Pulissery/Pulisheri is a traditional Kerala dish made using yogurt and grated coconut. Sour Curd is used for making Pulisheri and Vegetables or Fruits are often added to Pulissery to balance the sourness. Back home, we used to call Pulishery as Moru Curry when it was made without veggies and fruits. I love adding fruits like Bananas, Mangoes and Pineapples while making Pulisheri to bring out a sweet and sour taste. I have always loved the Mambazha Pulissery which my mom used to make with the seasonal Kerala Sweet Mangoes during our summer vacations. It brings back memories of those good old days, when we used to get 2 whole months for summer vacation and life was sans worries. Somehow we used to call it Mambazha Curry instead of Mambazha Pulishery.
Some common veggies and fruits used in Pulisheri are:-
- Raw Plantain (Vazhakka/Kaya)
- Ripe Plantain (Ethapazham/NenthraPazham)
- Yellow Cucumber (Vellarikka)
- Ash Gourd (Kumbalanga)
For Onam 2009, I made Pulissery using Ethapazham/Nenthra Pazham (Ripe Plantain) for the first time and all my friends loved the sweet and sour taste of this wonderful dish. You will definitely fall in love with this Pulisshery as your senses will be aroused. Your kids will definitely love this sweet and sour curry with rice. Mambazha Pulissery and Ethapazham Pulishery have become my favorites. I am waiting to make Ethapazham Pullisery for my mom during my next India trip.
Here is the recipe for Ethapazham Pulishery or Nenthra Pazham Pulissery. I am sending this recipe over to “Just Not any other dish” event.
- Ripe Plantain (Etha Pazham/Nendhra Pazham) – 1 big (chopped into bite sized pieces)
- Turmeric – 1/4 tsp
- Red Chilly Powder – 1/2 tsp
- Sour Curd/Yogurt – 2 cups (I used Plain Non Fat Yogurt)
- Salt – to taste
- Water – as required
- Coconut – 1 Cup
- Green Chillies – 3
- Turmeric Powder – A pinch
- Cumin (Jeera) – 1/4 tsp
- Water – 1/2 cup
- Oil – 1 tbsp
- Mustard – 1/2 tsp
- Finely sliced Shallots (Kunjulli) – 5 or 6
- Dry Red Chillies – 3 or 4
- Curry Leaves – A few
- Fenugreek (Uluva) Powder or Seeds – 1/4 tsp
- Red chilly powder – 1/4 tsp
- Grind coconut, green chillies, cumin and turmeric along with 1/2 cup water to form a fine paste and keep aside.
- Blend yogurt along with 1/2 cup water and salt until smooth. Keep aside.
- Cook the plantain pieces in little water along with salt, 1/4 tsp turmeric powder and 1/2 tsp red chilly powder until soft.
- Add the coconut paste to the cooked plantain and mix gently. Allow it to cook for 4-5 minutes.
- Reduce flame to low and add beaten curd. Heat it for a few minutes and remove from stove top. Be careful not to boil the curry after adding curd.
- Heat oil in a pan and splutter mustard seeds. Saute shallots, dry red chillies and curry leaves for a few minutes.
- Add 1/4 tsp red chilly powder and 1/4 tsp fenugreek powder and saute for a minute.
- Pour the seasoning over the curry and mix gently.
- It is better to use Sour Curd or Yogurt for this preparation.
- You can use Pineapple, Mango or Papaya instead of Plantain.