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5 from 2 votes

Pulissery | Nagercoil style Mor Kuzhambu

A pretty simple way to make Mor Kuzhambu but in a unique style
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: All Recipes, Kuzhambu
Cuisine: Kerala, Tamilnadu
Servings: 4 people
Calories: 24kcal
Author: Sowmya Venkatachalam


  • 1 cup Curd (Yogurt)
  • 1 cup Water
  • Salt To Taste

For Grinding

  • 1 cup Grated Coconut
  • 2 Red Chili
  • 2 Green Chilli
  • 1 tbsp Raw Rice

For Seasoning

  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 0.25 tsp Fenugreek seeds
  • Curry Leaves Few


  • Soak the Raw Rice for 10 minutes

Prepare Buttermilk

  • Meanwhile take sour curd in a vessel. Add little water and whisk well to make it to a thick buttermilk and set it aside.
  • 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.
  • 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.

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 Pulisseri

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 !


Serving: 1Servings | Calories: 24kcal | Fat: 9g