KUMBALANGA PULISSERY / MORU CURRY
This is an Onam Sadhya recipe. Pulissery is a stew made with Ash Gourd , yogurt ,spice-coconut paste and is an integral part of the Sadhya menu.
Equipment
- 1 Wide Bottom Pan
- 1 Blender
- 1 Spatula
Ingredients
- 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
Instructions
- 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.