Tuesday, 25 August 2015

Raw Mango Pulissery - Onam Sadhya Recipe

The 2nd Onam Sadya Recipe is Pulissery & this is a general recipe to make any pulissery. 
Pulissery is a signature Kerala curry made with curd. It is served as the last curry of the Onam Sadhya before serving the pradhaman (desert). The simpler version of Pullisery is called Moru Curry which is made almost every day in Kottayam side. Moru curry is my hubby's favorite & he doesn't mind having it everyday.  It goes well with white rice, Kerala Champa rice, some thoran and papadam. You can use any vegetable to make this recipe. I have used Raw Mangoes in mine.

Serves: 8 people. (Since its served along with Sadya in little quantity)
Making time: 30 minutes


  • Buttermilk - 2 cups
  • Turmeric Powder - a pinch
  • 1 cup chopped Raw Mango. Optional ( Raw banana, Pineapple, Ridge gourd,  Ash gourd, Pumpkin, Okra) 
  • Pepper Powder - 1/4 tsp
  • Salt - as needed
To Grind
  • Coconut - 3/4 cup
  • Garlic - 3-4
  • Cumin seeds - 1/2 tsp
  • Green Chillies - 1 or 2

For Tempering

  • Mustard seeds - 1/4 tsp
  • Shallot onions - 4-5 (chopped)
  • Dry red chillies - 1 or 2
  • Fenugreek seeds - 1/8 tsp
  • Curry Leaves - 1 strand
  • Coconut Oil - 1 tbsp

  1. Grind together all the ingredients under 'to grind' to a coarse paste.
  2. Heat oil in a kadai and splutter the mustard seeds, fenugreek seeds, dry red chillies and curry leaves.
  3. Add the chopped shallots and fry till it turns light brown
  4. Add the chopped vegetables with turmeric powder, salt, pepper powder and little water and let it cook for 5 minutes till the veggies are cooked. If you are using Raw mangoes, no need to cook.  (If you do not want any vegetables, skip this step.)
  5. Add the ground paste and saute for 2 minutes on very low flame
  6. Finally add the buttermilk and required salt.
  7. Keep stirring continuously for the next 5 minutes till the curry gets warmed up. Do not let it come to a boil.

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