Sadya without pulissery, are you kidding me???
Pulissery is such a versatile dish as this can be made with different kinds of veggies and fruits . Veggies like cucumber, pumpkin, tomatoes can be used. Or can be made with ripe fruits like pineapple, mango, plantain etc.
My favorite is mango pulissery, the sweetness from the mango, the sourness of the yogurt and the aroma from the seasoning makes it such a delightful vegetarian dish. Pulissery is always served in Kerala Sadya and is one of the South Indian vegetarian delicacies. Not just with sadya, it is often served for lunch as a side dish along with rice. I love the combination of red rice, pulissery and pickle…
Cucumber Pulissery
Ingredients
To cook cucumber
- Cucumber, cubed- 1
- Turmeric powder- 1/4 tsp
- Chili powder- 1/4 tsp
- Curry leaves- 1 sprig
- Water- 1/2 cup
- Salt- 1/2 tsp
To Grind:
- Coconut, grated- 1/2 cup
- Green chilies- 2
- Cumin seeds- 1 tsp
- Water-1/4 cup
Other ingredients:
- Yogurt, beaten- 1/2 cup
For seasoning
- Coconut oil or vegetable oil- 1 tbsp
- Mustard seeds- 1 tsp
- Whole dry red chili- 2
- Curry leaves- 5 leaves
Instruction
- In a saucepan, combine cucumber with the ingredients mentioned above “to cook cucumber’ and cook covered till cucumber has turned tender. Don’t over cook or mash the cucumber.
- In a blender, grind the above mentioned ingredients “to grind”.
- Add the ground coconut mixture to the cooked cucumber, combine well and cook for a few minutes till the raw taste of coconut goes away.
- Remove the cucumber mixture from the heat and immediately add beaten yogurt to it, combine well.
- Taste and add more salt if needed.
- Don’t heat it after adding yogurt.
For making seasoning
- Heat a small pan, add oil, let it turn hot.
- Add mustard seeds and let it splutter.
- Add dry red chilies and curry leaves, saute for 2 to 3 seconds.
- Pour this seasoning over the cucumber pulissery and cover the pan with its lid to lock the aroma of the seasoning.
- Serve as a side dish along with rice or for Sadya.
Tips:
- You could replace cucumber with pineapple, mango, plantain, pumpkin etc.
Cooking Video
- Cucumber, cubed- 1
- Turmeric powder- ½ tsp
- Chili powder- ¼ tsp
- Curry leaves- 1 sprig
- Water- ½ cup
- Salt- to taste
- Coconut, grated- ½ cup
- Green chilies- 2
- Cumin seeds- 1 tsp
- Curry leaves- 1 sprig
- Water-1/4 cup
- Yogurt- ½ cup
- Coconut oil or vegetable oil- 1 tbsp
- Mustard seeds- 1 tsp
- Whole dry red chili- 2
- Curry leaves- 4-5 leaves
- In a saucepan, combine cucumber with the ingredients mentioned above "to cook cucumber' and cook covered till cucumber has turned tender. Don't over cook or mash the cucumber.
- In a blender, grind the above mentioned ingredients "to grind".
- Add the ground coconut mixture to the cooked cucumber, combine well and cook for a few minutes till the raw taste of coconut goes away.
- Remove the cucumber mixture from the heat and immediately add yogurt to it, combine well.
- Taste and add more salt if needed.
- Don't heat it after adding yogurt.
- Heat a small pan, add oil, let it turn hot.
- Add mustard seeds and let it splutter.
- Add dry red chilies and curry leaves, saute for 2 to 3 seconds.
- Pour this seasoning over the cucumber pulissery and cover the pan with its lid to lock the aroma of the seasoning.
- Serve as a side dish along with rice or for Sadya.
