinned a bit with 1 cup of water but then its a personal preference as some like thick pulissery.

This recipe does not have coconut and can be prepared in about 5 minutes.

Step by step method:

Whisk the curd nicely and keep aside. Get the ingredients ready. Heat a clay pan (manchatti) or a nonstick pan (I used Kerala's own manchatti) with coconut oil. Add in mustard seeds, and fenugreek seeds (uluva) allow it to crack. Then, add in  broken whole red chillies, sliced shallots (cheriya ulli), sliced ginger, garlic, green chilies, and curry leaves. Stir for a minute.

Add in organic turmeric powder and simmer the fire. Add in the nicely whisked curd.

Keep stirring, otherwise the curd might curdle and keep the flame on the lowest....once you feel that the curd is starting to heat (do not allow it to boil) switch off the fire but keep stirring till the heat comes down. Add salt, stir and pour into a serving dish. Serve with rice or kanji.

Pulissery Recipe - Kerala Pulissery Recipe (No Coconut)

PREP TIME: 2 minutes    |  COOK TIME: 5 minutes    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Thick curd/yogurt: 1/2 liter (500 ml)
• Shallots (cheriya ulli) 3 or 4, sliced
• Ginger: 1/4 inch, sliced.
• Garlic: 3 or 4 cloves, sliced
• Green Chilies: 3, sliced
• Whole Red Chilli: 2, broken (I used Kashmiri chilli)
• Organic Turmeric Powder: 1/2 tsp
• Mustard Seeds: 1/2 tsp
• Fenugreek Seeds (uluva) 1/4 tsp
• Coconut Oil: 1 tbsp
• Salt: 1/2 tsp or as needed
• Water: 1 cup (if using)

  METHOD:

1. Whisk the curd nicely and keep aside. Get the ingredients ready. Heat a clay pan (manchatti) or a nonstick pan (I used Kerala's own manchatti) with coconut oil. Add in mustard seeds, and fenugreek seeds (uluva) allow it to crack. Then, add in broken whole red chillies, sliced shallots (cheriya ulli), sliced ginger, garlic, green chilies, and curry leaves. Stir for a minute.
2. Add in organic turmeric powder and simmer the fire. Add in the nicely whisked curd.
3. Keep stirring, otherwise the curd might curdle and keep the flame on the lowest....once you feel that the curd is starting to heat (do not allow it to boil) switch off the fire but keep stirring till the heat comes down. Add salt, stir and pour into a serving dish.
4. Serve with rice or kanji.

NOTES

• Whisking the curd is very important otherwise, there maybe lumps.
• Since I make pulissery or moru curry at home always; I kept the addition of oil to the bare minimum; you can increase to 2-3 tbsp though personally I like to use as little oil as possible for everyday cooking.
• Adding water is entirely a personal choice as some like thin pulissery and some thick.
• You should keep stirring the curd so that it does not curdle, once you feel that the curd is heating up, you can switch off the fire but keep stirring.
• You can store this in the refridgerator for up to a week.
• Some folks like to add in a pinch of cumin (jeera) seeds and a dash of roasted uluva powder.

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