Ripe mango – 1
Ash gourd /white pumpkin – 1 cup (or you can use yellow cucumber)
Turmeric Powder – a generous pinch
Chilli Powder – 1/2 tsp
Yogurt /Curd – 1 cup (whip it well)
For the grinding
Grated coconut – 1/2 cup
Cumin seeds /Jeera – 3/4 tsp
Green chilli – 2-3
For the seasoning
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Fenugreek seeds- 1/2 tsp
Red Chilli – 2
Curry leaves – few
Peel and cut mangoes into medium size pieces.
Peep and chop ash gourd into medium size pieces.
Grind grated coconut, jeera and green chilli with little yogurt.
Cook mangoes with turmeric powder, chilli powder and salt. Cook pumpkin separately with salt and add to the above.
Lower the heat and add yogurt. Boil for a few minutes.
Then add the grounded paste and boil for a few more seconds. Check for salt.
Heat oil, add mustard seeds, when it splutters, add fenugreek, red chilli and curry leaves. Pour this seasoning over the pulissery.
Serve it with rice.
Note -You can use any other oil but using coconut oil gives an authentic taste of Kerala.
Meet you all again with another interesting Kerala recipe, till then it is bye from Padhu of Padhuskitchen.com