A spiced yogurt curry from Kerala . This is a must have dish for a traditional feast or sadya.
Servings4- 6 Servings
2CYogurt/Buttermilk Slightly Sour
Salt - To Taste
1/2CGrated Fresh Coconut Loosely Packed
1 - 2TbspOil
1 - 2 Dry Red Chili
1/2TspRed Chili Powder
1/4TspUrad Dal Optional
Grind the coconut with cumin seeds to a fine paste.
Mix the yogurt or buttermilk with turmeric and the ground paste. Add enough water to achieve the desired consistency.
Heat the mix over medium heat, stirring continuously. Turn off when the the mix is warmed thorough and bubbles start appearing on the sides.
In a small pan heat 1 to 2 Tbsp oil and add the urad dal , mustard seeds, fenugreek seeds , pieces of dried red chilies, and curry leaves Stir a few times until the mustard seeds splutter and curry leaves and red chilies begin to turn brown. Add the chili powder and turn off the heat. Mix well.
Taste the pulisseri and add enough salt as required. Pour the seasonings on top.Mix gently before serving.
While the curry is being heated, keep stirring slowly but continuously to prevent the yogurt from curdling.
Some add a garlic pod while grinding the coconut for digestive reasons.
For detailed instructions go to https://oventales.com/puliseeri-yogurt-curry-with-coconut/ .