Today I am sharing a very delicious and easy recipe for Onam . Kumbalanga Pulissery / Moru Curry is important dish that is an integral part of Onam Sadhya. I love to have it with steaming hot rice and papad on any day of the week. Some recipes from Kerala and Tamil Nadu are quite similar. It is quick to whip up .Pulissery is something similar to mor Kuzhambu. It is made using sour curd or butter milk and spice-coconut paste to thicken it.
Some Info on the Onam Sadhya :
Onam sadhya consists of traditional vegetarian dishes served on a Banana Leaf. Sadya means banquet in Malayalam. Sadya is typically served as a traditional feast for Onam, the state festival of Kerala and Vishu.A typical Sadya can have about 24–28 dishes served as a single course. In cases where it is a much larger one it can have over 64 or more items, such as the Sadya for Aranmula Boat race. The main dish is plain boiled rice, served along with other curries, Koottaan which include curries like parippu, sambar, rasam, pulisseri and others like kaalan, avial, thoran, olan, pachadi, kichadi, koottukari, erissery, mango pickle, injipuli, mezhukkupuratti, naranga achaar (lime pickle), as well as papadam, plantain chips, sharkara upperi, banana, plain curd and buttermilk. The buttermilk is typically served near the end of the meal. The traditional dessert called payasam served at the end of the meal. Some of the varieties are Paal Ada pradhaman, Ada pradhaman, Parippu pradhaman, Chakka pradhaman, Gothampu payasam, Paal Payasam. They even serve banana. There is an order to serve the respective dish. People sit cross legged on the floor and savour the meal with family and friends. We enjoy it every year with our Malayali friends .
What is the Shhhhhh Cooking theme for July ?
Our host for this Onam Sadhya theme is Priya VJ. An amazing blogger with many versatile recipes on her blog. Check out her Vendakka Pachadi for this theme . I am paired with priya Iyer for this theme. She gave two secret Ingredients Green Chilli and Cumin and I gave her Black Chana and Coconut Oil. She whipped up this lip smacking Onam Special Yam and Pumpkin Curry and I made this delicious Kumbalanga Pulissery / Moru Curry. Do check it out.
KUMBALANGA PULISSERY / MORU CURRY
- 1 Wide Bottom Pan
- 1 Blender
- 1 Spatula
- 250 Gms Ash Gourd diced into cubes
- Salt to taste
- 1.5 Cups Sour Yogurt
- 1/4 Tsp Turmeric / Haldi
Ingredients For the Paste :
- 5 Nos Fresh Green Chillies
- 1/2 Cup Freshly grated coconut
- 1.5 Tsp Jeera / Cumin Seeds
- 1 Tsp Rice Flour
Ingredients for Tempering :
- 2 Tsp Coconut oil
- 2 Nos Dry Red Chillies
- 1/2 Tsp Mustard Seeds
- 1/4 Tsp Fenugreek Seeds
- 1 Sprig Fresh Curry Leaves
- Boil 2 Cups of Water in a Pan with salt and haldi /turmeric. Add the diced ash gourd pieces to this and boil for up to 10 minutes until they are tender.
- Remember not to overcook as it will dissolve if overcooked and will not retain it's shape .
- In a blender blend grated coconut, rice flour,green chillies and jeera to a fine paste using about 3 tbsp of water. Transfer this mixture to a bowl and keep it aside.
- Add this ground paste to the yogurt and whisk until lump free and smooth.
- Now add this whisked mixture to the cooked Ash gourd and and let it simmer over low flame.
- Turn off the heat. Heat coconut oil in a small pan. Add mustard ,red chillies ,fenugreek seeds and curry leaves.Turn off the heat once the fenugreek is lightly browned and mustard splutters.
- Pour this tempering over the Puliserry .
- Enjoy with steaming hot rice, spicy thoran and papadum.
- Use fresh Ingredients for better taste.
- You can replace Ashgourd with Arbi(Colocassia ) , Bhindi (Okra), Baigan (Eggplant) or pumpkin.
- Adjust the chillies as per your spice tolerance.
- Sour yogurt works best.
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