PULISSERRY

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Recipe Submited By	:
Serves	:	7
Difficulty	:	Medium
Comments	:	Nil
Prepration Time	:	10 Minutes

Pulisserry can be served next to sambar in ONASADYA.instead of pineapple chunks we can add riped mango or banana..

Ingredients

Pineapple chunks -10 Oz.
Yogurt -4 cups
Turmeric powder -3/4 tsp.
Salt -1 tsp.
Red chili powder -1/4 tsp.
Cumin powder -1 tsp
Water -2 cups
Curry leaves -1 stem
Red chilies -2 no
Mustard seed -1 tsp.
Fenugreek seeds
Oil for seasoning

Directions

Cook pineapple in water with salt and turmeric powder until tender. Add cumin powder while cooking. Reduce water to about 1 cup. Turn the heat to very low. Add the yogurt to the mixture. Mix well and turn the heat off.
Season with oil, mustard seed, red chili, fenugreek seed and curry leaves.

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Visitor Comments

remya#1Nov 29, 2010 11:11 pm

good

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Dr.MVG#2Dec 25, 2010 10:12 pm

The above recipe is for simple morucarry. To make Pulissery, make a paste of 1/2 cup of cocunut (dry soaked in warm water or freshly scrapped), 15g of fresh ginger, 5 green chillies, 1/2 teaspoon of cumin and 1/2 tea spoon of ground uluva. Add this paste to the boiling pineapple or any other vegetable such as plantain or mango. Boil for 5 minutes and add the yogurt into it mix well and keep aside.
Fried mustered seeds are used under normal days, however on death anniversaries and sad occasions it is omitted. This pulissery can be stored in the fridge for a week or longer as the uluva protects it from bacterial and fungal infections. Enjoy

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anisha leander#3Jul 16, 2011 3:07 pm

Dr.MVG said the correct recipe of pulisserry.

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shankar#4Nov 04, 2011 2:11 am

really nice

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