Pulissery | Nanjil Nadu style Mor Kuzhambu
Mor Kuzhambu is a traditional Kuzhambu across India made using Buttermilk. This is being made with different variations across different parts of the country. Pulissery is type of Mor Kuzhambu made in Kerala. Again there are different variations in Pulissery. This Mor kuzhambu (Pulissery) is a variation made in Kanyakumari district and in Nagercoil. Nagercoil is in the border of Kerala. Here the recipes are influenced by both Kerala cuisine and Tamil Nadu cuisine and you often get a fusion recipes in this place. This Pulissery is one such recipe which is popular in Nagercoil where my Mother-in-Lived for more than 30 years.
In this variation of Pulissery we don’t add turmeric powder to Mor Kuzhambu. Also unlike the traditional Mor kuzhambu, where we grind dal, coriander seeds etc., here it’s pretty simple, we just need to grind coconut with green and red chilli. This is one of the quickest dish we can make within 20 minutes. Also we can make this little diluted and it would become a perfect accompaniment for Sevai.
Different variations of Mor Kuzhambu
- Paruppu urundai Mor kuzhambu is a famous dish made in southern part of Tamilnadu and Kerala.
- Bonda Morkuzhambu or Morkuzhambu with vada is an another way to make Mor Kuzhambu using Bonda.
- Kumbalanga Pulissery ( Kumbalanga Mor Curry) is the most popular dish from Kerala Cuisine. This is one of the important dish as part of the Onam Sadya.
- Iru Puli Kuzhambu – We are using both buttermilk and tamarind to make this kuzhambu and hence its called Iru Puli Kuzhambu. Try these variations and let me know your feedback
Tips to make Pulissery :
- Instead of sour curd, we can also use Sour Cream which is available in the market. It tastes different and may be you and your family may like this different taste. I tried it few times and got good feedback from my family.
- You can add the vegetables like Cucumber, Lady’s finger in to this, which tastes good.
- The slight red color in Pulissery comes from Red Chilli. Depending on your wish, you can adjust the Red chillies and reduce the proportionate green chilies and vice versa to get a desired color.
- Don’t let the mixture to boil. We don’t allow buttermilk to boil
Recipe Card to make Pulissery
Pulissery | Nanjil Nadu style Mor Kuzhambu
- 1 Mixer Grinder
- 1 Heavy Bottomed Pan
- 1 cup Curd (Yogurt) 1 cup - 250 ml
- 1 cup Water
- 1½ tsp Salt adjust to your taste
- 1 cup Grated Coconut
- 2 nos Red Chili
- 2 nos Green Chilli
- 1 tbsp Raw Rice
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- ¼ tsp Fenugreek seeds
- 1 sprig Curry Leaves
- Soak the Raw Rice for 10 minutes1 tbsp Raw Rice
- Meanwhile take sour curd in a vessel. Add little water and whisk well to make it to a thick buttermilk and set it aside.1 cup Curd (Yogurt), 1 cup Water
- In a Mixer, take the grated coconut, Red chilies, Green chilies, soaked raw rice and grind them to a fine paste. Add little water to make fine paste. Don't add too much of water and make it watery.1 cup Grated Coconut, 2 nos Red Chili, 2 nos Green Chilli, 1 tbsp Raw Rice
- Add salt to buttermilk along with ground paste and stir well. Keep the buttermilk mixture in flame till you get a frothy layer formed on top of the kuzhambu. Switch off the flame. Don't let it boil. We usually don't let the buttermilk to boil.1½ tsp Salt
Let's do the tempering
- In a separate pan add the oil and when the oil is hot add the mustard seeds. When the mustard seeds begins to sputter add the fenugreek seeds and fry it until it becomes red color and then add curry leaves. Add these to Pulisseri1 tbsp Oil, 1 tsp Mustard Seeds, ¼ tsp Fenugreek seeds, 1 sprig Curry Leaves
Optional - Add fried lady's fingers
- You can also fry 1/2 cup of lady's finger till they are tender and add it to pulissery
Ready for Serving !
- Pulissery (Mor Kuzhambu) is ready to serve !
Method with step by step pictures :
- Soak the raw rice for 10 minutes.
- Meanwhile take sour curd in a vessel. Add water and whisk well to make it to a thick butter milk and set it aside
- After 10 minutes, Grind the grated coconut, chillies and raw rice to a fine paste
- Add salt to butter milk along with ground paste and stir well. Keep the buttermilk mixture in flame till you get a frothy layer formed on top of the kuzhambu. Switch off the flame
- In a separate pan add the oil and when the oil is hot add the mustard seeds. When the mustard sees begins to sputter add the fenugeek seeds and fry it until it becomes red color and then add curry leaves. Add these to the moorkuzhambu.
- You can also fry 1/2 cup of ladysfinger till they are tender and add it to pulissery
- Now the moorkuzhambu is ready to Serve.