Pulissery
Veg
A tangy, cooling sadya course of ripe pineapple or mango simmered in a spiced coconut-yoghurt gravy, tempered with mustard seeds and dried red chillies. Less sour than kaalan and lighter than erissery, it provides the fruity-yoghurt contrast that rounds out the sadya banana leaf.
Cuisines
Travancore
Kerala
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | yogurt |
| 1 cup | grated coconut |
| 1 teaspoon | cumin seeds |
| 2 teaspoons | turmeric powder |
| 2 | green chilies |
| 1 | ripe banana |
| 1 teaspoon | mustard seeds |
| 1 tablespoon | coconut oil |
| 1 sprig | curry leaves |
| 1 teaspoon | fenugreek seeds |
| 1 | dried red chili |
| — | salt to taste |
Instructions
- 1 Peel and slice the ripe banana into small pieces.
- 2 In a blender, grind grated coconut, cumin seeds, and green chilies to a smooth paste with a little water.
- 3 In a pot, add the sliced banana, turmeric powder, salt, and a little water. Cook until the banana is soft.
- 4 Add the coconut paste to the cooked banana and simmer for a few minutes.
- 5 Whisk the yogurt until smooth and add it to the pot. Stir well and turn off the heat before it starts boiling.
- 6 In a small pan, heat coconut oil and add mustard seeds. Once they splutter, add fenugreek seeds, dried red chili, and curry leaves.
- 7 Pour the tempering over the pulissery and mix gently.
Tips
Ensure the yogurt is not too sour for a balanced taste.