Yogurt and Coconut Curry (Pulissery)
Pulissery is a traditional South Indian side dish.
Print
Pin
Servings
Ingredients
- 2 cups Greek style yogurt
- 2 cups raw papaya paw paw, cubed
- ½ teaspoon ground turmeric
- ½ teaspoon cumin seeds
- 2 green chillies or ½ teaspoon chilly powder optional
- 3 shallots or small onions finely chopped
- 1 cup fresh coconut grated
- 1 sprig of curry leaves
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 3 dried red chillies
- Salt to taste
- 3 tablespoon oil
- Water
Instructions
- Mix together Greek yogurt and two cups of water, and set aside.
- Grind coconut with cumin seeds and water to make a smooth paste.
- Place papaya along with ground turmeric, green chillies, chilly powder, salt, enough water, and few curry leaves in a deep pan over high heat. Cook, covered for about 5-10 minutes.
- Stir in coconut paste, and add more water if needed. Allow it to come to boil, and then, simmer for 1-2 minutes.
- Add in yogurt, and mix well. Lower the flame, and cook for 3-5 minutes, stirring continuously. Remove from heat. Set aside.
- In another pan, heat oil, and splutter mustard seeds. Throw in chopped shallots, dried red chillies, fenugreek seeds, and curry leaves. Fry until shallots turn golden brown.
- Pour the mixture into the prepared curry, and mix well. Serve hot with plain rice.
Notes
Always use Greek style yogurt for best results
You can use pineapple, raw or ripe plantain, ripe mangoes, or okra instead of raw papaya
Make sure the gravy is neither too thick nor too thin
Use fresh coconut to make better tasting yogurt and coconut curry
You can use pineapple, raw or ripe plantain, ripe mangoes, or okra instead of raw papaya
Make sure the gravy is neither too thick nor too thin
Use fresh coconut to make better tasting yogurt and coconut curry
Nutrition
Serving: 1g | Calories: 221kcal | Carbohydrates: 23g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 165mg | Fiber: 4g | Sugar: 15g