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.
Notes
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.
Keyword KERALA SPECIAL, KUMBALANGA PULISSERY / MORU CURRY, ONAM SADHYA SPECIAL, SOUTH INDIAN DISH, VEGETARIAN