Kumbalanga Pulissery ( Kumbalanga Mor Curry) is one of most popular dish from Kerala Cuisine. This is one of the important dish as part of the Onam Sadya. Puliseery can be made without any vegetables, but vegetables like cucumber, Ash gourd tastes very good with Pulissery. This recipe is made using Ash gourd (Kumbalanga) which tastes so yummy in mor curry.
Kumbalanga Pulissery ( Kumbalanga Mor Curry) is the most popular dish from Kerala Cuisine. Pulissery (or Pulisseri) is a yogurt based kuzhambu which is flavored with coconut paste and spices. This kuzhambu can be made very quickly with the least available ingredients in the home. This is one of the important dish as part of the Onam Sadya.
In TamilNadu, we make morkuzhambu similar to this pulissery but with slight variations like grinding coriander seeds and thoor & Bengal gram dal along with grated coconut. The dal will be first soaked and then then ground with green chili, ginger and grated coconut. The dal will give thickness to the Mor Kuzhambu. But for Pulissery, we first soak rice and then grate coconut and add it to the soaked rice along with red chili and green chili. The rice soaked helps the kuzhambu to become thick. Both the ways are tastier in their own way.
Pulissery can be served with hot steaming rice or we can serve plain Pulissery with Sevai. Try this Kumbalanga (Ashgourd) Puliserry and share your experience!
You may also want to try the other variations of Pulissery:
Kumbalanga Pulissery ( Kumbalanga Mor Curry) is one of most popular dish from Kerala Cuisine. This is one of the important dish as part of the Onam Sadya. Puliseery can be made without any vegetables, but vegetables like cucumber, Ash gourd tastes very good with Pulissery. This recipe is made using Ash gourd (Kumbalanga) which tastes so yummy in mor curry.
First soak the raw rice in water for 15 minutes. Then take the soaked rice along with other grinding ingredients (grated coconut, Red and Green Chilies and Cumin Seeds) in a mixer jar
Grind everything to a nice and smooth paste. Take curd in a vessel. Add the ground coconut spice mixture and stir well. Keep this aside
Take a sauce pan. Add the ash gourd pieces along with salt and turmeric powder and allow it to cook till they are soft. Generally ash gourd cooks faster so make sure its not over cooked
When the ash gourd is cooked, add the curd+coconut spice mixture and stir well. Adjust the salt. Keep in medium flame till you get a frothy layer forms on the top. No need to boil the pulissery as it will make it diluted/ watery. Switch off the flame
In a separate pan, heat coconut oil. Add mustard seeds and allow it to sputter. Then, add fenugreek seeds along with broken red chili and curry leaves and then add this seasoning to the pulissery
The delicious Kumbalanga Pulissery is now ready to serve with rice!
Video
Notes
We can add cucumber instead of Ash gourd.
Fenugreek used in tempering should not be more otherwise the kuzhambu will taste bitter
For first 3-4 mins, stir the curd mixture continuously so that it will not get split or curdled
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Method with step by step pictures :
First soak the raw rice in water for 15 minutes. (I have used the broken rice)
Then take the soaked rice along with other grinding ingredients in a mixer jar. Grind everything to a nice and smooth paste
Take curd in a vessel. Add the ground coconut spice mixture and stir well. Keep this aside
Take a sauce pan. Add the ash gourd pieces along with salt and turmeric powder and allow it to cook till they are soft. Generally ash gourd cooks faster so make sure its not over cooked. Add Salt
When the ash gourd is cooked, add the curd+coconut spice mixture and stir well. Adjust the salt if required. Keep in medium flame till you get a frothy layer forms on the top. No need to boil the pulissery as it will make it diluted/ watery. Switch off the flame
In a separate pan, heat coconut oil. Add mustard seeds and allow it to sputter. Then, add fenugreek seeds along with broken red chili and curry leaves and then add this seasoning to the pulissery
The delicious Kumbalanga Pulissery is now ready to serve with rice!
too good,thank you so mich for the recipe
So Glad. Thank you
Sooper tasty
Thank you very much ????????????