Pulissery Recipe Kerala Style - Traditional Kerala Moru Curry With Coconut
Pulissery recipe with yogurt, coconut and spices is easy to prepare and makes a delicious side dish with rice for lunch or dinner.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 2 cups grated or shredded coconut
- 2.5 cups water
- 1 cup thick yogurt
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon fenugreek seeds powder
- 1/4 teaspoon cumin seeds
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1 string curry leaves
Blend together coconut, cumin seeds and water until smooth.
Heat oil in a pan and add mustard seeds.
When the mustard seeds start to splutter, add the red chilies, curry leaves and fry for a few seconds.
Add the grind coconut mix to the seasoning we made, and mix well. Keep the heat in low.
Add salt, turmeric powder, red chili powder and fenugreek powder to the pan and mix everything well.
Cook on medium heat for few minutes until the mixture is hot and bubbles are about to form. Stir in between.
Switch off the stove and keep the pan away from heat. You shouldn't boil the mixture as it will change the texture and flavor of the dish. Just heating enough to make the coconut mixture hot is enough, so you should remove the pan from the stove just before it starts to boil.
In a bowl, mix the yogurt using a spoon so as to avoid any lumps.
Add the yogurt to the coconut mixture and stir the contents very well. The traditional Kerala style pulissery or moru curry is ready to serve! Enjoy the dish with rice for lunch or dinner along with other side dishes or pickles.
Calories: 237kcal | Carbohydrates: 9g | Protein: 3g | Fat: 22g | Saturated Fat: 19g | Cholesterol: 5mg | Sodium: 37mg | Potassium: 225mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2% | Vitamin C: 8.8% | Calcium: 6% | Iron: 6.9%