Pulisseri (പുളിശേരി) generally a regular side gravy dish in common Kerala homes, is one of the traditional Kerala delight to go along with rice. This watery gravy of sour taste, made of yoghurt and masala spiced with green chilli, (sometimes added with coconut) will be enriched with selected seasonal vegetables. Here is an authentic pulissery recipe with kumbalanga (winter melon) as its vegetable ingredient, typically served in festival occasions.
Ingredients:
- Kumbalanga (ash-gourd) diced : 1 Cup
- Turmeric Powder : 2 pinch
- Chilli powder : ¼ T-sp
- Green Chilli : 2-3 nos
- Salt : To taste
- Yogurt : 2 Cups
- Ginger paste : 1 Tsp.
- Garlic paste : 1 Tsp
- Mustard seeds : 1 Tsp
- Fenugreek seeds : 1 pinch
- Jeera : 1 Pinch
- Dried Red chilli : 3 nos.
- Curry leaves : A handful
- Fenugreek powder : 1 pinch
- Oil : 1 Tsp
Method:
- Cook the ash-gourd along with ingredients 2-5 with just enough water
- Beat the Yogurt with 1 pinch of Turmeric powder and salt with ~ 1 cup water; heat in low flame & add the cooked ash-gourd.
- Turn of the stove, before the pulisery getting boiled.
- For seasoning: in a kadai, pour oil and splutter ingredients 9-13, then add ingredients 7 & 8.
- Towards the end, add the Fenugreek powder.
- Pour the seasoning mix to the pulisery.
