Name: Yogurt and Coconut Curry (Pulissery)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Indian, Kerala
Ingredients: 2 cups Greek style yogurt; 2 cups raw papaya (paw paw), cubed; ½ tsp ground turmeric; ½ tsp cumin seeds; 2 green chillies or ½ tsp chilly powder (optional); 3 shallots or small onions, finely chopped; 1 cup fresh coconut, grated; 1 sprig of curry leaves; ½ tsp mustard seeds; ¼ tsp fenugreek seeds; 3 dried red chillies; Salt to taste; 3 tbsp oil; Water

Busy lives often force us to find short cuts for everything we do. Cooking is no different; we always gear towards quick and easy recipes. But sometimes I tend to get a lot more organized, and put more time and attention to every detail of the recipe. It just means cooking a dish the traditional way. That’s what I’ve done here – a simple effort to add step by step instructions to cook a wonderful dish, yogurt and coconut curry (pulissery).

Yield: 6

Yogurt and Coconut Curry (Pulissery)

Pulissery is a traditional South Indian side dish.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

2 cups Greek style yogurt
2 cups raw papaya (paw paw), cubed
½ tsp ground turmeric
½ tsp cumin seeds
2 green chillies or ½ tsp chilly powder (optional)
3 shallots or small onions, finely chopped
1 cup fresh coconut, grated
1 sprig of curry leaves
½ tsp mustard seeds
¼ tsp fenugreek seeds
3 dried red chillies
Salt to taste
3 tbsp 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

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 221Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 5mgSodium 165mgCarbohydrates 23gFiber 4gSugar 15gProtein 6g