Today's recipe is Kerala special Pulisery. And when i first heard this name, i thought it must be something similar to tamilnadu style puli kuzhambu. but to my surprise, it doesn't use tamarind at all. I prepared this dish on the occasion of Onam.. Kerala style cooking was totally a new experience for me.. In almost all Kerala dishes, Vegetables are cooked in an open pan, ground masala is added to the cooked vegetables and at-last seasoning is done in coconut oil and added to the gravy.. The recipe follows..
Recipe For : 2
Preparation Time : 30 minutes
Ingredients:
Senai Kizhangu - 200 gm (Elephant Yam)Yogurt - 1/4 cup
Mustard Seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp (Vendhayam)
Dry Red Chili - 1
Curry Leaves - few
Coconut Oil - 1 tbsp
To Grind:
Grated Coconut - 1/4 cupSmall Onion - 4 to 6
Cumin Seeds - 1/4 tsp
Tumeric Powder - 1/4 tsp
Chili Powder - 1 tsp
Procedure:
- Chop Senai kizhangu into big pieces. Grind everything under 'To Grind'.
- Take chopped senai kizhangu in a sauce pan. Add water enough to immerse it. Cook it with needed salt. After its cooked add ground masala to the pan directly.
- Cook it for five more minutes till the raw flavor of masala goes off.
- After that add yogurt and mix everything.
- Heat coconut oil in a pan. When its hot, add mustard seeds, fenugreek seeds, dry red chili and curry leaves.
- When they splutter, add it to senai kizhangu gravy.
- Mix everything together and switch off the flame. Tasty and Tangy pulisery is ready to serve. Enjoy it with hot steaming rice..