Onam series: Pulissery Recipie

Introduction:

Are you ready to tantalize your taste buds with the incredible flavors of South India? The Pulissery recipe is here to take you on a journey of exquisite taste and culinary excellence. This traditional dish, also known as Mor Kuzhambu, hails from the coastal regions of Kerala and is renowned for its harmonious blend of tanginess and creaminess. Let's dive into the details of crafting this delectable dish that's sure to become a favorite in your kitchen.

Pulissery: The Star of Sadhya

(Onam Thiruvathirakkali, a quintessential dance form of Kerala, India, is not merely a performance but a cultural extravaganza that beautifully amalgamates devotion, art, and tradition. With every graceful movement, it reflects the rich heritage of the state and the profound respect the people hold for their deities)

Pulissery is a standout dish in the Sadhya spread. It beautifully encapsulates the essence of Kerala's cuisine with its delicate balance of tanginess and creaminess. This dish is a yogurt-based curry infused with the flavors of coconut, green chili, and a medley of spices. The addition of vegetables, commonly raw banana or ash gourd, adds a hearty dimension to the dish.Sadhya, the traditional vegetarian feast of Kerala, is a symphony of flavors and textures that celebrates the rich culinary heritage of the region. Among the plethora of dishes that grace the Sadhya table, Pulissery holds a special place. This tangy and creamy dish adds a burst of flavor to the already impressive spread, creating a harmonious balance of tastes that elevates the dining experience. In this article, we delve into the enchanting world of Pulissery as a part of the grand Sadhya feast.

Ingredients:

• Curd/Yogurt: 1 cup

• Raw banana or ash gourd: 1, medium-sized, diced

• Turmeric powder: 1/4 teaspoon

• Salt: to taste

• Grated coconut: 1/2 cup

• Cumin seeds: 1/2 teaspoon

• Green chili: 1, medium-sized

• Water: as required

• Coconut oil: 1 tablespoon

• Mustard seeds: 1/2 teaspoon

• Fenugreek seeds: 1/4 teaspoon

• Curry leaves: a sprig

• Dried red chili: 1

• Asafoetida (hing): a pinch

Instructions:

Preparing the Vegetables:

• Begin by peeling and dicing the raw banana or ash gourd into bite-sized pieces.

• In a pot, add the diced vegetable, turmeric powder, and a pinch of salt.

• Add enough water to cover the vegetables and bring the mixture to a boil.

• Let the vegetables simmer until they are tender. Once cooked, drain the water and set the vegetables aside.

Making the Coconut Paste:

• In a blender, combine the grated coconut, cumin seeds, and green chili.

• Add a little water to facilitate blending and grind the mixture into a smooth paste. Set aside.

Tempering and Mixing:

• Heat coconut oil in a pan over medium heat.

• Add mustard seeds and let them splutter.

• Add fenugreek seeds and allow them to slightly change color.

• Toss in the dried red chili, curry leaves, and a pinch of asafoetida. Stir for a few seconds.

• Carefully add the cooked vegetables to the pan and mix well with the tempering.

• Add the coconut paste and gently combine all the ingredients.

Pro Tips:

• Allow the Pulissery to simmer on low heat for a few minutes, stirring occasionally to prevent curdling.

• Taste and adjust the seasoning, adding more salt or a dash of green chili if desired

• Opt for fresh and thick curd for the best results.

• Adjust the consistency of the dish by adding water if needed.

• The tempering process enhances the aroma and flavor, so don't skip this step.

Your Pulissery is now ready to be enjoyed! Serve it with steamed rice for a complete and satisfying meal. To enhance the experience, you can also present it on a banana leaf, which adds a touch of authenticity to the dish.

SERVE WITH LOVE....