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Pulissery/Moru Curry (A Curry made with Buttermilk and Ground Coconut)

 

Moru is the Malayalam word for Buttermilk. This curry is a blend of Buttermilk/Curd with ground coconut and cooked vegetables like yam, raw plantain, raw papaya, ash gourd etc. This is one of our favourite Kerala curries, which goes well with rice. This curry is made at almost all Keralite households even though the ingredients vary. Here I am giving my version.

 

Moru Curry video

Pulissery/Moru Curry (A Curry made with Buttermilk and Ground Coconut) Pulissery

Moru is the Malayalam word for Buttermilk. This curry is a blend of Buttermilk/Curd with ground coconut and cooked vegetables like yam, raw papaya, raw plantain, ash gourd etc. This is one of our favourite Kerala curries, which goes well with rice.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4 servings

Ingredients
  

  • 100 gms Yam/Raw plantain/Raw papaya/Ash gourd diced into cubes
  • 1/2 teaspoon Chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 cup Water
  • to taste Salt
  • 400 gms Beaten Curd
  • 1/4 teaspoon Fenugreek powder
  • 1 cup Grated Coconut
  • 1 Green chilli (Cut into 3-4 pieces)
  • 1/4 teaspoon Ginger chopped
  • 1 clove Garlic chopped
  • 3 Thinly sliced shallots
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Oil
  • 2 sprigs Curry leaves
  • 1 teaspoon Mustard seeds
  • 1 Shallot sliced
  • 1 or 2 Dried red chili
  • 1/2 teaspoon Turmeric powder

Instructions
 

  • In a pressure cooker. add the vegetable, followed by curry leaves, salt, turmeric powder, chilli powder and water.
  • Cook on medium-low heat. Switch off after 2 whistles
  • Grind the coconut along with cumin seeds,ginger, garlic,shallots and chillies to a very fine paste and keep aside.
  • Heat a pan on medium-low
  • Add oil
  • Add mustard seeds
  • When they start to splutter, add curry leaves
  • Add the sliced shallots and dried chillies and fry till the shallots caramelise ,ie turn to brown colour.
  • Add the turmeric powder
  • Add the ground paste and stir for a minute.
  • Add the cooked vegetables and mix well.
  • Add the beaten curd and mix well.
  • Keep an eye on the curry and switch off as soon as you spot the first bubble.
  • Add the fenugreek powder and stir well (If you let the curry boil, it will curdle).
  • Add salt if required
  • Serve hot.
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