Strawberry Pulissery or Strawberry in Coconut and Yogurt Sauce
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Indian
Serves: 6 People
  • Ripe Strawberries, chopped- 1 cup
  • Salt- ½ tsp
  • Water- ¾ cup
To Grind
  • Coconut grated- ¾ cup
  • Green chilies chopped- 1
  • Cumin seeds- ½ tsp
Other ingredients
  • Yogurt or Curd- 1 cup
  • Salt- ½ tsp
For Seasoning
  • Mustard seeds- 1 tsp
  • Whole red chilies- 2
  • Curry leaves- 1 sprig
  • Coconut Oil- 1½ tbsp
  1. In a saucepan, cook chopped strawberries along with salt and water until strawberries turn soft and slightly mashed up.
  2. Grind all the above mentioned ingredients ‘to grind’ in a blender to a smooth paste.
  3. Add the ground coconut paste to the cooked strawberries, cook for 5 minutes.
  4. In a bowl, beat the yogurt well using a whisk or fork.
  5. Lower the flame and add the beaten yogurt/curd to the strawberry-coconut, stirring constantly.
  6. Add ½ tsp more salt.
  7. Cook for 2 minutes.
  8. Mix everything gently and remove the pan from the flame. Don’t boil the yogurt mixture as it will curdle.
  9. In a fryingpan, heat coconut oil, add mustard seeds, let it splutter.
  10. Add whole red chilies and curry leaves, saute and remove the pan from the heat.
  11. Add the easoning to the strawberry/coconut/yogurt mixture, close the pan with its lid, allow it to rest for sometime, let the aroma of fried mustard seeds/chilies & curry leaves get into the pulissery.
  12. Serve as a side dish along with white or brown rice.
You can use grated beetroot, ripe mangoes, ripe pineapple, ripe plantain or diced cucumber instead of strawberries.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at