Kerala Comfort Pulissery – Traditional Yogurt Curry Recipe by Krishna Dholakia
Cooking Instructions 10 minutes 1 First, collect all the ingredients to make Pullisary. 2 Take 500 g yogurt and whisk well until smooth (no lumps) 3 Heat a pan and add oil. Splutter mustard seeds and fenugreek seeds. 4 Add finely chopped ginger, garlic, green chilies, and onion. Saute until golden. 5 Add dry red chili pieces and curry leaves, sauté well. 6 Stir in turmeric powder and salt. 7 Grind coconut with a little water and turmeric into a coarse paste. Add it to the pan and saute nicely. 8 Switch off the flame, add the whisked yogurt along with 1/2 glass of water (adjust consistency as needed). Cook again on a low flame while stirring continuously for about 4 minutes 9 10 Once done, turn off the heat, keep stirring for 2 minutes, and then transfer to a serving bowl. 11 Serve hot with steamed rice, especially Kerala red rice. Tastes great with any simple vegetarian side dish or even papad. 12 Serving and Storage Tips :- 13 ∆ Serve Pulissery with cooked rice, especially red rice in Kerala. ∆ Pullisary can be made in two ways: with coconut or without coconut. ∆ It can be stored in the fridge for up to 4 days. ∆ This traditional Kerala dish has gained popularity not only in South India but also worldwide. 1 First, collect all the ingredients to make Pullisary. 1 First, collect all the ingredients to make Pullisary. 2 Take 500 g yogurt and whisk well until smooth (no lumps) 2 Take 500 g yogurt and whisk well until smooth (no lumps) 3 Heat a pan and add oil. Splutter mustard seeds and fenugreek seeds. 3 Heat a pan and add oil. Splutter mustard seeds and fenugreek seeds. 4 Add finely chopped ginger, garlic, green chilies, and onion. Saute until golden. 4 Add finely chopped ginger, garlic, green chilies, and onion. Saute until golden. 5 Add dry red chili pieces and curry leaves, sauté well. 5 Add dry red chili pieces and curry leaves, sauté well. 6 Stir in turmeric powder and salt. 6 Stir in turmeric powder and salt. 7 Grind coconut with a little water and turmeric into a coarse paste. Add it to the pan and saute nicely. 7 Grind coconut with a little water and turmeric into a coarse paste. Add it to the pan and saute nicely. 8 Switch off the flame, add the whisked yogurt along with 1/2 glass of water (adjust consistency as needed). Cook again on a low flame while stirring continuously for about 4 minutes 8 Switch off the flame, add the whisked yogurt along with 1/2 glass of water (adjust consistency as needed). Cook again on a low flame while stirring continuously for about 4 minutes 9 9 10 Once done, turn off the heat, keep stirring for 2 minutes, and then transfer to a serving bowl. 10 Once done, turn off the heat, keep stirring for 2 minutes, and then transfer to a serving bowl. 11 Serve hot with steamed rice, especially Kerala red rice. Tastes great with any simple vegetarian side dish or even papad. 11 Serve hot with steamed rice, especially Kerala red rice. Tastes great with any simple vegetarian side dish or even papad. 12 Serving and Storage Tips :- 12 Serving and Storage Tips :- 13 ∆ Serve Pulissery with cooked rice, especially red rice in Kerala. ∆ Pullisary can be made in two ways: with coconut or without coconut. ∆ It can be stored in the fridge for up to 4 days. ∆ This traditional Kerala dish has gained popularity not only in South India but also worldwide. 13 ∆ Serve Pulissery with cooked rice, especially red rice in Kerala. ∆ Pullisary can be made in two ways: with coconut or without coconut. ∆ It can be stored in the fridge for up to 4 days. ∆ This traditional Kerala dish has gained popularity not only in South India but also worldwide. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Bacon & Chicken Sausage Cellentani Shrimp teriyaki bowl Lemongrass Pork Taco Spaghetti Fishless pero Fabulous ✨💥 Creamy Bacon & Chicken Sausage Cellentani Shrimp teriyaki bowl Lemongrass Pork Taco Spaghetti Fishless pero Fabulous ✨💥 Sooji Uttapam High Protein, Low Carb Pancakes NEI CHORU (ghee rice...a one pot kerala rice dish) Masoor Dal Dosa with Soya-Paneer Stuffing Chicken Soup for the soul Easy granola for healthy breakfasts P-P-P-Pick up a Penguin – Scottish biscuit cake Parippu vada Lemongrass Pork Moong dal Cheela Sooji Uttapam High Protein, Low Carb Pancakes NEI CHORU (ghee rice...a one pot kerala rice dish) Masoor Dal Dosa with Soya-Paneer Stuffing Chicken Soup for the soul Easy granola for healthy breakfasts P-P-P-Pick up a Penguin – Scottish biscuit cake Parippu vada Lemongrass Pork Moong dal Cheela