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Feb 18, 2012

Pulissery

Pulissery is made using buttermilk flavoured with fruits viz., Ripe Mango, Ripe Banana speically the big kerala banana which is also known as 'Nendra pazham'. You can also replace it will normal ripe banana. It is such a lovely toungue tickler tasting slightly sour, sweet, spicy which will leave you crave for more, more and more.............

Here I am sharing the 'Pazha Pulissery'.



Ingridients :-

  1. Butter Milk - 1 cup
  2. Banana roundels - 1 & 1/2  cup
  3. Grated coconut - 1/2 cup
  4. Green chillies - 3 nos
  5. Peppercorns - 1 tsp
  6. Cumin seeds - 1/2 tsp
  7. Fenugreek seeds - 1/2 tsp
  8. Turmeric Powder - 1/4 tsp
  9. Salt to taste
  10. Sugar - 1 heaped tsp (or to taste)
  11. Oil for tempering - 1 & 1/2 tbsp
Tempering :-
  1. Mustard seeds - 1 tsp
  2. Curry leaves - 1 sprig
Procedure :-
  • Boil banana pieces adding 2 and 1/2 tea cups of water, salt and turmeric powder. Once cooked, remove 3/4th quantity of banana pieces and let it cool.
  • Roast Fenugreek (methi) seeds till they turn light brown in colour, powder it using the grinding stone (or prepare it in large quantity & store in air tight container to use in khadis & other preparations)
  • Grind coconut, Cumin seeds, Green Chillies, Peppercorns together adding water to a nice paste.
  • Add this paste to the remaining water  with banana pieces.
  • Grind the cooled banana pieces to a nice paste and add it to the masala mixture, heat it adding sugar (adjust the sugar as per your taste)
  • when it starts boiling, add the buttermilk & cook on low flame
  • When foam forms on top, remove from flame and temper with mustard seeds & curry leaves.
  • Sprinkle the roasted fenugreek's powder on top, mix well.



Goes well with rice, roti, dosai
I used coconut oil to get that authentic flavour
Grinding the fruit will allow the aroma blend well with the gravy & enhance its flavour.

Enjoy the fruity gravy dish.

7 comments:

Dr Sonia S V said...

One of my fav dishes too -- we tend to make it with cucumber!

Usha Srikumar said...

Mira,
This is a very tasty traditional dish in a Kerala sadya....Thanx for sharing...next-Eriserry ya?

Mahi said...

ரொம்ப புது ரெசிப்பி! வாழைப்பழம்தானே நீங்க சொல்வது? அடுத்த முறை வாங்கியதும் ட்ரை பண்ணிப் பார்த்துடறேன்..ஆனா இனிக்குமோ குழம்பு??!

Mira said...

Sonia, wow! its my favourite too. we prepare morukari using other vegetables which we call 'moorkootan' and these kind of fruit khadi we call puliserry. Yes it forms an important part of a sadhya :)

Mira said...

Ushaben, yes it is served in kerala sadhya. Eriserri i make the easy & simple version actually.Will surely share that one soon.

Mira said...

மஹி, வாழைப் பழத்தை விட மாம்பழம், நேந்திரன் பழம் மிகவும் ஏற்றது. some வாழப்பழம் ஒரு வித ஓட்டும் தன்மையுடன் (sticky like bhindi) இருக்கும். originally குழம்பு இனிக்கும். நீங்கள் உங்கள் தேவைகேற்றாற்போல் சர்க்கரை சேர்க்காது, மிளகாய் அதிகம் சேர்த்தும் செய்யலாம்.

Mira said...

Mahi, You will surely like the alphonso mango (ripe) pulissery. Its my favourite in the puliserry variety.

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