Wednesday, August 30, 2017

Kaplanga Pulissery

Pulissery or Moru curry is a must for Sadya. I am not a big fan of sambar but Pulissery and Parippu curry are my favorites to pair with rice. Being married to a sambar lover, we do keep rotating all possible gravy options for our meals, so that both of us get to have their favorites.

Pulissery has different versions. Some just have the seasoned buttermilk, which is usually called Moru kachiyathu at our place and others have veggies like cucumber or papaya or okra etc. that is added along with coconut to the seasoned buttermilk and that is termed as Pulissery. Having those veggies soaked in buttermilk, to bite on is a special treat. It just pairs so well with rice.

Today's pulissery has some raw papaya in it which gets very juicy and yum when socked in seasoned buttermilk. You got to try it to know what I am saying. So make it and enjoy and take your time to come back and let me know.

  1. 1 cup of raw papaya, cut into small cubes
  2. 1 cup of thick yogurt
  3. 1/2 cup of drinking water
  4. A pinch of fenugreek powder
  5. 1/2 cup of grated coconut
  6. 1/2 tsp of cumin seeds
  7. 1/4 tsp of turmeric powder
  8. 2 cloves of garlic, peeled
  9. 1 inch of ginger, skin removed
  10. 2-3 green chillies
  11. Salt to taste
For tempering
  1. 1/2 tsp of mustard seeds
  2. 2-3 shallots, sliced
  3. 1 sprig of curry leaves
  4. 2-3 red chillies
  5. 2 tbsp of oil, preferably coconut oil
  • Combine the yogurt, drinking water and fenugreek. Beat it to obtain the buttermilk.
  • Grind the ingredients 5-10 and keep it aside.
  • In a pan, take the chopped papaya. Add 1/2 cup of water and salt. Let it cook on medium high heat untill the papaya turns tender or cooked. 
  • Turn down the heat to low. Add the coconut mixture and let it cook for about 2 minutes. 
  • Now add the buttermilk while the heat is still on low. Keep stirring it untill the buttermilk gets hot and the back side of the laddle that you are stirring with, when lifted, shows steam being released from it.
  • Turn off the heat and remove from the stove. Keep stirring it for another couple of minutes.  
  • In another pan, take the oil. Once the oil is hot, add the mustard seeds and wait for it to pop. Add the shallots, curry leaves and red chillies and saute it untill the shallots turn golden brown in colour. 
  • Pour it on top of the spiced papapa and buttermilk mixture.
  • Serve it warm with some rice and side of your choice.

  1. Do not add too much water to the buttermilk/curd else it would get watery. We love it to be thick to have the richness of the buttermilk. However, if you prefer it too be watery , you could go ahead and add more water as required. Remember to use drinking water as we wouldn't be boiling the mixture.
  2. Use the buttermilk that is maintained at room temperature else there are high chances of the buttermilk getting curdled.
  3. You will need to keep stirring it continuously and adjusting the heat to prevent curdling of the buttermilk.

1 comment:

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