Allergens in Pulissery: milk, mustard.
Ingredients
Quantities for 4.
- 500g, sour and well whisked Yogurta day-old yogurt is ideal
- 300g, peeled and cubed Ash Gourdor raw banana, cut the same way
- 3/4 cup, grated Coconut
- 3 Green Chilli
- 1/2 tsp Cumin Seeds
- 1/2 tsp Turmeric
- 1 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 1/4 tsp Fenugreek Seedswhole seeds, not dried leaves
- 2, broken Dried Red Chilli
- 2 sprigs Curry Leaves
- to taste Salt
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Take the yogurt out of the fridge 30 minutes ahead. Cold yogurt hitting a hot pan splits immediately.
- Whisk the yogurt completely smooth with 1/2 cup water before it goes anywhere near heat. Any lump will curdle.
- Grind the coconut, green chillies, cumin and turmeric to a fine paste with 4 tbsp water. Fine matters: a gritty paste makes a gritty curry.
Method
- Cook the ash gourd with the salt and 1/2 cup water in a wide pan, covered, for 8 minutes until soft and translucent.
- Stir in the ground coconut paste and simmer 4 minutes on low, until the raw coconut smell has gone.
- Take the pan off the heat completely and let it cool for 3 minutes.This pause is what keeps the yogurt from splitting. Do not skip it.
- Pour in the whisked yogurt, stirring as you go.
- Return to the lowest possible heat and warm, stirring constantly, for 3-4 minutes until it just steams and thickens slightly.The instant you see a bubble, pull it off. Boiled pulissery separates and cannot be rescued.
- Taste for salt and set aside covered.
- Heat the coconut oil in a small pan, pop the mustard seeds, then add the fenugreek seeds, broken red chillies and curry leaves and fry 20 seconds.Fenugreek burns bitter fast. It should darken only a shade.
- Pour the tempering over the curry and cover for 5 minutes before serving with rice.
Storage
Keeps 2 days refrigerated and the sourness deepens. Reheat only to lukewarm over the lowest heat, or serve at room temperature as they do in Kerala.
Nutrition Medium estimate
One serving of Pulissery (225 g) is about 179 calories, or 80 calories per 100 g.
Low protein: 6 g a serving, 13% of the calories
| Per serving225 g | Per 100 g | |
|---|---|---|
| Calories | 179 kcal | 80 kcal |
| Protein | 5.7 g | 2 g |
| Carbohydrate | 11.9 g | 5 g |
| of which sugars | 7.0 g | 3 g |
| Fibre | 2.1 g | 1 g |
| Fat | 12.8 g | 6 g |
| of which saturated | 9.9 g | 4 g |
| of which unsaturated | 2.0 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for ash gourd, curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Kerala recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.