Puliserry is a Keralite recipe using Curd as the main ingredient. There are many variations in making this Puliserry and so, they are also named as Kumbakanga Puliserry, Mangai Puliserry, Pineapple Puliserry, Nendram Pazham Puliseery etc. Nagercoil was part of the Kerala region once and so, Puliserry became a popular dish in Nagercoil also. And the Nagercoil adopted its own method in making this great dish which we are going to see now.
Grated Coconut – ¾ cup
Cumin Seeds – ½ tsp
Green Chillies – 2
Dried Red Chilli – 1
Cucumber – 1 (200 Gms)
Yogurt (Curd) – 500 Gms
Salt – to suit taste
Coconut Oil – 1 tbsp
Fenugreek Seeds – 1/8 tsp
Mustard Seeds – ½ tsp
Red Chillies – 2 (broken)
Curry Leaves – from 1 sprig
Cut both the ends of the Cucumber and discard. Cut the balance Cucumber into cubes. Grind all the items under the “To Grind” column to a fine paste with very little water as required for grinding.
Whisk the Curd and make it smooth. Add 1 to 1 ½ cup of water and mix well. Keep this Buttermilk aside.
Boil ¾ cup of water in a pan.. Add the Cucumber pieces to it with ½ tsp of Salt. Cover the pan and cook for 6 to 8 minutes in low medium flame till the Cucumber turn soft.
Add the ground Coconut mixture and cook in low flame till the masala turns little thick.
Add the butter milk which we prepared and stir well. Adjust Salt. Do not allow the mixture to boil. When it becomes frothy on the sides, turn off the flame.
Heat the Oil in a small pan. Add Fenugreek Seeds and Mustard Seeds. When they start crackling, add the broken Chillies and Curry Leaves. Stir them. Add this tempering to the Puliserry. Cover with a lid and keep it covered for about ten minutes. And serve the tasty Puliserry with steamed Rice.